- 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
- Non-Stick Kadhai: https://amzn.to/33QpXds
- Saucepan For Sugar Syrup: https://amzn.to/3MjVjPK
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
- Heat ghee in a kadai. Now add besan and roast for 10-12 minutes on medium to low heat.
- Initially besan will be dry but as you will keep roasting it, besan will release the ghee turn liquidy.
- Once the besan is perfectly roasted, it will turn aromatic, slightly darken in colour and release ghee.
- Now add milk powder in two batches and mix till everything is well combined. Once done keep it aside.
- To make the sugar syrup in a sauce pan add water and sugar and cook for 7-6 minutes.
- 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.
- Now add the sugar syrup in the besan mixture and mix till everything is well combined.
- Cook the besan milk cake mixture for 3-4 minutes or until it gets a ball like structure and stops sticking to the kadai.
- Now pour the mixture in a greased tin and smoothen the top.
- Garnish with chopped pistachios and almonds and gently press them with the back of a spatula.
- Let the besan milk cake rest for 3-4 hours or until it becomes firm.
- Once done cut it into square or rectangle shapes. Besan milk cake is ready.
- Store in an airtight container at room temperature for upto 3 days and in the refrigerator for upto 7 days.
- 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.