This 15-minute 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.
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).
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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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.