This Indian Milk Cake, or Alwar Ka Mawa, is a rich and decadent, caramelized milk fudge, made with ricotta cheese and milk powder, and flavored with pistachios, cardamom, and rose water. This quick and easy recipe achieves an authentic taste in just 15 minutes!
Enjoy this popular Indian sweet for Diwali or any Indian-themed celebration!
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This Indian milk cake is a simple recipe that creates an authentic, indulgent sweet, fudgy treat with just 15 minutes of hands-on time!
Just like this easy kalakand, quick rasmalai, or 15-minute besan ladoo, this easy Milk Cake recipe is my go-to mithai (Indian sweet) when Diwali or other festivals fall on a school night!
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What is Indian Milk Cake?
Milk Cake is a traditional Indian milk fudge that's made of milk, sugar, ghee, and an acidic agent such as lemon juice.
Traditional milk cake is made by simmering the milk on low until it reduces to ⅓ of its original volume. The acidic agent is then added to curdle the milk and create a grainy texture.
After that, sugar is added to sweeten, thicken, and form a cake-like mixture that's formed into a log, chilled, then sliced into smaller pieces.
Although traditional milk cake is delicious, it is relatively labor-intensive and requires a lot of hands-on time.
Today we're creating a shortcut milk cake by using ricotta cheese instead of milk and an acidic agent, and by making it in the microwave we're speeding up the caramelizing process!
It's just as delicious as an authentic milk cake, but a whole lot easier! A 45-minute recipe just turned into a 15 minute one!
You might also like: 15 Quick & Easy Indian Dessert Recipes
Ingredients - Notes & Substitutions
All it takes is 7 simple ingredients, most of which are a staple in most Indian kitchens. Here's what you need for this easy milk cake recipe:
Ricotta Cheese: I like to use part-skimmed ricotta cheese to create a grainier texture, but full-fat ricotta will work just as well.
Milk Powder: I use full-fat milk powder but you can use nonfat milk powder if preferred.
Sugar: use regular granulated cane sugar for the best results. I don't recommend swapping it for brown sugar since the moisture content in brown sugar is much higher.
Ground Cardamom: you can use already ground cardamom or easily make your own by de-seeding fresh cardamom pods and grind them in a spice grinder. You'll need about 3-4 green pods for a ¼ teaspoon of cardamom powder.
Ghee: I prefer homemade ghee for making sweers. But, you can also use unsalted butter but the flavor won't be quite as rich.
Rose Water (optional): I love to add a splash of rose water to the milk cake. It creates a slightly more moist texture and adds floral flavor notes that bring out the flavor of the cardamom.
Chopped Pistachios: for garnish. You can also use slivered almonds or skip the nuts entirely.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Indian Milk Cake
This super easy microwave recipe for milk cake Indian style takes a total of 15 minutes! Let's take a look at step-by-step directions.
Combine all ingredients: In a large bowl, mix together ricotta cheese, milk powder, sugar, ghee, cardamom, and rose water.
Cook: Microwave the milk mixture for 3 minutes on high, remove and mix, then place it back in the microwave and cook for another 3 minutes. Remove, stir again, and cook for another 2 minutes.
Repeat again, cooking for an additional 1 minute. The total cook time should be 9-10 minutes.
Finish cooking: Remove the dish and mix well. Microwave for 30 seconds, remove and stir, then cook for another 30 seconds. Remove and check the consistency.
If the edges and bottom look golden-brown, the milk cake is cooked. If not, put it back at 30-second intervals until cooked.
Shape, top, and cool: Once the milk cake mixture is done cooking, remove the dish from the microwave and transfer it into a baking pan. Use a spatula to flatten it. Sprinkle chopped pistachios on top and gently press them into the milk cake.
Let it cool to room temperature for 1-2 hours so it can set, then slice, serve, and enjoy!
Multiplying this recipe: When multiplying this recipe, the cooking time will increase. When doubling this recipe, add another 3-4 minutes (in 1-minute increments) after the first 6 minutes.
If needed, add 30-second increments towards the end, until the mixture turns light golden brown.
How to Store
This milk cake is best served right away but leftovers will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. (I guarantee there won't be any left!)
To enjoy again, thaw in the fridge frozen, then serve chilled from the fridge or bring to room temperature if preferred.
Recipe Tips & Notes
- Ricotta Cheese: I use whole milk ricotta cheese to achieve a rich taste. However, you can use part-skimmed ricotta, just know that it will be a bit grainier.
- Nuts Topping: Crushed pistachios are the classic topping for milk-based sweets, but you can really use any crushed nut you prefer. Feel free to skip it entirely for a nut-free milk cake.
- Color: You'll know that the cake is cooked if the edges and bottom turn golden-brown. If it's not, continue cooking in 30-second intervals until the desired color is reached. Be careful not to burn it though.
- Let it set: Cool it at room temperature for 1-2 hours to allow it time to set. If you slice into it too soon it will be crumbly and may fall apart.
- Multiply this recipe: When multiplying this recipe, use a wider bowl for even cooking.
- Make it on the stove: You can make this recipe on the stove in any heavy bottom skillet. Cook the mixture on medium-high heat, stirring regularly until the mix dries up and turns golden brown in color. For this quantity, it can take anywhere between 12-15 minutes.
- Multiplying this recipe: When doubling this recipe, add another 3-4 minutes (in 1-minute increments) after the first 6 minutes. If needed, add 30-second increments towards the end, until the mixture turns light golden brown.
Common Questions
Nope. Although they are similar, the two classic Indian sweets have a couple of differences. Kalakand is lighter in color, softer, gooier, and higher in moisture. Milk cake is light-brownish in color, firmer, slightly sticky, has a grainier texture, and lower moisture content.
Traditional milk cake is made of milk, sugar, and nuts, but this easier recipe is made of ricotta cheese and milk powder and flavored with pistachios, cardamom, and rose water.
Overcooking dries up the ricotta cheese mixture and makes the cake hard. For that reason, it is important to cook it until just done.
Milk cake will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
When milk cake is commercially produced, it cools and sets in the same pan that it cooks in. So, the bottom continues to cook as it cools, giving it the gradient caramelized color. It is hard to reproduce that when making at home.
As per this recipe, each square contains 185 calories. It's a rich dessert so moderation is key when enjoying it.
More Indian Dessert Recipes
If you love this recipe, you'll love my other easy Indian dessert recipes. Here are a few of my favorites:
📖 Recipe
Indian Milk Cake Recipe
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Ingredients
- 1 cup ricotta cheese (8 oz) full-fat or part skimmed
- 1 cup milk powder full fat
- ½ cup sugar
- ¼ teaspoon ground cardamom 3-4 green pods
- 1½ tablespoon ghee divided
- 1 teaspoon rose water (optional)
- 3 tablesoons chopped pistachio for garish
Instructions
- Take a large microwave safe mixing bowl and add ricotta cheese, milk powder, sugar, ghee, cardamom and rose water. Mix well.
- Microwave for 3 minutes on high heat. Remove and mix it well. The mix will resemble a thin batter at this point. Put it back in the microwave and cook for another 3 minutes. Remove, stir and cook for 2 minutes. Repeat this one more time and cook for 1 minute. (total time= 9-10 minutes)
- Remove and mix well. The batter should look grainy at this point, most of the liquid should have evaporated and the edges should look light golden in color.
- Microwave for 30 seconds, remove and stir. If the edges and bottom look golden brown, your milk cake is cooked. If not, put it back for another 30 seconds and cook again.
- When done, remove the dish. Transfer it to a parchment-lined dish or pan. Using a spatula, press it down in an even layer, about 1-inch thick.
- Sprinkle chopped pistachios and gently press them into the milk cake using an offset spatula or the back of a spoon.
- Let it cool at room temperature for 1-2 hours, until it sets and becomes firm. Cut into 1½-inch squares and enjoy! (adjust the size and shape as per your liking).
Notes
- Ricotta Cheese: I use whole milk ricotta cheese to achieve a rich taste. However, you can use part-skimmed ricotta, just know that it will be grainier.
- Topping: Crushed pistachios are the classic Indian milk cake topping but you can really use any crushed nut you prefer. Feel free to skip it entirely for a nut-free milk cake.
- Color: You'll know that the cake is cooked if the edges and bottom turn golden-brown. If it's not, continue cooking in 30-second intervals until the desired color is reached. Be careful not to burn it though.
- Let it set. After the milk cake is done, be sure to let it cool at room temperature for 1-2 hours to allow it time to set. If you slice into it too soon it will be crumbly and may fall apart.
- Multiply this recipe: When multiplying this recipe, use a wider bowl for even cooking.
- Make it on the stove: You can make this recipe on the stove in any heavy bottom skillet. Cook the mixture on medium-high heat, stirring regularly until the mix dries up and turns golden brown in color. For this quantity, it can take anywhere between 12-15 minutes.
- Multiplying this recipe: When doubling this recipe, add another 3-4 minutes (in 1-minute increments) after the first 6 minutes. If needed, add 30-second increments towards the end, until the milk cake turns light golden brown.
Rashmi says
What can I do if I have no dry milk
Aneesha Gupta says
Hi Rashmi, I'm afraid there's no close substitute of dry milk, and it's a significant ingredient in this recipe, so I wouldn't advice switching or skipping it. I hope you can find it in your local grocery store or online.
Sai Kiran says
Wow, i loved this recipe. we must try it at home. Thanks for the recipe.
Aneesha says
YOu're welcome! Glad you enjoy it!
Shelly says
Hi, do you turn it onto the parchment paper, without being in a pain? Do I shape it by hand into square?
Thank you
Shelly
Aneesha says
Hi Shelly, I spray a little oil in the pan and then line it with parchment- this makes the paper stick to the pan. You can shape it using a spatula or the back of a spoon.
Shirrin Sarkaree says
Hi I would love to try this but 2 questions is Ricotta cheese same as paneer? Secondly I never use microwave and I had a brand new one I gave away
So how can one make this recipe with out microwave
Thanks Shirrin
Aneesha says
Hi Shirrin, Ricotta is similar to paneer but has a high moisture content. You just need to cook it more to evaporate the moisture. Here is a reference recipe for kalakand that you can follow for the stovetop- just cook it a few minutes more until it caramelizes. Recipe: https://spicecravings.com/kalakand-recipe