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Diwali Delicacy : Eggless Mava Cake

[This post is a part of a joint project with my blog friend Raaga. Check that post here

Ingredients
  

Wet Ingredients

  • 1 tin Milkmaid (400 gms)
  • 50 - 75 gm butter (1/2 to 3/4 slab of a 100 gm of Amul )
  • 1/2 cup milk (You can use water, but you the cake browns better with )
  • 1/4 cup milk ( to be used whle mixing if the batter is thick)

Dry Ingredients

  • 1.5 cups maida (all-purpose flour) (US cup)
  • 1 tsp baking powder
  • 2 cardamom (peel and powder the seeds)
  • Pinch of pound saffron sugar - pestle with a bit of
  • Cashew nuts

Instructions
 

  • Heat the wet ingredientstogether till butter melts and the mix is homogeneous. Cool it to room temperature.
  • Sift the maida and baking powder three times (for volume). Add the cardamom, saffron, and cashew nuts.
  • Whisk the dry and wet ingredients together. Use the 1/4 cup of milk if the batter is too thick. The final consistency should be that of idli batter, or the besan batter used for making pakoda. Bake in a greased pan till light brown on top. [I baked at 175 C for 20 minutes in a 6 cup tube pan]

Notes

Raaga made cupcakes out of these and you'll get more details from her on her space.
Many thanks to Ravum of the AS food forum for sharing this recipe and Veena for her generous tips.
This is my submission to Vee's Diwali special Jihva event
Here's wishing all of you a very Happy Diwali and a wonderful year ahead. May the festival of lights, bring lots of light and happiness into your lives.
(c) Nandita Iyer 2006-2015