Besan Milk Cake


  • 1 cup ghee/clarified butter
  • 2 cups (250g) besan/gram flour
  • 1 cup (125g) milk powder
  • 1¼ cups (300ml) water
  • ¾ cup (150g) sugar
  • ½ teaspoon cardamom powder
  • pistachios for garnishing
  • almonds for garnishing

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat ghee in a kadai. Now add besan and roast for 10-12 minutes on medium to low heat.
  2. Initially besan will be dry but as you will keep roasting it, besan will release the ghee turn liquidy.
  3. Once the besan is perfectly roasted, it will turn aromatic, slightly darken in colour and release ghee.
  4. Now add milk powder in two batches and mix till everything is well combined. Once done keep it aside.
  5. To make the sugar syrup in a sauce pan add water and sugar and cook for 7-6 minutes.
  6. To find out if the syrup is perfectly cooked, take few drops of the sugar syrup in between your fingers and it should have a sticky texture.
  7. Now add the sugar syrup in the besan mixture and mix till everything is well combined.
  8. Cook the besan milk cake mixture for 3-4 minutes or until it gets a ball like structure and stops sticking to the kadai.
  9. Now pour the mixture in a greased tin and smoothen the top.
  10. Garnish with chopped pistachios and almonds and gently press them with the back of a spatula.
  11. Let the besan milk cake rest for 3-4 hours or until it becomes firm.
  12. Once done cut it into square or rectangle shapes. Besan milk cake is ready.
  13. Store in an airtight container at room temperature for upto 3 days and in the refrigerator for upto 7 days.

Recipe Notes

  • Do not roast besan on high heat else it might burn or remain undercooked.
  • Milk powder will add a creamy texture to this besan milk cake. Do not skip it.
  • Follow the exact measurements for a soft and creamy besan milk cake.
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