Phew!! What a year it has been!?! Some fantastic moments, happy, bitter, sad, a lot of learning’s, some relationships gained, some lost. All in all quite an adventure! To reminisce the year past, I wanted to make something that would spell sweet and salty. I could not come up with one dish so I decided to make two – Eggless Mawa Cupcakes and Butter ajwain biscuits.

Mawa cakes totally take me back to my hometown Pune in India. The luxurious,melt in the mouth mawa cakes from Kayani Bakery on East Street are like manna from heaven! I could totally eat the complete 6 inch round about 5-6 inch in height cake all by myself in one sitting! The bakery is also famous for their shrews-berry biscuits which are to die for! So much so that every time I go back to India, my mother in law and the complete family demands that I do not come back until I get some cake and biscuits from Kayani. I have to work out my departure time around the bakery’s times, because they are open only for a few hours in the morning and evening and the lines snake out of the store. Of course the mawa cake and the biscuits are the first to be sold out. As I tried looking for a recipe I came across a version with eggs here which looked pretty good. All I did was removed the egg from the recipe and replaced it with some yoghurt. This is one my best eggless trials so far! I also added some saffron and pistachios to up the Indian flavor quotient.

Eggless mawa cupcakes


Ingredients –

Butter – 1/2 cup

Mawa – 3/4 cup

Maida/ all purpose flour – 2 cups

Sugar – 3/4 cup ( I added a little less)

Saffron – a generous pinch

Cardomom powder – 1 tsp

Pistachios – 1/2 cup

Milk – 1 cup and little more to soak the saffron

Corn starch – 1/4 cup

Salt – a pinch

Baking Powder – 1 tsp

Baking soda – 1/2 tsp

Yoghurt – 1 cup

Method –

  • Pre heat oven to 350 deg F
  • Soak saffron in 5 -6 tsp of warm milk
  • Coarsely powder the pistachios
  • Cream the butter and sugar till it forms peaks
  • Add the yogurt and beat until incorporated and creamy
  • Add milk to this mixture
  •  Add cardamom powder and mix
  • In a separate bowl mix flour, corn starch, baking powder and baking soda
  • Add the dry ingredients to the wet ingredients and fold slowly until incorporated
  • Finally fold in the pistachios and saffron
  • Line a muffin tray with cupcake liners and fill them 3/4th way up or grease a cake pan and pour in the mixture
  • Top with pistachios for garnish
  • Bake for about 35 – 50 mins ( depending on your oven. Check after 30 mins)


Butter biscuits with ajwain ( Oregano seeds/ Omam)


Butter biscuits always take me back to my childhood. The melt in your mouth cookies were the best teat time treat. When I decided to make these, I was somehow reminded of how I made scones and decided to follow the same method with a few tweaks of course. Here is my recipe.

3 cups maida/all purpose flour

1.5 stick/3/4 cup cold unsalted butter

salt to taste

1 tsp ajwain

1 tsp baking powder

1/4 tsp baking soda

4 -5 teaspoons of oil

1/4 cup of yogurt or milk to bring the dough together

Method –

  • Knead the cold butter into the flour till the butter is pea sized
  • Mix together all the ingredients in a bowl except the milk/yogurt
  • Bring it together by adding milk/yogurt a little at a time
  • Roll into logs and freeze until hard enough to cut through
  • Then with a sharp knife cut into desired thickness. I cut mine around 1/4th of an inch
  • Bake in a 325 deg oven on greased or aluminium foiled cookie trays for about 20 mins
  • Its time to remove them when the bottoms start turning brown

Enjoy!! These go best with milky masala chai!

Happy New Year everyone! Lets make this year count :).