Sonam says she gorged on paranthas and sarson ka saag with freshly made chhach in Chandigarh during the shoot of “Mausam”. That was yummy. It is her fascination
for food that has put her in trouble time and again.
Food, Food, Food hain wonderful
Food was the only entertainment for her when she was 15 and went to Singapore for her studies. Also, she miss home she tends to eat more. She faced lot of problems but her obsession with street food continues. Sonam takes home-cooked food to the shoots.
She often eats non-veg as she has naturally thin frame body and can lose the extra pound easily. She told us that she has tried escargot (snail meat) and it was delicious. At home, her staple dish is bhindi peppered with tomato and onion.”
She loves to prepare desserts. She likes to make sweet food, because it smells good and even the batter tastes good. Her speciality is suji ka halwa . She also makes delecious mawa cake with a lot of dry fruits.
To taste this rich, dense, tasty mawa cake, just try it at home following the simple steps given below.
Mawa cake recipe
Preparation time: 15-20 minutes
Cooking time: 20-30 minutes
Servings : 4
Ingredients to make mawa cake
- Mawa (khoya) 100 grams
- Butter 200 grams
- Sugar 250 grams
- Eggs, beaten 6
- Refined flour (maida) 300 grams
- Baking powder 5 grams
- Milk as required
- Dry fruits as desired.
- Cardamom powder
Sonam's favourite recipe of delecious, rich mawa cake
- Take butter in a bowl, add sugar and whisk together till light and creamy.
- Break the eggs into another bowl and whisk with an electric blender till frothy.
- Add mawa to the butter mixture and continue to whisk. Put refined flower and baking powder into a strainer and sieve the mixture into the butter mixture.
- Add the eggs, dry fruits, cardamom powder for flavour and mix.
- Add a little milk to get the correct consistency.
- Put the batter into the cake moulds and place them in the preheated oven and bake at 200°C for twenty five minutes and mawa cake is ready. Let the cakes cool before
- serving them.
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