All the ingredients were at room temperature before I start.

Preheat oven to 180 degrees C. Line a cupcake tin with paper liners. In a bowl mix flour, salt, green cardamom powder, and baking powder, keep aside.

In a separate bowl whisk butter and sugar, use an electronic hand mixer for a great result. Add grated mawa into this, whisk again. 

Add the eggs, one at a time, whisk well.

To this add the dry flour mixture in 3 batches, whisk well. 

Now add milk and keep whisking until a smooth batter forms. You can see some grains into the batter, those are khoya grains, and this much of graininess is absolutely fine, don’t worry. The batter would be thick.

Scoop the batter into the prepared cups, about three fourth full and sprinkle some broken cashews on top of the cakes. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

After baking transfer the cakes onto a cooling rack and leave there until they cool completely. Store in an airtight container. Keep the Mawa Cakes refrigerated if you’re not consuming all of them on the same day. They stay well up to 1 week.