Make delicious microwave Indian desserts and sweets in minutes! From traditional halwa and creamy bhapa doi to quick mug cakes and homemade khoya, discover easy recipes that make satisfying your sweet cravings simple and fuss-free. Perfect for everyday treats, festive celebrations, and last-minute desserts!
Looking for easy microwave Indian desserts and sweets you can make in minutes? This collection brings together delicious Indian dessert recipes made right in your microwave, without spending hours in the kitchen. From traditional favorites like badam halwa, kaju katli, and creamy bhapa doi to quick mug cakes and homemade khoya, there's something for every sweet craving.
These easy microwave dessert recipes use simple ingredients and require minimal preparation, making them perfect for everyday treats, festive celebrations, and last-minute dessert cravings. Whether you're making sweets for Diwali, Holi, entertaining guests, or simply craving homemade Indian mithai, these quick and fuss-free recipes make dessert preparation easier!
Jump to:
- Microwave Kaju Katli (Cashew Burfi)
- Microwave Badam Halwa with Almond Flour
- Microwave Coconut Ladoo (Nariyal Ladoo)
- Microwave Sandesh (Instant Ricotta Cheese Sondesh)
- Microwave Besan Ladoo (Gram Flour Ladoo)
- Quick Kalakand Recipe (Instant Kalakand with Ricotta Cheese)
- Microwave Mango Rava Kesari (Mango Sooji Halwa)
- Milk Peda with Milk Powder (Instant Milk Peda)
- Mango Bhapa Doi
- Microwave Chai Mug Cake
- Homemade Khoya with Ricotta Cheese
- More Indian Desserts
Microwave Kaju Katli (Cashew Burfi)
Make soft, smooth, and melt-in-your-mouth kaju katli in the microwave with just cashews and sugar. This easy recipe uses soaked cashews blended into a smooth paste, then microwaved until a soft dough forms. No sugar syrup or complicated cooking techniques needed. Perfect for Diwali and festive celebrations!
Microwave Kaju Katli (Cashew Burfi)
Make soft, smooth, and melt-in-your-mouth kaju katli in the microwave with just cashews and sugar. This easy recipe uses soaked cashews blended into a smooth paste, then microwaved until a soft dough forms. No sugar syrup or complicated cooking techniques needed. Perfect for Diwali and festive celebrations!
Equipment
Ingredients
- 1 cup raw unsalted cashews
- ⅓ -½ cup granulated sugar ,adjust to taste
- ¼ teaspoon cardamom powder optional
- 1 teaspoon ghee for greasing
- Edible silver leaf varak, optional
Instructions
- Soak cashews in water for 2-3 hours or until they become soft.
- Drain the cashews completely in the strainer.
- Add soaked cashews and sugar to a blender or food processor. Blend into a smooth, thick paste without adding any water. Scrape the sides as needed.
- Transfer the cashew-sugar paste to a large microwave-safe bowl and spread it evenly.
- Microwave on high for 6 minutes, stirring thoroughly after every 1 minute to ensure even cooking.
- As the mixture cooks, it will gradually thicken and come together. Continue stirring until it forms a soft, non-sticky dough.
- Add cardamom powder, if using, and mix well.
- Allow the mixture to cool slightly until warm enough to handle.
- Grease your hands and a parchment paper with a little ghee. Transfer the cashew dough onto the parchment paper.
- Knead gently until smooth. Place another sheet of parchment paper on top and roll evenly to about ¼-inch thickness.
- Remove the top parchment paper and apply edible silver leaf, if desired.
- Let the kaju katli cool completely. Cut into diamond-shaped pieces and serve.
Notes
- Soak cashews until soft but do not leave them soaking longer than needed.
- Drain the cashews very well. Excess water can make the mixture take longer to cook.
- Blend cashews and sugar without adding water to make a smooth, thick paste.
- Use a large microwave-safe bowl, as the mixture may bubble while cooking.
- Stir every minute to ensure even cooking and prevent the mixture from sticking.
- Microwave wattages vary. If the mixture is still sticky after 6 minutes, continue cooking in 30-second intervals.
- The mixture is ready when it forms a soft dough and pulls away from the sides of the bowl.
- Do not overcook, as the kaju katli can become hard once cooled.
- Knead while the mixture is still warm for a smooth finish.
- Store in an airtight container at room temperature for 4-5 days or refrigerate for up to 2 weeks.
Nutrition
Nutrition Facts
Microwave Kaju Katli (Cashew Burfi)
Amount per Serving
Calories
36
% Daily Value*
Fat
0.5
g
1
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.02
g
Monounsaturated Fat
0.1
g
Cholesterol
1
mg
0
%
Sodium
1
mg
0
%
Potassium
56
mg
2
%
Carbohydrates
8
g
3
%
Fiber
0.4
g
2
%
Sugar
6
g
7
%
Protein
0.1
g
0
%
Vitamin A
7
IU
0
%
Vitamin C
0.4
mg
0
%
Calcium
4
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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You may also like: Badam Katli
Microwave Badam Halwa with Almond Flour
Rich, creamy, and delicious, this microwave badam halwa is an easy Indian dessert made with almond flour, ghee, milk, sugar, and cardamom. Ready in about 5 minutes, it's perfect for festive celebrations or whenever you crave something sweet.
Microwave Badam Halwa with Almond Flour
Rich, creamy, and delicious, this microwave badam halwa is an easy Indian dessert made with almond flour, ghee, milk, sugar, and cardamom. Ready in about 5 minutes, it's perfect for festive celebrations or whenever you crave something sweet.
Equipment
- 1 Spatula
Ingredients
- 1 cup blanched almond flour
- ¼ cup ghee
- ¾ cup whole milk
- ⅓ - ½ cup brown or white sugar adjust to taste
- ¼ teaspoon cardamom powder
- 8-10 saffron strands optional
- 1 tablespoon chopped almonds and pistachios for garnish
Instructions
- In a large microwave-safe glass bowl, combine almond flour, ghee, and milk. Mix well until smooth and lump-free.
- Microwave on high for 2 minutes. Carefully remove and stir well.
- Microwave again for 1 minute. Stir to ensure the mixture cooks evenly.
- Add sugar, cardamom powder, and saffron strands. Mix until the sugar dissolves.
- Microwave in 30-second intervals, stirring after each interval, for approximately 1.5-2 minutes or until the halwa thickens, turns glossy, and starts leaving the sides of the bowl.
- Let the halwa rest for 1 minute. Garnish with chopped almonds and pistachios.
- Serve warm and enjoy!
Notes
- Use blanched almond flour, not almond meal, for a smooth and creamy texture.
- Microwave cooking times may vary depending on wattage. Adjust in 30-second intervals.
- Stir between cooking intervals to prevent uneven cooking or burning.
- The halwa thickens further as it cools. Avoid overcooking.
- If the halwa becomes too thick, stir in 1-2 tablespoons of warm milk.
- Adjust sugar according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk before serving.
Nutrition
Nutrition Facts
Microwave Badam Halwa with Almond Flour
Amount per Serving
Calories
349
% Daily Value*
Fat
27
g
42
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
4
g
Cholesterol
34
mg
11
%
Sodium
18
mg
1
%
Potassium
70
mg
2
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
20
g
22
%
Protein
7
g
14
%
Vitamin A
74
IU
1
%
Vitamin C
0.03
mg
0
%
Calcium
116
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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Microwave Coconut Ladoo (Nariyal Ladoo)
Soft, chewy, and delicious coconut ladoos made in the microwave with just a handful of ingredients. These quick coconut ladoos are made with desiccated coconut, condensed milk, ghee, and cardamom. A fuss-free Indian sweet perfect for Diwali, festivals, and celebrations.
Microwave Coconut Ladoo (Nariyal Ladoo)
Soft, chewy, and delicious coconut ladoos made in the microwave with just a handful of ingredients. These quick coconut ladoos are made with desiccated coconut, condensed milk, ghee, and cardamom. A fuss-free Indian sweet perfect for Diwali, festivals, and celebrations.
Equipment
- 1 Glass Bowl ; microwave safe bowl
- 1 Spatula
Ingredients
- 1 cup desiccated coconut
- ⅓ -½ cup sweetened condensed milk ; adjust to taste
- 2 tablespoons whole milk
- 1 teaspoon ghee
- ½ teaspoon cardamom powder
- ¼ cup desiccated coconut for coating
Instructions
- Add 1 cup desiccated coconut to a large microwave-safe bowl.
- Microwave for 1 minute, stirring halfway through.
- Add condensed milk, milk, and ghee. Mix well until everything is combined.
- Microwave for 2-3 minutes, stirring every 30 seconds to prevent the mixture from overheating.
- Continue cooking until the mixture thickens and comes together like a soft dough. Cooking time may vary depending on your microwave.
- Add cardamom powder. Mix well.
- Allow the mixture to cool slightly until comfortable to handle.
- Grease your palms with a little ghee. Take about 1 tablespoon of the mixture and roll into smooth round ladoos.
- Roll each ladoo in the reserved desiccated coconut until evenly coated.
- Let the ladoos cool completely before serving.
Notes
- Use finely shredded, unsweetened desiccated coconut for the best texture.
- Stir the mixture every 30 seconds while microwaving to ensure even cooking.
- Do not overcook, as the mixture can become dry and difficult to roll.
- If the mixture feels too dry, add 1 tablespoon of warm milk and mix.
- If the mixture feels sticky, allow it to cool before rolling.
- For a festive variation, add a few drops of pink food color.
- You can also add finely chopped pistachios or almonds for extra crunch.
- Store in an airtight container in the refrigerator for up to 1 week.
- Let the ladoos sit at room temperature for 5-10 minutes before serving.
Nutrition
Nutrition Facts
Microwave Coconut Ladoo (Nariyal Ladoo)
Amount per Serving
Calories
102
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.4
g
Cholesterol
3
mg
1
%
Sodium
17
mg
1
%
Potassium
53
mg
2
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
36
IU
1
%
Vitamin C
0.1
mg
0
%
Calcium
38
mg
4
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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Microwave Sandesh (Instant Ricotta Cheese Sondesh)
Make soft, creamy, and delicious Bengali sandesh in just minutes using ricotta cheese, sugar, and cardamom. This easy microwave sondesh recipe skips the traditional process of making chenna from scratch, making it a quick and fuss-free Indian dessert for festivals and celebrations.
Microwave Sandesh (Instant Ricotta Cheese Sondesh)
Make soft, creamy, and delicious Bengali sandesh in just minutes using ricotta cheese, sugar, and cardamom. This easy microwave sondesh recipe skips the traditional process of making chenna from scratch, making it a quick and fuss-free Indian dessert for festivals and celebrations.
Equipment
- 1 Glass Bowl ;microwave safe bowl
- 1 Spatula
Ingredients
- 1 cup whole milk ricotta cheese
- ¼ cup powdered sugar ,adjust to taste
- ¼ teaspoon cardamom powder
- 1 tablespoon milk powder optional, for a firmer texture
- 1 tablespoon chopped pistachios or almonds for garnish
- 2-3 drops rose essence optional
- 1-2 drops red food color or ⅛ teaspoon beetroot powder optional
Instructions
- Add ricotta cheese to a microwave-safe glass bowl. If there is excess liquid, drain it before using in a mesh strainer.
- Microwave on high for 2 minutes. Remove and stir well.
- Add powdered sugar and mix until well combined.
- Microwave for another 2 minutes, stirring every 30-60 seconds to prevent the mixture from sticking or cooking unevenly.
- Add cardamom powder. Mix well.
- Continue microwaving in 30-second intervals until the mixture thickens, comes together, and starts leaving the sides of the bowl. The mixture should be moist but not runny.
- If using milk powder, stir it in during the final stage of cooking.
- Add rose essence and food color or beetroot powder if using, mix well. Allow the mixture to cool until comfortable to handle.
- Grease your palms lightly with ghee and shape the mixture into small round or oval sandesh. You can also use silicon cupcake molds for a festive touch.
- Garnish with chopped pistachios or almonds. Refrigerate for 20-30 minutes to help the sandesh set.
Notes
- Use whole milk ricotta cheese for a rich and creamy texture.
- Drain excess whey from ricotta cheese before cooking for better results.
- Powdered sugar blends easily and gives a smooth texture.
- Microwave cooking times vary depending on wattage. Cook in short intervals and stir frequently.
- Do not overcook, as sandesh can become dry and crumbly.
- For a traditional flavor, add cardamom and saffron.
- You can flavor sandesh with rose water, mango pulp, or a little cocoa powder for variations.
- Refrigerate in an airtight container for up to 3-4 days.
- Serve chilled or at room temperature.
Nutrition
Nutrition Facts
Microwave Sandesh (Instant Ricotta Cheese Sondesh)
Amount per Serving
Calories
73
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
17
mg
6
%
Sodium
30
mg
1
%
Potassium
46
mg
1
%
Carbohydrates
5
g
2
%
Fiber
0.02
g
0
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
147
IU
3
%
Vitamin C
0.1
mg
0
%
Calcium
73
mg
7
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Follow Me On PinterestFollow @livingsmartandhealthy!
Microwave Besan Ladoo (Gram Flour Ladoo)
Make rich, aromatic, melt-in-your-mouth besan ladoos in the microwave with just a few ingredients. This easy recipe uses gram flour, ghee, powdered sugar, and cardamom to make traditional Indian ladoos without spending a long time roasting besan on the stovetop. Perfect for Diwali and festive celebrations.
Microwave Besan Ladoo (Gram Flour Ladoo)
Make rich, aromatic, melt-in-your-mouth besan ladoos in the microwave with just a few ingredients. This easy recipe uses gram flour, ghee, powdered sugar, and cardamom to make traditional Indian ladoos without spending a long time roasting besan on the stovetop. Perfect for Diwali and festive celebrations.
Equipment
- 1 Spatula
Ingredients
- 1 cup besan gram flour
- ¼ cup ghee
- ½ cup powdered sugar adjust to taste
- ¼ teaspoon cardamom powder
- pinch nutmeg fine grated (optional)
- 2 tablespoons chopped almonds and pistachios
- 1 tablespoon semolina sooji, optional, for texture
Instructions
- Add besan and semolina (optional) to a large microwave-safe bowl. Mix well to remove any lumps.
- Add ghee and mix until the besan is evenly coated and resembles wet sand.
- Microwave on high for 2 minutes. Remove and stir thoroughly.
- Continue microwaving in 1-minute intervals, stirring well after each interval, until the besan turns golden and releases a nutty aroma. This usually takes 4-6 minutes, depending on microwave wattage.
- Allow the roasted besan mixture to cool for 5-7 minutes until warm but not hot.
- Add powdered sugar, cardamom powder, nutmeg (optional) and chopped nuts. Mix until well combined.
- If the mixture feels too dry, add 1-2 teaspoons of melted ghee.
- Take small portions of the mixture and press firmly between your palms to shape into round ladoos.
- Allow the ladoos to cool completely before storing.
Notes
- Use fine besan for smooth, melt-in-your-mouth ladoos.
- Use a large microwave-safe bowl to prevent the mixture from overflowing.
- Stir after every microwave interval to ensure even roasting and prevent burning.
- The besan should develop a golden color and nutty aroma before adding sugar.
- Let the roasted besan cool slightly before adding powdered sugar to prevent it from melting.
- If the mixture is crumbly, add a little melted ghee until it holds its shape.
- If the mixture feels too soft, let it rest for a few minutes before shaping.
- Adjust sugar according to your taste.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
Nutrition Facts
Microwave Besan Ladoo (Gram Flour Ladoo)
Amount per Serving
Calories
115
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
12
mg
4
%
Sodium
8
mg
0
%
Potassium
105
mg
3
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
5
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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You may also like: Besan Burfi
Quick Kalakand Recipe (Instant Kalakand with Ricotta Cheese)
Make soft, creamy, and delicious kalakand at home using ricotta cheese and condensed milk. This quick microwave recipe gives you the traditional grainy texture and rich milky flavor of kalakand without the long stovetop cooking process. A fuss-free Indian sweet perfect for Diwali and festive celebrations.
Quick Kalakand Recipe (Instant Kalakand with Ricotta Cheese)
Make soft, creamy, and delicious kalakand at home using ricotta cheese and condensed milk. This quick microwave recipe gives you the traditional grainy texture and rich milky flavor of kalakand without the long stovetop cooking process. A fuss-free Indian sweet perfect for Diwali and festive celebrations.
Equipment
- 1 Spatula
Ingredients
- 1 cup whole milk ricotta cheese
- ½ cup sweetened condensed milk adjust to taste
- ¼ teaspoon cardamom powder
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- A few saffron strands optional
- ½ teaspoon ghee for greasing
Instructions
- Lightly grease a square baking dish or container with ghee. Set aside.
- Add ricotta cheese and condensed milk to a large microwave-safe bowl. Mix until well combined.
- Microwave on high for 3 minutes. Carefully remove and stir well.
- Continue to microwave in 1-minute intervals, stirring after each interval, until the mixture becomes thick, slightly grainy, and starts leaving the sides of the bowl. Approximately, 5-6 minutes total cook time, depending on the microwave wattage.
- Add cardamom powder and saffron. Mix well.
- Transfer the kalakand mixture into the greased dish. Spread evenly and gently press with a spatula.
- Garnish with chopped pistachios and almonds. Gently press the nuts into the mixture.
- Allow it to cool to room temperature, then refrigerate for 2-3 hours until firm.
- Cut into squares or diamonds and serve.
Notes
- Use whole milk ricotta cheese for rich and creamy kalakand.
- If the ricotta has excess liquid, drain it before using.
- Use a large microwave-safe bowl, as the mixture may bubble while cooking.
- Stir every 1-2 minutes to prevent uneven cooking.
- Microwave cooking time varies depending on wattage. Cook in additional 30-second intervals if needed.
- The mixture should be thick but slightly moist. Avoid overcooking, as kalakand can become dry.
- For firmer kalakand texture, add 1-2 tablespoons of milk powder.
- For a richer flavor, add a little extra cardamom or saffron.
- Refrigerate for at least 2 hours before cutting for neat squares.
- Store in an airtight container in the refrigerator for 4-5 days.
Nutrition
Nutrition Facts
Quick Kalakand Recipe (Instant Kalakand with Ricotta Cheese)
Amount per Serving
Calories
88
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
13
mg
4
%
Sodium
30
mg
1
%
Potassium
41
mg
1
%
Carbohydrates
9
g
3
%
Fiber
0.2
g
1
%
Sugar
8
g
9
%
Protein
4
g
8
%
Vitamin A
127
IU
3
%
Vitamin C
0.05
mg
0
%
Calcium
78
mg
8
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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Microwave Mango Rava Kesari (Mango Sooji Halwa)
Summary: Soft, rich, and flavorful mango rava kesari made easily in the microwave! This quick Indian dessert combines semolina (sooji), sweet mango pulp, ghee, sugar, and cardamom for a delicious fruity twist on traditional rava kesari. Ready in minutes, it's perfect for festivals, celebrations, or whenever you crave something sweet.
Microwave Mango Rava Kesari (Mango Sooji Halwa)
Soft, rich, and flavorful mango rava kesari made easily in the microwave! This quick Indian dessert combines semolina (sooji), sweet mango pulp, ghee, sugar, and cardamom for a delicious fruity twist on traditional rava kesari. Ready in minutes, it's perfect for festivals, celebrations, or whenever you crave something sweet.
Equipment
- 1 Spatula
Ingredients
- ½ cup fine semolina sooji/rava
- ½ cup mango pulp fresh or canned
- 2 tablespoons sugar adjust to taste
- 1 cup water
- 3 tablespoons ghee
- ¼ teaspoon cardamom powder
- 8-10 saffron strands optional
- 2 tablespoons chopped cashews
- 1 tablespoon raisins
- ⅛ teaspoon turmeric powder or 1-2 drops yellow food color optional
Instructions
- Add 1 tablespoon ghee and cashews to a microwave-safe bowl. Microwave for 1 minute. Add raisins and microwave for another 20 seconds. Remove and set aside.
- In a separate large microwave-safe bowl, combine semolina and 1 tablespoon ghee. Mix well.
- Microwave on high for 2 minutes, stirring after every minute, until the semolina smells lightly roasted. Do not let it turn dark.
- In another microwave-safe bowl, combine water and mango pulp. Microwave for 2 minutes until hot.
- Carefully pour the hot mango mixture into the roasted semolina, stirring continuously to avoid lumps.
- Microwave for 2 minutes. Remove and stir well.
- Add sugar, remaining ghee, cardamom powder, saffron, and (optional) turmeric powder or food color. Mix well.
- Microwave for another 2-3 minutes, stirring every minute, until the kesari thickens and the semolina is fully cooked.
- Stir in the roasted cashews and raisins.
- Let the mango rava kesari rest for 2-3 minutes before serving. Garnish with additional nuts if desired.
Notes
- Use ripe, sweet mango pulp for the best flavor. Canned Alphonso mango pulp works well.
- Adjust sugar depending on the sweetness of the mango pulp.
- Use fine or medium-grain semolina for a smooth texture.
- Stir well after each microwave interval to prevent lumps and ensure even cooking.
- Use a large microwave-safe bowl, as the mixture may bubble while cooking.
- If the kesari becomes too thick, add 1-2 tablespoons of hot water or milk and mix well.
- For a richer flavor, add an extra tablespoon of ghee.
- Mango rava kesari thickens as it cools. Serve warm for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk.
Nutrition
Nutrition Facts
Microwave Mango Rava Kesari (Mango Sooji Halwa)
Amount per Serving
Calories
237
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
29
mg
10
%
Sodium
11
mg
0
%
Potassium
71
mg
2
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
708
IU
14
%
Vitamin C
4
mg
5
%
Calcium
10
mg
1
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Follow Me On PinterestFollow @livingsmartandhealthy!
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Milk Peda with Milk Powder (Instant Milk Peda)
Soft, creamy, and delicious milk peda made easily in the microwave with milk powder, condensed milk, and ghee. This quick Indian sweet comes together in just minutes and has a rich, traditional peda flavor without hours of stovetop cooking. Perfect for Diwali, festivals, and celebrations.
Milk Peda with Milk Powder (Instant Milk Peda)
Soft, creamy, and delicious milk peda made easily in the microwave with milk powder, condensed milk, and ghee. This quick Indian sweet comes together in just minutes and has a rich, traditional peda flavor without hours of stovetop cooking. Perfect for Diwali, festivals, and celebrations.
Equipment
- 1 Spatula
Ingredients
- 1 cup milk powder full-fat preferred
- ⅓ -½ cup sweetened condensed milk
- 2 tablespoons milk
- 2 tablespoons ghee
- ¼ teaspoon cardamom powder
- A pinch of saffron strands optional
- 1 tablespoon chopped pistachios or almonds for garnish
Instructions
- In a large microwave-safe glass bowl, combine milk powder, condensed milk, milk, and ghee.
- Mix well until you get a smooth, thick batter without lumps.
- Microwave on high for 1 minute. Remove carefully and stir well.
- Continue to microwave in 30-second intervals, stirring after each interval to ensure even cooking.
- Cook for approximately 3-4 minutes, or until the mixture thickens and comes together like a soft dough.
- Add cardamom powder and saffron. Mix well.
- Allow the mixture to cool for 5-10 minutes until warm enough to handle.
- Grease your palms lightly with ghee. Divide the mixture into 12 equal portions.
- Roll each portion into a smooth ball and gently flatten to form a peda.
- Make a small indentation in the center using your thumb or the back of a spoon.
- Garnish with chopped pistachios or almonds.
- Allow the pedas to cool completely before serving.
Notes
- Use full-fat milk powder for rich and creamy pedas.
- Use a large microwave-safe bowl, as the mixture expands while cooking.
- Stir every 30 seconds to ensure even cooking and prevent hot spots.
- Microwave cooking time may vary depending on wattage.
- The mixture should be soft and pliable, not too dry or crumbly.
- Do not overcook, as the pedas will become firm as they cool.
- If the mixture feels sticky, allow it to cool before shaping.
- If it feels too dry, knead in a teaspoon of warm milk.
- Add a few drops of rose water or extra saffron for a festive variation.
- Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Nutrition
Nutrition Facts
Milk Peda with Milk Powder (Instant Milk Peda)
Amount per Serving
Calories
77
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
2
g
Cholesterol
17
mg
6
%
Sodium
41
mg
2
%
Potassium
146
mg
4
%
Carbohydrates
4
g
1
%
Fiber
0.01
g
0
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
104
IU
2
%
Vitamin C
1
mg
1
%
Calcium
101
mg
10
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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Mango Bhapa Doi
Creamy, rich, and delicious, this microwave mango bhapa doi is an easy twist on the classic Bengali steamed yogurt dessert. Made with hung curd, condensed milk, and mango pulp, it comes together in just minutes without the need for lengthy steaming.
Mango Bhapa Doi
Creamy, rich, and delicious, this microwave mango bhapa doi is an easy twist on the classic Bengali steamed yogurt dessert. Made with hung curd, condensed milk, and mango pulp, it comes together in just minutes without the need for lengthy steaming.
Equipment
Ingredients
- 1 cup hung curd or thick Greek yogurt
- ½ cup mango pulp
- ⅓ -½ cup sweetened condensed milk , adjust to taste
- ¼ teaspoon cardamom powder
- 2 tablespoons chopped almonds and pistachios
- A few strands of saffron
Instructions
- In a mixing bowl, whisk the hung curd until smooth and creamy.
- Add condensed milk, mango pulp, and cardamom powder. Mix until everything is well combined and lump-free.
- Stir in half of the chopped nuts and saffron.
- Pour the mixture into a microwave-safe glass or ceramic dish, ramekins, or individual serving bowls.
- Cook uncovered on high for 2 to 2½ minutes. Cooking time may vary depending on your microwave and the depth of the dish. The edges should look set, while the center may have a slight jiggle.
- Let the bhapa doi cool to room temperature, then refrigerate for at least 2 hours to allow it to set completely.
- Garnish with the remaining nuts and saffron before serving. Enjoy chilled!
Notes
- Use thick hung curd or Greek yogurt. If using regular yogurt, strain it through a cheesecloth until most of the whey drains out.
- Adjust the mango pulp to taste. If using sweetened mango pulp, you may want to reduce the condensed milk slightly.
- Avoid overcooking, as the yogurt can become grainy.
- The bhapa doi will firm up further as it chills.
- For best results, use a shallow microwave-safe dish or individual ramekins.
Nutrition
Nutrition Facts
Mango Bhapa Doi
Amount per Serving
Calories
60
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.02
g
Cholesterol
3
mg
1
%
Sodium
25
mg
1
%
Potassium
72
mg
2
%
Carbohydrates
9
g
3
%
Fiber
0.2
g
1
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
710
IU
14
%
Vitamin C
4
mg
5
%
Calcium
59
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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Microwave Chai Mug Cake
Enjoy the cozy flavors of masala chai in this easy Microwave Chai Mug Cake! Made with simple pantry ingredients, brewed chai tea, and warm chai spices, this soft and fluffy single-serving cake is ready in just 3 minutes. Finish with a sweet condensed milk drizzle or whipped cream and a sprinkle of cinnamon for the perfect quick dessert.
Microwave Chai Mug Cake
Enjoy the cozy flavors of masala chai in this easy Microwave Chai Mug Cake! Made with simple pantry ingredients, brewed chai tea, and warm chai spices, this soft and fluffy single-serving cake is ready in just 3 minutes. Finish with a sweet condensed milk drizzle or whipped cream and a sprinkle of cinnamon for the perfect quick dessert.
Equipment
- 1 Mug ; microwave safe mug
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon baking powder
- ½ teaspoon chai spice blend cinnamon, cardamom, ginger, and cloves
- 3 tablespoons brewed chai tea cooled
- 1 tablespoon melted butter
- ¼ teaspoon vanilla extract
For Topping
- 1-2 teaspoons sweetened condensed milk
- A dollop of whipped cream
- A pinch of ground cinnamon
Instructions
- In a microwave-safe mug, combine all-purpose flour, brown sugar, baking powder, and chai spice blend. Mix well.
- Add brewed chai tea, melted butter, and vanilla extract. Stir until you have a smooth batter with no dry flour pockets. Do not overmix.
- Microwave on HIGH for 60-90 seconds, depending on your microwave. The cake should rise and look set on top. Avoid overcooking, as it can make the cake dry.
- Let the mug cake rest for 1-2 minutes.
- Drizzle with sweetened condensed milk and sprinkle with cinnamon. Enjoy warm!
Notes
- Use freshly brewed, cooled chai tea for the best flavor.
- Adjust the chai spice blend to taste.
- Use a mug with enough room for the cake to rise.
- Microwave cooking time may vary depending on the wattage of your microwave.
- For a richer chai flavor, use strongly brewed chai tea.
Nutrition
Nutrition Facts
Microwave Chai Mug Cake
Amount per Serving
Calories
319
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
31
mg
10
%
Sodium
211
mg
9
%
Potassium
69
mg
2
%
Carbohydrates
50
g
17
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
4
g
8
%
Vitamin A
363
IU
7
%
Calcium
100
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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Homemade Khoya with Ricotta Cheese
Make homemade khoya (mawa) in minutes using just ricotta cheese and a microwave! This easy, fuss-free method gives you rich, creamy, slightly grainy khoya, perfect for making Indian sweets like gulab jamun, peda, kalakand, gujiya, and barfi. No lengthy stovetop cooking required!
Homemade Khoya with Ricotta Cheese
Make homemade khoya (mawa) in minutes using just ricotta cheese and a microwave! This easy, fuss-free method gives you rich, creamy, slightly grainy khoya, perfect for making Indian sweets like gulab jamun, peda, kalakand, gujiya, and barfi. No lengthy stovetop cooking required!
Equipment
- 1 Spatula
Ingredients
- 1 container 15 oz whole milk ricotta cheese
- 1 teaspoon ghee optional
Instructions
- Transfer the ricotta cheese to a large, deep microwave-safe bowl. Use a bowl with plenty of room, as the mixture may bubble while cooking.
- Microwave on HIGH for 3 minutes. Carefully remove and stir well.
- Microwave in 2-minute intervals, stirring well after each interval. As the moisture evaporates, the ricotta will become thicker and grainier.
- Continue to microwave until most of the moisture has evaporated and the mixture resembles traditional khoya (mawa). This usually takes 10-12 minutes, depending on your microwave and the moisture content of the ricotta.
- Stir in ghee, if using, for a richer flavor.
- Let the homemade khoya cool completely. It will firm up further as it cools.
Notes
- Use whole milk ricotta cheese for the best results.
- Always use a large microwave-safe bowl to prevent the mixture from overflowing.
- Stirring between intervals helps the ricotta cook evenly and prevents scorching.
- Cooking time varies depending on the moisture content of the ricotta and microwave wattage.
- Avoid overcooking the ricotta. The khoya will thicken as it cools, so stop cooking when it reaches a thick, grainy consistency.
- The finished khoya should be thick, moist, and slightly grainy, not completely dry, similar to homemade paneer.
- Use homemade ricotta khoya in gulab jamun, kalakand, peda, gujiya, barfi, and other Indian sweets.
- Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Follow Me On PinterestFollow @livingsmartandhealthy!
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