[This post is a part of a joint project with my blog friend Raaga. Check that post here.
This is another ‘ Another Subcontinent’ food forum inspired recipe. Food enthusiasts on the forum have been discussing the mava / mawa cake to shreds [or pieces] rather. Being in Bombay, close to many Parsi bakery shops, mava cake is really no big deal. It is considered a most Plain Jane cake, and I have seen kids who wont even consider this a cake, for there is nothing fancy-schmancy about it. Generally sold as cup cakes, packed in batches of six, these make a lovely tea time treat.
Merwans, a Parsi Bakery in Grant Road (Bombay) – is famous for it’s Mava cake and the foodies on the forum were in the quest to reproduce the same magic in their kitchens. Ravum provided a recipe for an eggless version using condensed milk, khoya (solidified milk), milk, flour and butter. Khoya is also called mava, and that’s how this cake gets it’s name. Check a photo essay of the almost century old, Merwan’s bakery here.
Since I was on a cooking low, I asked Raaga if she’ll give me company and support in making this as a joint blog project. Even though she would be making it in Gurgaon and me in Bombay, it seemed like a great support to me and a fun thing to do. Being the great sport that she is, she managed to make it today and we decided to blog about it together.
[Recipe in Ravum’s words]
Ravum’s Eggless Mava Cake