Valentine Warmth

My dish “Valentine Warmth” is basically Mawa Cake with Kulkul, Rasmalai, Smoked Strawberry Compote, Chocolate Dust and Sauteed Orange.

This dish does look quite complex or that is what people have told me but wait till you actually get to learn how easy it is. Essentially this dessert plate has the very famous Mawa cake and for texture, I have added kalkal which is popular fried pastry or call it cookie from Goa and, smoked Strawberry compote which is essentially cooked strawberry with sugar. I added strawberry because it is the month of love, Valentine’s Day.

The inspiration to cook Mawa cake came from Soda Bottle Openerwala and Rustom’s cake, and I just added a few more textures and flavours to elevate the dish.

So, take out all your fancy pots and pans, tell your date you are going to cook something amazing for her/him and let’s start cooking.

Valentine Warmth
Valentine Warmth | Mawa Cake and kulkul | Photographed by Sadaf Hussain

Mawa cake

Ingredients Quantity
Eggs 3
Maida (All-purpose flour) 1 cup (227 gms)
Sugar 1 ½ cups
Butter (unsalted and room temperature) 1/3 cup
Khoya (mawa) 200 gm
Vanilla Essence 1 tsp
Baking Powder 1/3 tsp

How to cook cook cook!

  1. Cream the butter, sugar, and khoya together till it becomes a soft and smooth paste
  2. Beat the egg and till it becomes fluffy and then mix it in the above mixture with vanilla essence
  3. Toss in all the dry ingredients and lightly fold them together. The batter should have dropping and smooth consistency. If it does not have such consistency, add a little milk and beat again.
  4. Pour into butter lined muffin mold and bake in a pre-heated oven for 20-25 minutes on 180 C. Insert a skewer to test your muffins. If skewer comes out clean, your cake is ready.

Note: You can add little cinnamon powder for a beautiful fragrance.


Ingredients Quantity
Maida (All-purpose flour) 500 gms
baking powder ½ tsp
Coconut Cream 1 cup
Eggs 2
Powdered Sugar 4 tbsp
Granulated Sugar 1 cup
Butter 1 tbsp
Water 3-4 tbsp
Oil Enough for deep frying

How to cook cook cook!

  1. Sift flour and baking powder together and add butter. Mix it gently.
  2. Beat the eggs in a separate bowl and add them to the mix.
  3. Toss in the powdered sugar and coconut milk to this and knead into soft dough. Let it rest for 15-20 minutes.
  4. In the meanwhile, make a sugar syrup in a separate pan and cook until the sugar is fully melted.
  5. Make small marble-sized balls of the dough, flatten them and give patterns using the back of a greased fork.
  6. Roll the roll the dough up the tines and off the fork and into a tight curl. It should look like a tube or a tight oval. However, you can experiment and give it any shape and design.
  7. On a medium flame, heat the oil for deep frying.
  8. Fry the kulkuls once they turn a light golden brown in color. Drain and cool on paper towels.
  9. Put the cooled kulkuls into this sugar syrup and coat well.
  10. Remove and let them to sit on a plate until the sugar is encrusted on the kulkuls.


  1. I have seen people using cow milk as well, so go ahead and try it out
  2. You can also avoid dipping your kulkul in the sugar syrup if you don’t want it to be overly sweet. But I guess it won’t then qualify as kulkul.

Smoked Strawberry Compote

Ingredients Quantity
Strawberry 2 cups
Sugar ¼ cup
Orange juice ½ cup

How to cook cook cook!

  1. Melt the sugar in orange juice and then toss in the strawberries. Cook over medium heat for about 8-10minutes, stirring every so often. Cook until strawberries become soft and mushy.
  2. Remove from heat and transfer to a jar and let it cool.

 Sauteed Orange

Ingredients Quantity
Fresh Orange Few Slices
Salted Butter 1 tsp

How to cook cook cook!

Heat the butter and toss in orange slices. Cook till orange leaves a little bit of juice but remains intact.

  1. Take it off the heat and let it cool.

Your dish is ready, now plate it however you want but plate it nicely and enjoy with that special person of your life.


2 Comments Add yours

  1. Sadah says:

    Nicely written.


  2. mistimaan says:

    Loved it


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