• Take 200 grams of butter (that is at room temperature) in a bowl – then beat it using a butter beater.
• Add 200 grams of sugar to the butter that was already beaten. Using the butter beater, again blend it for 3 minutes. Now, sugar would have mixed in butter well.
• Next, we need to add 4 eggs, but one at a time.
  
  • Add 1 egg to the bowl with butter, run the beater machine for 10 seconds.
  • Then add the second egg and beat it 10 seconds.
  • Repeat it for the remaining 2 eggs.
• Use a non-stick spatula to remove the butter sticking to the ‘beater’ machine. Use spatula to neatly take the butter sticking to the sides of the bowl and put it in the middle of bowl.
• Vanilla essence – 1 tea spoon. Pour it into the bowl – beat it for another 10 seconds.
• Mix Maida –
  • 200 grams and baking powder – 1 tea spoon.
  • Put a little of this mixture into that bowl with butter, beat it for 10 seconds.
  • Repeat this step again by adding the remaining maida.
• Mawa – means sugarless kova
  
  • Take mawa – 200 grams. Add it to the bowl and beat it slowly for 20 seconds.
  • After that, use spatula and collect all the butter sticking to the sides of bowl and put in middle of bowl.
• Put cardamom powder – 1 tea spoon (optional). Beat it again with a beater.
• Note: some of the eggs may be small – so by adding 4 such small eggs, the dough would still be hard. In such a case we can add a little milk – 1 tablespoon.
• Check the consistency – the dough should not be too thick or too watery – accordingly add milk.
• Turn on the flame – place a kadai.
  • Keep a kitchen ring in the middle of kadai.
  • Close the kadai with a lid – let the kadaii get hot in medium flame for 4 to 5 minutes.
  • This is called “Pre-heating”.
• Take the cake mold –
  • apply a little of butter all over its inner surface.
  • Spread a suitable size butter paper inside this mold.
  • This butter paper will avoid sticking of cake to the vessel.
• Pour the mix that we prepared by beating butter along with eggs, maida and spices – into the cake mold. Spread the dough evenly over the mold with help of spatula.
• Also, we can tap the mold 2 or 3 times against kitchen table to tighten the dough.
• Take 10 badam – Use a chopper to get thin strands of badam – sprinkle the thin slices of badam all over the top of dough.
• Now, place the cake mold on the kitchen ring that is set in the middle of hot kadai. Make sure the mold doesn’t touch the kadai at any point. Place it exactly at the center.
• Close the kadai with a lid – Let the dough get cooked in low flame for 45 minutes.
• After 45 minutes, remove the lid. Take a skewer and insert it into the cake – remove it and see if any dough is sticking or not. If the skewer comes out dry – that means our cake is fully cooked.
• Turn off the flame – remove the mold out from kadai.
  • Keep it aside so that our cake cools down a little.

That’s all guys – our cake is ready to be tasted.