Preheat oven to 400 degrees.
Mix ricotta, sweetened condensed milk, and mawa in a bowl to a smooth consistency.
Add chai extract or chai spice mix.
Spray cupcake liners with non-stick cooking spray. I've never had to do this before, but it really helped in this recipe. When I didn't spray, the cupcakes completely stuck to the wrappers.
Fill an oven proof dish with 2-3 C water and place in the bottom rack of the oven.
Fill cupcake wrappers about 3/4 full. The cupcakes don't rise much, so just fill a little bit lower that you want them to end up.
Make sure the water has come to a boil and then put the cupcakes on the top rack of the oven.
Bake for 20 - 25 minutes.
Let them cool and then place in the fridge to chill.