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Melt-in-the-Mouth Besan Milk Cake

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  • Author: Cheryl
  • 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

  1. 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.
  2. At first, the besan will seem dry, but as you continue roasting, it will begin to release ghee and become liquid-like.
  3. Once the besan is roasted to perfection, it will have a nutty aroma, slightly darken in color, and release ghee.
  4. Add the milk powder in two batches, mixing well to combine all ingredients.
  5. 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.
  6. Add the sugar syrup to the besan mixture, stirring continuously to ensure the syrup is incorporated evenly.
  7. 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.
  8. Grease a tin or tray and pour the mixture into it, smoothing the top with a spatula.
  9. Garnish with chopped pistachios and almonds, gently pressing them into the surface.
  10. Let the besan milk cake set at room temperature for 3-4 hours until firm.
  11. 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

Find it online: https://cherylscooking.com/melt-in-the-mouth-besan-milk-cake/