This Melt-in-the-Mouth Besan Milk Cake is a true delight, combining the richness of roasted gram flour, the creaminess of milk powder, and the sweetness of a sugar syrup. The result is a soft, melt-in-your-mouth treat that is perfect for any celebration or just a special moment. It’s a dessert that brings warmth and festive vibes, with every bite leaving you craving more.
Why You’ll Love This Recipe
I absolutely love this recipe because it delivers a traditional Indian sweet that is both indulgent and comforting. The process of roasting the besan in ghee releases a beautiful nutty aroma, while the addition of milk powder gives the cake a rich, velvety texture. The sugar syrup brings the perfect balance of sweetness, while garnishing with pistachios and almonds gives it that extra touch of elegance. It's not only a treat for the taste buds but also a treat for the eyes. Whether it's for a festive occasion or a simple indulgence, this cake will surely be a crowd-pleaser.
Ingredients
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
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat ghee in a kadai (deep frying pan) over medium-low heat. Once hot, add the besan and roast for 10-12 minutes, stirring constantly.
At first, the besan will seem dry, but as you continue roasting, it will begin to release ghee and become liquid-like.
Once the besan is roasted to perfection, it will have a nutty aroma, slightly darken in color, and release ghee.
Add the milk powder in two batches, mixing well to combine all ingredients.
In a separate saucepan, combine water and sugar. Cook on medium heat for 6-7 minutes until the syrup reaches a sticky consistency. Check by taking a few drops between your fingers — the syrup should be sticky but not overly thick.
Add the sugar syrup to the besan mixture, stirring continuously to ensure the syrup is incorporated evenly.
Cook for another 3-4 minutes, or until the mixture forms a thick ball-like structure and stops sticking to the sides of the kadai.
Grease a tin or tray and pour the mixture into it, smoothing the top with a spatula.
Garnish with chopped pistachios and almonds, gently pressing them into the surface.
Let the besan milk cake set at room temperature for 3-4 hours until firm.
Once set, cut into squares or rectangles and serve.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 4 hours 40 minutes (includes resting time)
Servings: 12 pieces
Calories: ~300 per serving (estimated)
Variations
Flavor Variations: You can add saffron strands to the sugar syrup to give the cake a subtle yet fragrant flavor.
Nut Variations: Feel free to use cashews, walnuts, or even dried fruits for garnishing, depending on your preference.
Vegan Option: Use coconut oil instead of ghee and substitute plant-based milk powder to make the recipe vegan-friendly.
Spices: If you're a fan of spices, you can add a pinch of nutmeg or cinnamon along with cardamom powder for an added depth of flavor.
Storage/Reheating
This besan milk cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. If you want to enjoy it warm, you can gently reheat it in the microwave for a few seconds before serving.
FAQs
How do I know when the besan is roasted enough?
The besan should release ghee and have a golden brown color with a nutty aroma. It will also appear smoother and less granular once it’s roasted properly.
Can I use regular butter instead of ghee?
While ghee adds a distinct flavor, you can substitute it with regular butter if necessary. However, the taste and texture may differ slightly.
Can I make this cake ahead of time?
Yes, this cake can be made ahead and stored in an airtight container. It actually tastes even better after a few hours of setting, making it an excellent make-ahead dessert for parties.
What can I use if I don't have a kadai or deep frying pan?
If you don't have a kadai, a heavy-bottomed saucepan will work just as well for roasting the besan. Just make sure to stir constantly to prevent burning.
How can I make the cake firmer?
If you'd like the cake to be firmer, you can add a little more milk powder or cook the mixture a bit longer after adding the syrup. Just be cautious not to overcook.
Conclusion
This Melt-in-the-Mouth Besan Milk Cake is a delightful dessert that combines rich flavors and textures, making it a treat everyone will enjoy. With its nutty besan, smooth milk powder, and the sweetness of sugar syrup, it’s perfect for festive occasions or any time you're in the mood for a sweet indulgence. Enjoy the process of making it and the delicious result!
Recipe:
Melt-in-the-Mouth Besan Milk Cake
- Total Time: 4 hours 40 minutes
- Yield: 12 pieces
- Diet: Vegetarian
Description
This Melt-in-the-Mouth Besan Milk Cake is a true delight, combining the richness of roasted gram flour, the creaminess of milk powder, and the sweetness of a sugar syrup. The result is a soft, melt-in-your-mouth treat that is perfect for any celebration or just a special moment.
Ingredients
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
Instructions
- Heat ghee in a kadai (deep frying pan) over medium-low heat. Once hot, add the besan and roast for 10-12 minutes, stirring constantly.
- At first, the besan will seem dry, but as you continue roasting, it will begin to release ghee and become liquid-like.
- Once the besan is roasted to perfection, it will have a nutty aroma, slightly darken in color, and release ghee.
- Add the milk powder in two batches, mixing well to combine all ingredients.
- In a separate saucepan, combine water and sugar. Cook on medium heat for 6-7 minutes until the syrup reaches a sticky consistency. Check by taking a few drops between your fingers — the syrup should be sticky but not overly thick.
- Add the sugar syrup to the besan mixture, stirring continuously to ensure the syrup is incorporated evenly.
- Cook for another 3-4 minutes, or until the mixture forms a thick ball-like structure and stops sticking to the sides of the kadai.
- Grease a tin or tray and pour the mixture into it, smoothing the top with a spatula.
- Garnish with chopped pistachios and almonds, gently pressing them into the surface.
- Let the besan milk cake set at room temperature for 3-4 hours until firm.
- Once set, cut into squares or rectangles and serve.
Notes
Flavor Variations: You can add saffron strands to the sugar syrup to give the cake a subtle yet fragrant flavor.
Nut Variations: Feel free to use cashews, walnuts, or even dried fruits for garnishing, depending on your preference.
Vegan Option: Use coconut oil instead of ghee and substitute plant-based milk powder to make the recipe vegan-friendly.
Spices: If you're a fan of spices, you can add a pinch of nutmeg or cinnamon along with cardamom powder for an added depth of flavor.
This besan milk cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. If you want to enjoy it warm, you can gently reheat it in the microwave for a few seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 22g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
