mawa cake

INGREDIENTS:
•2 cups maida
•⅔ to 1 cup tightly packed, crumbled kova
•1 cup whole milk
•4 tbsp cream, low fat 25% to 30% - i added amul cream
•1 tsp baking powder
•½ tsp baking soda
•140 to 150 gms unsalted white butter
•1 cup fine granuled sugar
•1 tsp cardamom powder
INSTRUCTIONS:
1.grease a 7 to 8 inches round pan with butter. dust some flour on it. shake and tap the pan so that the flour spreads evenly.
2.you can also line the cake pan with butter paper or parchment paper.
3.preheat oven to 180 degrees celsius.
4.grease some butter on the butter paper or parchment paper.
5.crumble the mawa and keep aside. you can also grate the mawa.
6.cream butter and sugar till light and fluffy. you can use a stand mixer, food processor or an electric beater to cream the butter and sugar.
7.add the crumbled mawa and mix very well.
8.then add the flour sieved with baking soda and baking powder directly into the cake mixture.
9.sprinkle the cardamom powder.
10.pour the milk and cream.
11.fold everything till the flour, milk and cream are incorporated well in the cake batter.
12.pour the cake batter in the prepared cake pan.
13.place the pan in the pre heated oven at 180 degrees C and bake for 45 to 1 hour, till you the top is browned and a tooth pick inserted in the cake comes out clean.
14.if baking cupcakes, then just bake for 20 to 25 mins or till the tops are browned.
15.allow the cake to cool down.
16.slice the mawa cake and serve plain with tea or coffee.