What you need
For mava
Milk : 4 cup( I used 1 ½ cup whole milk and 2 ½ cup of 1 % milk)
Yields: 2/3 cup of mava
For cake
Mava/concentrated milk solids: 1/3 cup
Unsalted butter: 3 tablespoon ( room temperature)
Granulated sugar: 1/3 cup+ 1 tablespoon
Orange zest: 1 teaspoon
All purpose flour: 1 cup
Milk: 1/3 cup
Water: 1 tablespoon
Cashew nuts; ¼ cup (chopped finally)
Baking powder: 2/3 teaspoon
Egg: ½ of one egg ( 1/8 cup) ( room temperature)
How I made
It will be easy if you make mava day before the cake.
To make mawa : Boil 4 cups of whole milk on a medium flame in a thick bottomed vessel with 2-3 stainless spoons in the bottom. The spoons are required to prevent the milk from burning. Once milk has boiled, reduce the flame and stir more often until the whole milk reduces to cottage cheese consistency. It took me around 3 hours to get Mava.
Next day or the day of cake making preheat oven to 350 F (I used convection oven so reduced temperature to 325 F). Grease and flour the mini Bundt pan and set aside.
In a large bowl sift together flour, baking powder, ground cardamom and set aside.
In a bowl of kitchen aid stand mixer beat butter, mava, sugar until everything gets incorporated well and become creamy. To this add egg and orange zest and beat again to mix everything uniformly.
To butter-mava-sugar-egg mixture add flour and milk alternatively and mix again so that everything gets incorporated well. Finally fold in chopped cashews.
Pour batter into the prepared mini bundt pan and bake for about 15 minutes or until skewer comes out clean.
Cool the cake in the pan for 10 minutes and remove it and cool in the wire rack for another 1 hour.
Enjoy with hot tea or coffee.