• Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
• Sift the flour, baking powder, baking soda, salt, and cardamom powder into a medium bowl and whisk until well combined.
• Whisk melted butter, sour cream, and sugar in a large bowl until well combined.
• Add milk, grated Mawa, rose water, and saffron. Mix well until everything is combined.
• Add the dry ingredients to the wet in 2-3 parts. Mix until everything is combined; do not overmix. The batter will be slightly thick.
• Transfer the batter to the prepared baking pan. Top it with chopped pistachios or with your choice of nuts.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Because every oven is different, keep an eye on the cake after 30 minutes of baking.
• Remove from the oven and transfer the pan to a wire rack. Let the cake cool completely in the pan before removing and slicing.

Serving Suggestions

• Dust the cake with icing sugar before serving.
• Garnish it with rose petals and saffron.
• Serve the Eggless Mawa Cake with a cup of chai.
• Pair with vanilla ice cream for dessert.
• Add lightly sweetened whipped cream for a festive touch.

Storing Suggestions

• Store the Mawa Cake at room temperature in an airtight container for 2 days.
• Refrigerate up to 1 week.
• Bring to room temperature before serving.
• Freeze slices individually up to 2 months.