The weather has been really pleasant until now and though summer is already long gone, I was really not ready to accept it. I'm afraid of winter!! Seriously, I used to even have a tough time dealing with Mumbai winter, and everyone knows it doesn't really get cold there. So you can imagine what I will go through the next few months. I'm just glad I'm not at some place where it snows :)
Last week, Manoj called me in the afternoon, to tell me that two of his colleagues would be coming home with him that evening. I had some savory snacks but it was the day after Diwali, and I wanted to serve them something sweet. I had a little bit of mava left over after making the potlis the day before and wanted to use it up.
Googled for recipes using mava and saw Aparna's Mava Cake. It was perfect for what I had in mind, no complicated ingredients!! So I put Anushka on her high chair, gave her some fruit to eat and got around baking. Thankfully she was ready for a nap when they were done, so I could take pictures :).
I tweaked the recipe a little. I had only half the required mava, so I halved the recipe, cut out the egg and made them into mini cupcakes. They were delicious, soft and the cardamom flavor was just incredible. Smelled and tasted kind of like the Elaichi Amul Srikhand we get in India and I used to love that as a kid. I got 14 mini cupcakes and they were all gone by the end of the day!
1/2 cup mava (I had made the mava the day before, so it was very firm. I just heated it in the microwave for a few seconds till it was soft.)
60gms butter, at room temperature
3/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp powdered cardamom
1/3 cup milk
1/4 cup yogurt
Preheat the oven to 350F / 180C. Line a muffin pan with paper liners.
Sieve the flour, baking powder and cardamom powder.
Cream the butter, mava and sugar till light and fluffy. Add the yogurt and beat until well incorporated.
Mix in the flour, alternating with milk, in two additions. Spoon into the prepared pan and place the cashew nut halves on top.
Bake for about 18-20 mins or until a toothpick inserted in the middle comes out clean. Take care not to overbake or the cupcakes will be dry. Cool on a wire rack and enjoy.