Jaggery Mawa Cake

Ingredients

• ½ Cup Butter, at room temperature, 110 grams
• ¾ Cup Jaggery Powder, 110 grams
• ¾ Cup Khoya, grated, 105 grams
• ½ Teaspoon Ground Cardamom
• ½ Teaspoon Vanilla Extract
• 1 Cup All Purpose Flour, or maida, 125 grams
• ½ Cup Whole Milk, 125 ml
• ½ Cup Curd or plain Yogurt, 100 ml
• ½ Cup Semolina, sooji or bombay rava, 90 grams
• 1 Teaspoon Baking Powder
• ¼ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• 1/4 cup sliced Almonds

Steps

1. Preheat the oven to 180C/356F. Grease and line an 8 inch round baking tin.
2. Add butter and jaggery powder to a bowl. Make sure the butter is at room temperature. Cream together until pale and fluffy using a hand mixer or stand mixer with whisk attachment on high speed for about 3-4 minutes.
3. Add grated khoya and vanilla extract. Continue to beat on high speed until combined, about 2 minutes. Ensure there are no lumps.
4. Add whole milk and curd and combine on low speed for about 2 minutes.
5. Add semolina or sooji to the bowl and mix well. This helps the sooji swell up slightly
6. Sieve all purpose flour, baking powder, baking soda into the mixture and mix well
7. Transfer the batter to the prepared baking tin and top with sliced almonds. Bake for 45 minutes at 180C/356F or until a toothpick inserted in the center comes out clean
8. Cool for 10 minutes and remove from tin. Place on a wire rack and cool completely before serving