Rawa Makai Mawa Cake

In my attempt to use up things in my pantry before they expire, I made a cup of instant mawa from milk powder. Then I had to think of how to use the mawa before that expired. So, what better than a rich mawa cake. Something I was introduced to only after moving to Mumbai. So good. Also, this cake uses sooji and makai atta (love the flavour and texture it gives), so it’s a hearty, moist and somewhat healthy cake. Topped with some rabdi, also made from milk powder.


  • For A 6-Inch Cake (At Room Temperature)
  • 1/4 Cup Butter Unsalted
  • 1/2 Cup Powdered Jaggery
  • 3 Tbsp Yogurt
  • 1/2 Cup Mawa (I Used Homemade from Milk Powder)
  • 1 Tsp Cardamom Essence/Kewra Essence
  • 1/2 Cup Fine Sooji (Semolina/Rawa)
  • 1/2 Cup Makai Atta Or Corn Atta
  • 1 Tsp Baking Powder
  • 1/8 Tsp Salt
  • 1/4 Cup Milk
  • Pistachios Chopped for Garnish


Prep: 10 minutes
Cooking: 15 minutes

  1. Preheat oven to 330-degree F.
  2. Cream butter and powdered jaggery well till fluffy.
  3. Add crumbled mawa and beat well.
  4. Add in yoghurt, essence and mix.
  5. Add in the dry ingredients in 2 batches alternating with the milk.
  6. Add a spoon or two of milk if the batter is too stiff. Sooji absorbs the liquid, so allow the mix to rest for a few. minutes. Once again mix well, add a little milk if required. The batter will be thick and heavy.
  7. Grease a 6-inch tin. Transfer the batter and spread evenly.
  8. Bake for 35 to 40 mins till firm and skewer comes out clean
  9. Optional-Serve warm with chilled rabdi and chopped nuts.