Melt butter in a pan on low heat.
Sift all purpose flour (maida), salt, baking powder and baking soda for three times. Add cardamom powder to it.
Grease and dust the pan with butter. Keep it aside.
Take the melted butter in a mixing bowl. Let it come to room temperature. Add sugar to it. Whisk it well with a hand whisk or spoon till the sugar is melted.
Add milk powder to it and mix well till light and fluffy.
Add yogurt to it and mix well.
Add milk to the mixture and beat well.
Add the sooji to the mixture and mix well. Cover it and keep it aside for 30 minutes. (the semolina/sooji will be absorbed by the wet ingredients).
Add the powdered dry nuts (this is optional).
Add the sifted all-purpose flour mixture.
Mix well gently.
Pour the prepared mixture in the greased and dusted pan.
Sprinkle the chopped nuts over it. Tap the pan two to three times.
Bake the cake in the preheated oven @ 180 C for 45-50 minutes or till done. Insert a toothpick or knife in the cake. If it comes out clean then the cake is done or bake further till done.
Remove the cake tin and let it cool for 5 minutes. Run the knife through the edge of the tin.
Invert the tin and remove the cake on the cooling rack. Let the cake cool.
The eggless sooji mawa cake is ready.
Cut it into pieces and serve.