Indian Mava Minicakes With Pistachios & Saffron

Indian Mava Minicakes With Pistachios & Saffron

Update 05/23/2011

A reader successfully tried this cake.You can see the link here.Thank you so much for trying out.

Tuesday,8th March is our wedding anniversay.I wanted to make something to refresh memories of Pune,a bustling metropolis near Mumbai,India.I couldn’t think of anything else but Mava cake, a unique speciality from Pune/Mumbai bakeries to recapture the moments we spent there.City of Pune has always been special,it is the city from where my career took off with first job and then I met P there for the first time 7 years back.Also referred to as the “Oxford of the East”, Pune is a youthful city with pleasant weather all round the year and attracts a lot of foreign students.I lived in Pune for almost 2 years, and while I was there I got a chance to enjoy the cultural heritage of the city.Due to presence of Osho Ashram ,Pune is a haven for foreign tourists who come here to seek relaxation through meditation and simple, natural living.

Ingredients

  • Tuesday,8th March is our wedding anniversay.I wanted to make something to refresh memories of Pune,a bustling metropolis near Mumbai,India.I couldn’t think of anything else but Mava cake, a unique speciality from Pune/Mumbai bakeries to recapture the moments we spent there.City of Pune has always been special,it is the city from where my career took off with first job and then I met P there for the first time 7 years back.Also referred to as the “Oxford of the East”, Pune is a youthful city with pleasant weather all round the year and attracts a lot of foreign students.I lived in Pune for almost 2 years, and while I was there I got a chance to enjoy the cultural heritage of the city.Due to presence of Osho Ashram ,Pune is a haven for foreign tourists who come here to seek relaxation through meditation and simple, natural living.
  • Anyhow, since we are talking Mava cakes here, I want to focus on Kayani Bakery, a reminiscent of Irani/Parsi Cafés specializing in some of the best milk cakes and biscuits [cookies].Wiki tells me that these Iranian cafés were first opened by Persian travellers to India in the 19th century.Iranian cafés used to be numerous and popular but competition from modern cafés and fast food restaurants have left them behind.One of the most popular eating places is the 102-year-old Kayani Café, a heritage landmark in south Mumbai.Though I m not sure but I think from the similarities between the setting and menu of both places that Kayani Bakery in Pune is an offshoot of the same legacy.The bakery is very ordinary looking, always packed with people, with crowds thronging to queue up as early as 6 or 7 in the morning to get their daily quota of fresh baked goodies. The bakery opens at 8 and by noon, they are out of most of their stuff.I have had the best and most unusual biscuits [cookies] and cakes of my life here.To name a few, if you get a chance to visit, you should not come back without Shrewsbury biscuits and wine [yes] biscuits.
  • The mention of Kayani bakery is incomplete without mention of  Mava cake.Infact, mava cakes have been their shot to fame.A no-frill, milky cake, made with flour, eggs, butter, sugar, cardamom and mava.Mava or Khoya is nothing but solidified milk, quite comparable to ricotta but less moist.It is used in making most of the indian sweets and desserts. You take one bite of the mava cake and you can discern that unique flavor-dense,scrumptious and milky.It is difficult to describe the luscious mava tingling on your taste buds,the delectable lively aroma of sweet-smelling cardamom complete with a delightful sensation of the dense texture rendered by baked flour and butter.It a feeling you want to prolong.You want to take bite, sit back and enjoy without dunking it down with coffee or tea.Trust me it would be a sacrilege if you want to wash down the cake with a beverage.If you must, couple it with hot milk, it doubles the warmth. Mava cakes from Kayani Bakery are superb, unique, matchless, delicious – the best and freshest milky cake in the world.If you are looking for a fluffy, light cake, this cake is not for you.It is the dense and heavy texture along with exotic taste that leaves you with a full feeling when you eat it.
  • When I told P abt mava cake, I dont know from where he came up with this idea and suggested a twist with pistachios and saffron.He is totally saffron loving person but in this cake saffron did wonders.It made us feel at home :) However, the authentic version is made with almonds/cashews and cardamom.You can replace these if you feel.I saw a lot of recipes on the internet, but I settled for this recipe from one of my favorite blogs, Tartelette.I used her cake recipe with my additions.For the mava, I used my own proportions.Though I stuck to using evaporated milk and cream for making mava as done by Helen, you can use whole milk to make it too.I do it many a times and there is not much of a difference in taste.But working with whole milk will take little more time to make mava.Below goes the recipe:
  • Ingredients [Makes 3 mini cakes of the size shown]
  • For the Mava/Khoya [Yield 1 cup ]
  • 2 cups heavy cream
  • 1 1/2 cup evaporated full fat milk
  • For the Mini cakes [Makes 3 mini cakes of the size shown]
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder [use aluminium free]
  • 1/2 tsp green cardamom powder
  • pinch of salt
  • 1/2 cup mava, softened at room temperature
  • 7 tbsp  unsalted butter,softened
  • 1 cup white granulated sugar
  • 2 eggs
  • 6 tbsp  whole milk
  • 2 tsp saffron threads
  • 1/2 cup fine chopped unsalted pistachios for mixing in cake batter
  • 1/4 cup chopped unsalted pistachios for topping.
  • Mava making is basically a process involving low heat cooking of whole milk and/or cream till the moisture content of the milk is reduced and it becomes paste like.Once it is cooked for such a long time,the remaining milk solids and fats in the milk take a butterscotch/caramel color.This paste is then poured into moulds and cooled.Once cooled, mava can be cubed using a sharp knife or crumbled with fingers. First important thing to note while making mava at home is that you have to check on the mix quite regularly, scrape it down the sides and prevent it from sticking to the bottom of the pot.Second being that the last few minutes in the process are very important, because the paste can turn into a dry crumble within second so keep a watch. I recommend that if you plan to make this cake, prepare mava a day or two in advance because mava making takes about 1-1.5 hours alone and  cooling time is separate.Mava can be refrigerated for up to 4-5 days and frozen for 1-2 months without losing taste and freshness.
  • Making Mava at home:
Read the whole recipe on Sinfully Spicy