All the ingredients were at room temperature before I started.

Preheat the 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 better mixing results. Add grated mawa into this, and whisk again until everything comes together.

To this add the dry flour mixture in 2 batches, whisk well.

Now mix cornflour with water, stir it well. And pour this cornflour slurry immediately into the batter, whisk well.

Cornflour tends to settle down when mixed with water and then doesn’t go into the batter as a uniform solution. So, always make sure that you prepare and add the slurry immediately to the batter, don’t make it ahead and let it sit on the kitchen counter for a longer time.

Now add milk and keep whisking until a smooth batter forms, don’t whisk for a longer time. Due to mawa, the batter might appear a little grainy, and that is absolutely fine.

Scoop the batter into the prepared cups, about three fourth full, and sprinkle some broken cashews on top of the cakes. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

During baking, the cakes would rise a bit, but they come down to a flat top after taking out from the oven. This scenario is natural here as we’re not using eggs in this recipe.

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. Consume the cakes within 5 days.

Eggless Mawa Cakes taste best after baking when they get cooled, so don’t forget to have one or two at that time. The experience of having freshly baked cakes is unmatchable. :)