Deliciously crisp, these addictive eggless Mawa cookies , flavored with rose water and cardamom are absolutely delightful and drool worthy.
In English ,Mawa is called reduced dry milk or whole dry milk. Mawa is one of the primary ingredient used in majority of Indian sweet dish preparation
I am a big fan of Parsi Mawa cake, it’s one of my tea- time favorite special cake, I have been thinking for quite some time now to bake this cake in form of cookies however it just remained as an idea. I kept experimenting with so many other dishes that this one completely slipped out of my mind
Now during Diwali, mawa based sweets is quite common in our household. I had some left over mawa which I was reluctant to throw it away and so I knew it was time for me to experiment with mawa in the form of cookies
You can use store brought or homemade Mawa for the recipe but I would recommend using homemade one for the authentic and original taste. I have shared the link for the recipes below. If you are vegan , you can use unsalted Ricotta cheese as alternative for Mawa, but then increase the amount of sugar in the recipe. These cookies tastes best with Mawa
It took 2 tries to get cookies right , but it was worth it. I decided to flavor with rose water and it was absolutely delicious. Mawa cake is generally filed with nuts and cardamom however I didn’t want to bite into nuts so I just added them at the top, you can add in nuts while preparing the dough. While I love the soft cookies, I somehow wanted these cookies to be crisp so I baked it for 4 mins at reduced temp and omg, it turned out to be really crisp and crunchy.
Please click on below link for Mawa recipes
Notes:
*All ingredients must be at room temperature
*Since Mawa is mildly sweet and I am fond of mildly sweet cookies, I have added only 5 tbsp. Sugar, you can increase the amount of sugar if you want the cookies to be sweet
**Do not shape cookies too thin or thick. Fat cookies will be soft and chewy while too thin cookies will be hard
**Chopped nuts can be added while preparing the dough for additional taste
***Second Baking at reduced temp makes the cookies crisp, if you want melt in mouth cookies, then just bake them only for 10-11 mins. Since each oven vary, keep an eye on time of baking while making the cookies crisp. Do not over bake
Do watch the video for better clarity in preparation and share your views once you prepare the cookies
Ingredients
1 cup= 240 ml
- 1 cup + 1/4 cup+3 tbsp. All purpose flour (Maida)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Cardamom powder
- 1.5 tbsp. Rose water
- 110g soft unsalted Butter
- 5 -7 tbsp. Sugar, powdered
- 85g Mawa , crumbled
- Pink Food color – optional
- Chopped Nuts for topping
Steps to prepare
*Always read the notes before preparation
- Sieve dry ingredients – flour, salt, baking powder and cardamom powder. Keep it aside
- Add Butter and Sugar in a bowl and blend well for 6-7 minutes
- Now add rose water and crumbled Mawa. Blend until well combined
- Add pink food color and mix well
- Add dry ingredients and mix well to form smooth dough
- Transfer the dough to cling wrap and cover completely
- Refrigerate the dough for 1 hour
- Preheat oven to 180 degree Celsius. Line baking tray with parchment paper
- Remove dough from cling wrap
- Pinch small portion of dough and shape into ball
- Flatten the cookies and place on baking tray, leaving sufficient gap between cookies
- Repeat the process until dough is completed
- I have made “X” design on top with knife, this is optional
- Add nuts on top of the cookies, this will make add additional taste
- Bake for 10-11 minutes until golden brown at the base
- Now bake for additional 3-5 minutes at reduced temperature of 150 deg cel
- Cool the cookies in the tray for 7-8 minutes
- Cool completely on wire rack
- Store cookies in air tight container and consume within 3 days
- Serve this deliciously crisp cookies as is or with Milk
Cook with Rekha 
Love the spice.
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Thankyou, yes it indeed was delicious
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