Eggless Sooji Mawa Cake

5 from 4 votes

If you are in a mood for a delicate, light-textured tea-time cake, you’ll love this Eggless Sooji Mawa cake! This mawa cake bakes up soft and moist, with an irresistible taste and a beautiful melt-in-your-mouth texture – all thanks to Sooji.

Prep: 10

Cook: 40

Total: 50

Course: Dessert

Cuisine: Indian

Servings:

Calories: 758kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1¼ cups Fine Sooji (Semolina)
1½ teaspoons Baking powder
⅛ teaspoon Salt

WET INGREDIENTS

½ cup Butter unsalted
¾ cup Sugar soften
6½ tablespoons Yogurt
¾ cup Mawa Use any one for this recipe - #3, #5, #6
1 teaspoon Cardamom Essence
½ cup Milk at room temperature

SPRINKLE ON TOP

1 tablespoon Pistachios crushed

US Customary - Metric

Instructions

Preheat the oven to 330 degrees F.
Grease an 8-inch round springform baking pan. Set aside.
Combine sugar and butter in a large mixing bowl. Using a handheld beater, cream butter, and sugar together until light in color and fluffy.
Next, add mawa to the creamed sugar-butter mixture. Beat the mixture until smooth and creamy.
Now, add yogurt to the mawa mixture. Mix until combined.
Add baking powder. Mix it well. Make sure to scrape the sides of the bowl regularly.
Add fine sooji to this mix. Beat until smooth and well blended.
Slowly add milk to the mawa sooji mixture. The batter may look curdled at this point. Don’t worry; it’s absolutely fine. This curdling of ingredients will not affect the final cake.
Once all the milk is used, scrape the sides of the bowl one last time.
Pour the sooji mawa cake batter in the greased pan.
Use an offset spatula spread the sooji mawa cake batter evenly into the corners and along the edges of the baking pan.
To help get rid of trapped air bubbles, tap the baking pan on the counter a few times. Sprinkle crushed pistachios on top.
Place the pan in the preheated oven and bake for 40-42 minutes or until the toothpick comes out clean.
Remove the Sooji mawa cake from the oven and set it over the counter to cool. Allow the cake to cool in the pan for 10-12 minutes.
Run a knife around the edges of the cake to loosen the band. Serve hot with a cup of hot tea or coffee.

Video

Notes

Cooking tips to make the best Eggless Sooji Mawa Cake

» Before you begin baking, measure all ingredients accurately, and make sure they are all at room temperature.

» Feel free to substitute butter with coconut oil.

» If using store-bought mawa, you need to process the mawa in a food processor until it resembles fine crumbs then add it to the recipe.

» To get an extra rich and moist cake, swap out the milk for heavy whipping cream.

» Can't find cardamom essence, you can replace it with Kewra essence.

» This mawa cake recipe uses fine semolina. If you have coarse sooji on hand, I would recommend that you blend it in a blender until it's fine in texture.

» This recipe, as written, is experimented with butter. Replacing it oil will change the texture of the cake.

» Storage - This cake will keep well at room temperature in the airtight container for a day. After that, store it in the refrigerator. It will keep well for 3-4 days.

Nutrition