To make Mewa:Heal milk in a heavy bottomed pan on high flame.
When the milk will start boiling,simmer the gas and keep boiling it on low flame till it reduces to ¼ the volume or the milk solids become lumpy.
Using spatula, scrape the milk solids from the sides and add these to the bowl. Switch off the gas and cover the bowl .
Let the mewa cool at room temperature,then you can refrigerate it. You can prepare the Mewa a day before of making Mewa Cup Cake.
To make Mewa Cup Cake:Preheat oven to 350 degree F or 180 degree C.
Line 12 muffin cupcake moulds with paper liners or if you do not have paper liners then just grease the cupcake moulds with little bit butter.
In a bowl,add all purpose flour, baking powder, baking soda and grounded cardamom ,mix them well.
Take another big bowl, add sugar, vegetable oil or butter,eggs or beaten yoghurt, milk and mawa and mix them very well until become a creamy texture.
Pour the batter into the flour mixture slowly, and just fold with a spatula very well until the dry and wet ingredients are well combined.
Fold in chopped raisins until just combined.
Divide the batter among the prepared cups topping with broken cashew nuts (they will be filled upto 3/4th portion of the cupcake mould,as the cakes will rise )
Bake the cupcakes for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean.
Transfer to a wire rack and let cool completely.
Your Mewa Cup Cake is ready. Serve it with tea or coffee.
