Baked Mawa Donuts ( without yeast)

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This post is just a continuation of my previous post of Diwali special recipes- Rasmalai Donuts. Left with tons of images I felt I need to do a seperate post for these Mawa  donuts. These mawa donuts, flavoured with cardamon, will remind you of gulab jamuns. Soft, pillowy and oozing out of Gulab Jamun flavours, this is one donut you can whip up easily and is perfect for festivals.

Mawa/ Khoya, is a staple ingredient of Indian sweets. Made by heating and reducing whole milk (is much drier than cottage cheese) is slightly off white/ light brown in colour, crumbly texture, with a beautiful aroma .The mawa fulfilled the role of fats in this bake and gave a beautiful and light texture to the donuts. Paired with the chocolate ganache as glaze, these donuts were literally gobbled up by kids and hubby ( not necessarily in that order) as soon as I finished photographing them. 

The recipe is almost similar to the Baked Rasmalai Donuts, except for the main ingredient. The Baked Rasmalai donut itself is an adaptation of the recipe from the blog – Sally’s baking Addiction.

Recipe for Mawa ( khoya)Donuts. You can check the original version of recipe which contains eggs, here

For Donuts:


  • All purpose flour- 1 cup
  • Baking powder- 1 teaspoon
  • Baking soda- ¼ teaspoon
  • Brown ( or white) sugar – 1/3 cup 
  • Salt- ¼ teaspoon
  • Mawa (Khoya)– ¼ heaped cup ( grated)
  • Unsalted butter- 2 tablespoon
  • Cardamom essence/ Cardamom powder- 1/2 teaspoon
  • Milk-¼ cup
  • Yogurt/ Curd ( I used homemade)- ¼ cup


  • In a bowl, sift flour,baking powder, baking soda, salt. Rub 2 tablespoons butter to the flour mixture to form a coarse dry mix. Add sugar, mix and Keep aside.
  • Dry roast grated mawa for 6-8 minutes in a non stick pan on medium flame, allow it to cool.
  • In a small blender jar, blend milk,curd, mawa  to a uniform mix. Add cardamom essence/ cardamom powder to the liquid mixture and mix.
  • Pre heat the oven to 180 degrees C.
  • Fold in the flour mixture into the liquid mixture and mix till it forms uniform batter. Add little milk to adjust the consistency ( batter should be spoonable and slightly flowy).
  • Spoon the batter in greased donut pans. ( In case you don’t have donut pans, spoon it inside a cupcake tin.)
  • Bake at 180 degrees for 10 – 12 minutes till toothpick inserted at the centre comes out clean.
  • Let the donuts cool for another 15 minutes in the tin. Loosen the sides of the donut with the backside of knife.
  • Remove the donuts carefully from the pan and invert them on cooling rack.Once cooled store in airtight box.

Note: If you do not have a donut pan, you can bake in cup cake moulds.

For Glaze:

  • Amul dark Chocolate ( or any other brand of dark chocolate)- 150 grams
  • Amul cream- 200 ml ( small tetra pack)
  • Colourful sugar sprinkles- 1/2 cup

Chop chocolate slab and keep aside. Boil cream either on stove top ( on medium flame, with continous stirring ) or in a microwave on high power setting ( 1 to 1.5 minutes) . To the hot cream add the chopped chocolate and allow it to sit for 15- 20 minutes. Then stir to mix the melted chocolate into the cream. If the ganache is too thick, you can add a tablespoon or two of milk. Just before glazing, warm the donuts in microwave on high power setting for 20-30 seconds. Dip the warm donut into the bowl containing chocolate ganache. Dip in bowl full of sprinkles and serve.

Wishing all my readers a very Happy and Safe Diwali !!

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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