Mawa pistachio bundt cake

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 1.25 cups - all purpose flour
  • 1/2 cup + 3 tbsp - sugar
  • 1 cup - mawa/khoya (unsweetened)
  • 1.25 cups + 2 tbsp - milk
  • 2 tsp - baking powder
  • 1/2 tsp - baking soda
  • 3/4 tsp - saffron
  • 1/2 cup + ( 2 tbsp to garnish) - pistachios
  • 1/4 tsp - cardamom
  • 1/2 cup - unsalted melted butter
  • Few almond slices for garnishing

How to Make Mawa pistachio bundt cake

  • Bring the khoya/mawa to room temperature.
  • In a blender, pulse it along with milk and butter without any lumps.
  • Sieve the flour with baking soda and baking powder.
  • Soak the saffron in warm milk ( 2 tbsp of milk) for 15 mins.
  • Mix the khoya, milk mixture along with the sifted flour and blend it again in a blender along with sugar, pistachios, cardamom and soaked saffron.
  • Grease the cake pan and transfer this cake mixture to the pan and bake it in a pre-heated oven for 25- 30 mins at 150 degrees.
  • Garnish with the sliced pistachios and almond slices.
  • Insert a tooth pick and check out whether it is done or not.
  • Allow this to cool and after 10 mins carefully invert the pan and take out the cake.
  • You can bake this in normal cake pan or even can bake as cute muffins too.