Iyengar Bakery Style Eggless Mawa Sooji Cake Recipe

If you’ve ever walked past an Iyengar bakery in India, you know the irresistible aroma of their baked treats. One of the most beloved classics is the Mawa Sooji Cake—a soft, moist, and rich cake made with fine semolina (sooji) and mawa (khoya). The best part? This version is completely eggless and easy to make at home!

With a quick microwave mawa recipe, this cake comes together effortlessly, making it perfect for tea-time snacks or festive occasions. Let’s dive into this nostalgic and utterly delicious recipe.

Why You’ll Love This Recipe

Key Benefits

• Eggless & vegetarian, making it perfect for a wide audience
• Uses simple pantry ingredients with no condensed milk required
• Authentic Iyengar bakery flavor with rich, buttery texture
• Can be made ahead for celebrations or as a tea-time snack

Taste & Texture

• Soft and moist with a delicate crumb
• Rich and buttery with hints of cardamom
• Mildly sweet, making it perfect with tea or coffee

Dietary Attributes

• 100% vegetarian and egg-free
• Can be made gluten-free by using fine gluten-free semolina
• No artificial essence needed for flavor enhancement

Ingredients & Substitutions

For the Mawa (Khoya)

• 200g Milk Powder – Provides richness and texture
• 250ml Amul Fresh Cream – Adds creaminess

For the Cake

• 275g Chiroti Rava (Fine Sooji) – Gives structure to the cake
• 100ml Yogurt (Curd) – Acts as a natural egg replacer
• 140g Mawa – Adds authentic bakery-style richness
• 100ml Milk – Helps in binding and moisture
• 1.5 tsp Baking Powder – Ensures a light and fluffy texture
• 1 tsp Cardamom Powder – Gives that signature Iyengar bakery aroma
• 150g Sugar – Adjust to taste if you prefer less sweetness
• 100g Butter – For a rich and buttery cake
• Nuts (A Handful) – Almonds, cashews, or pistachios for crunch

Step-by-Step Instructions

Making the Microwave Mawa

1. Mix together milk powder and fresh cream in a microwave-safe bowl to form a smooth batter.
2. Microwave it on high for 1 minute, then remove and stir.
3. Repeat the process (microwave for 1 minute, then stir) until the mixture thickens to a mawa-like consistency.
4. Let it cool completely before using in the cake.

Making the Cake

• Preheat your oven to 160°C (320°F).
• Grease, line, and dust a 7-inch square baking tin.
• In a mixing bowl, combine melted butter, sugar, and mawa. Beat well until smooth.
• Add yogurt, milk, and cardamom powder. Beat until well incorporated.
• Mix in the baking powder.
• Gently fold in the fine sooji (chiroti rava) using a spatula, ensuring no lumps.
• Pour the batter into the prepared baking tin and sprinkle chopped nuts on top.
• Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

• Once baked, cover the cake with aluminum foil and let it rest for 2–3 hours.
• Flip the cake onto a chopping board, remove the lining paper, and flip it back so the nuts remain on top.
• Slice into cubes and serve.

Expert Tips & Tricks

Best Practices

• Use fine sooji (chiroti rava) for a soft, bakery-style texture
• Let the batter rest for 10–15 minutes before baking to allow the sooji to absorb moisture
• Always bake at low heat (160°C) for even cooking

Common Mistakes

• Avoid using coarse sooji, as it will make the cake grainy
• Do not overmix the batter, as it can make the cake dense
• If the cake appears dry, brush it with warm milk after baking

Time-Saving Tips

• Prepare the mawa ahead of time and store it in the fridge for up to 3 days
• You can mix the batter and refrigerate it for an hour before baking for better flavor absorption

Serving Suggestions

Pairings

• Enjoy a slice with masala chai or filter coffee for an authentic South Indian experience
• Serve with a drizzle of warm saffron milk for extra richness

Presentation Ideas

• Dust with powdered sugar for an elegant finish
• Garnish with silver leaf (varak) for a festive touch

Beverage Pairings

• Goes well with Indian spiced tea, badam milk, or even a strong cup of espresso

Storage & Reheating

Leftover Storage

• Store in an airtight container at room temperature for up to 2 days
• Refrigerate for up to 1 week
• Freeze in a sealed container for up to 1 month

Reheating Methods

• Warm in the microwave for 15–20 seconds before serving
• Reheat in a preheated oven at 150°C for 5–7 minutes

Frequently Asked Questions

Substitutions & Adjustments

Can I use store-bought mawa? Yes, but homemade mawa tastes fresher and better.
What can I use instead of yogurt? You can replace yogurt with buttermilk or fresh cream.
Can I make this cake vegan? Yes! Use plant-based butter, coconut cream for mawa, and almond milk.

Troubleshooting

Why is my cake too dense? Overmixing the batter or using coarse sooji can cause density.
Why did my cake crack on top? Baking at a high temperature can cause cracks. Always bake at low heat (160°C).

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Use fine gluten-free semolina
• Vegan: Substitute dairy ingredients with plant-based alternatives

Flavor Twists

• Add a hint of saffron for a more festive flavor
• Mix in chopped dried fruits for extra texture

Seasonal/Holiday Versions

• Add rose petals and chopped pistachios for a wedding-style touch
• Infuse with orange zest for a Christmas-themed variation

Conclusion

This Iyengar Bakery Style Eggless Mawa Sooji Cake is a nostalgic and delicious treat that brings the flavors of South Indian bakeries right into your kitchen. Whether you’re making it for a special occasion or simply craving a slice of something sweet with your evening chai, this recipe is a must-try. If you loved this cake, you might also enjoy these other baked treats:

Old-Fashioned Fruit Cake Recipe – A rich and traditional cake loaded with dried fruits and nuts

Easy Barbie Cake Recipe – A stunning cake for celebrations

Old-Fashioned Southern Tea Cakes – A simple yet flavorful treat

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Have you tried this recipe? Leave a comment below and let me know how it turned out. Happy baking!

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