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–+ servings

Microwave Mithai Cake In 3 Minutes

Every bite of this cake tastes like biting into a piece of mithai. Made in 3 minutes in the microwave by simply mixing few basic ingredients. And guess what there is no Mithai in this cake.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 3 minutes
Course cake, Dessert, eggless dessert, Holi Recipe, Indian Dessert, Indian Sweets, Mithai, No bake dessert
Cuisine American, Indian, Indian Fusion
Servings 10 pieces

Equipment

  • 1 microwave safe bowl
  • 1 spoon or whisk
  • 1 measuring cups and spoons
  • 1 small microwave safe bowl for melting butter

Ingredients
  

  • 3 tbsp Milk warm
  • 1 Generous pinch of saffron
  • 5 tbsp Unsalted butter melted, 1/3 cup butter
  • 1/2 cup Sweetened condensed milk
  • 1/4 cup Heavy whipping cream cold
  • 1/2 cup All Purpose Flour
  • 1/3 cup Powdered Sugar
  • 1/4 tsp Baking Powder
  • 1 pinch Baking Soda
  • 1/4 tsp elaichi powder powdered green cardamom

For Garnish

  • 1 Tbsp chopped almonds and pistachios
  • 1 silver vark/silver edible foil
  • 1 tsp dry rose petal

Instructions
 

  • In microwave safe cup, warm milk for 25-30 seconds. In warm milk add some saffron(crush the saffron with your fingers for in mortar and pestle). Set aside for the saffron to infuse OR add crushed saffron to cold milk and microwave for 25-30 seconds. Set aside for flavor and color to infuse.
  • In microwave safe bowl, warm butter for 30 seconds, keep going in increments of 10 seconds, till it melts
  • In microwave safe bowl, add all the wet ingredients- saffron infused milk, melted butter, condensed milk and heavy whipping cream. Mix with spoon or whisk till smooth
  • Add the dry ingredients-flour, sugar, baking powder, baking soda and elaichi powder/ green cardamom powder. Mix till no lumps remain and it forms a smooth batter
  • Microwave for 3 minutes
  • Garnish with vark, nuts and rose petals
  • Can be scooped with a spoon and served while warm. To cut into slices, cool completely. If applying vark, cool and then dab the vark on top.

Video

Notes

You can use the same bowl for mixing and cooking. Make sure the bowl is large enough and there is enough space on top for the cake batter to rise. It has milk in it and it will rise. I usually make in a 1.75 quart Pyrex round dish, but my cake used to be a little thin. This time I decided to make in a smaller pan, 1 quart/ 950 ml pyrex dish as I wanted thicker pieces. The dish was a little small, and the cake almost spilled over the top while microwaving. I had to pause the microwave and then continue cooking. That's why the cake top is a little uneven this time. But in a slightly bigger dish, the cake has enough room to rise and the top of the cake is even. I have made it so many times now and I feel its best beaten in a separate bowl with a whisk. That somehow gives a more even cake top which makes it easier to decorate. 
The butter can splatter in the microwave, while trying to melt. You can turn on the oven, turn it off and leave the butter in the hot oven to melt or melt on the stovetop.
You have the option to mix some chopped nuts or khoya into the batter before microwaving. 
Keyword 3 minute microwave cake, best microwave mithai cake, Eggless mithai cake in microwave, microwave mithai cake, mithai cake in 3 minutes, mithai cake in microwave
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