Mawa Cake
Bara (also spelled Baara or Wo) is a traditional and much-loved Newari dish from Nepal, especially popular in the Kathmandu Valley. It’s a savory, deep-fried lentil pancake made from ground black lentils (maas ko daal) and flavored with spices. Often described as a Nepali-style falafel pancake, bara is crispy on the outside and soft on the inside.
30min
Easy
Not spicy
Ingredients
For how many cakes?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Preparation
Preheat the oven to 180 degrees for 30 minutes.
If you have fresh cardamom pods, grind them into powder.
In a bowl, mix together the all-purpose flour, the baking powder and the cardamom powder.
Soften the butter until it has the consistency of cream.
In a bowl, mix the butter and the sugar for a few minutes.
Add the mawa and mix well.
Add the eggs one at a time, whisking well between each egg.
Pour the contents of the first bowl into the second and add the milk. Mix with a spatula, then with an electric mixer. Do not overmix.
Chop the almonds and pistachios.
Line the molds with butter paper and pour in the batter.
Add the almonds and pistachios on top.
Bake at 180 degrees for 25 minutes for small cakes and 40 minutes for large cakes.
Ready! Enjoy your cake with masala tea or butter tea.
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