Besan Doodh Sudka


  • 2 tablespoons ghee/clarified butter
  • 2 tablespoons besan/gram flour
  • ¼ teaspoon haldi/turmeric powder
  • 2 cups milk (500ml)
  • ½ teaspoon sauth/dry ginger powder
  • ½ teaspoon /kali mirch/black pepper powder
  • 6-8 almonds thinly sliced
  • 8-10 kesar/saffron strands
  • 2 tablespoons gud/jaggery powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a pan or kadai add ghee and once it turns hot add besan. Roast the besan on medium flame for 4-5 minutes until it gets a light brown colour and turns aromatic.
  2. Now add turmeric and roast for another minute.
  3. Further add little milk and give it a good mix, so it doesn’t form lumps, then add the rest of it. Now let it simmer for 4-5 minutes.
  4. Lastly add black pepper powder, dry ginger powder, saffron strands and almonds. Let it simmer for another 3-4 minutes. The milk will begin to thicken. Keep scraping the sides in between.
  5. Once done switch off the flame, add jaggery and mix well.
  6. Serve hot.

Recipe Notes

  • Will not suggest oil for this recipe, ghee is the best.
  • You can use any nuts of your choice.
  • You can replace jaggery with sugar or honey
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