Melt-in-the-Mouth Besan Milk Cake

Why You’ll Love Melt-in-the-Mouth Besan Milk Cake  Recipe

If you’re a fan of traditional Indian sweets, Besan Milk Cake is sure to captivate your taste buds. The use of besan (gram flour) adds a lovely nutty flavor, while the milk and ghee make the cake incredibly soft and melt-in-the-mouth. The sweetness is perfectly balanced, and the cake is rich without being overwhelmingly heavy. It’s a relatively simple recipe with few ingredients, yet the result is an indulgent dessert that feels luxurious. Whether you’re celebrating a festival or just craving something special, this cake is a go-to for any sweet tooth.

Ingredients

• 1 cup besan (gram flour)

• 1 cup full-fat milk

• 1 cup sugar

• 4 tablespoons ghee (clarified butter)

• ½ teaspoon cardamom powder

• A pinch of saffron strands (optional)

• Chopped nuts (cashews, almonds, pistachios) for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat a non-stick pan or heavy-bottomed kadhai on medium heat and add the ghee.

2. Once the ghee has melted, add the besan (gram flour) and sauté it on medium-low heat. Stir continuously to avoid burning. Roast the besan for 8-10 minutes until it turns a golden brown and releases a nutty aroma.

3. In a separate pan, bring the milk to a gentle boil, then lower the heat.

4. Gradually add the boiling milk to the roasted besan, stirring continuously to avoid lumps. Keep stirring until the mixture thickens and starts to come together as a smooth dough-like consistency.

5. Add the sugar to the mixture and stir well. Continue to cook for another 5-7 minutes, until the sugar dissolves completely, and the mixture starts to come away from the sides of the pan.

6. Add cardamom powder and saffron strands (if using), and stir them in.

7. Transfer the mixture into a greased plate or tray and flatten the top with a spatula to form an even layer.

8. Allow the milk cake to cool at room temperature for 30-45 minutes until it sets.

9. Once set, cut the cake into squares or diamond shapes and garnish with chopped nuts.

Servings and Timing

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

• Cooling Time: 30-45 minutes

• Total Time: 1 hour (including cooling time)

• Servings: 12-15 pieces

• Calories per Serving: 220 kcal

Variations

• Saffron Infusion: Add saffron strands to the milk while heating for an extra touch of luxury and color.

• Nuts: You can add more or different kinds of nuts like walnuts, almonds, or pistachios for extra texture and flavor.

• Vegan Version: Replace ghee with coconut oil or vegan butter, and use almond or soy milk instead of dairy milk for a plant-based version of this cake.

• Flavor Twist: Add rose water or kewra water for a floral note to the cake.

Storage/Reheating

• Storage: Store the Besan Milk Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.

• Reheating: This cake is best enjoyed at room temperature, but you can gently warm it in the microwave for a few seconds if you prefer.

FAQs

1. Can I use whole wheat flour instead of besan?

No, besan (gram flour) is essential for this recipe as it gives the cake its unique texture and flavor. Whole wheat flour won’t work the same way.

2. How do I prevent lumps when adding the milk to besan?

To prevent lumps, make sure to gradually add the milk to the roasted besan and stir continuously. You can also whisk the milk beforehand to ensure smoothness.

3. Is it necessary to use saffron?

Saffron is optional, but it adds a beautiful color and fragrance to the cake. If you prefer, you can omit it or substitute with a pinch of turmeric for color.

4. Can I make this cake without ghee?

Ghee adds richness and flavor, but you can use unsalted butter or coconut oil as a substitute if needed.

5. How do I know when the mixture is ready to be set?

The mixture will come away from the sides of the pan and form a dough-like consistency. It will start to thicken and hold its shape.

6. Can I make this cake ahead of time?

Yes, Besan Milk Cake can be made a day ahead and stored at room temperature or in the fridge. It actually tastes better after resting for a few hours, as the flavors have time to meld.

7. Can I make a larger batch of this cake?

Yes, you can double or triple the recipe to make a larger batch. Just ensure you’re using a bigger pan to set the mixture.

8. Is this cake gluten-free?

Yes, besan is naturally gluten-free, so this cake is suitable for those with gluten intolerance.

9. How can I make the cake less sweet?

You can adjust the amount of sugar to your taste. Start with half the amount of sugar and gradually add more if needed.

10. What can I use for garnish instead of nuts?

If you prefer, you can skip the nuts or use dried fruits like raisins, or even shredded coconut for garnish.

Conclusion

Melt-in-the-Mouth Besan Milk Cake is a simple yet indulgent dessert that offers a delightful experience with every bite. Its rich, soft texture combined with the nutty flavor of besan and the sweetness of sugar makes it a perfect treat for any occasion. With just a few basic ingredients, you can create a luxurious dessert that everyone will love. Whether you’re celebrating a festival or just treating yourself, this cake is sure to be a hit!

Melt-in-the-Mouth Besan Milk Cake

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A traditional Indian sweet made with besan (gram flour) and milk, creating a rich and melt-in-the-mouth texture—perfect for special occasions or satisfying your sweet cravings!

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 pieces
• Category: Indian Sweets
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 1 cup besan (gram flour)
• 1 cup full-fat milk
• ½ cup ghee (clarified butter)
• 1 cup sugar
• ¼ teaspoon cardamom powder
• A pinch of saffron strands (optional)
• Chopped nuts (optional, for garnish)

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Instructions

• Roast the Besan: Heat the ghee in a non-stick pan over medium heat. Add the besan and roast it, stirring continuously to avoid burning, for about 8-10 minutes or until the besan turns golden brown and releases a nutty aroma.
• Prepare the Milk Mixture: In a separate saucepan, bring the milk to a boil. Lower the heat and simmer for 2-3 minutes.
• Combine Milk and Besan: Slowly pour the hot milk into the roasted besan, stirring constantly to avoid lumps. Cook this mixture for about 5-7 minutes until it thickens.
• Add Sugar and Cardamom: Add the sugar, cardamom powder, and saffron (if using). Stir the mixture until the sugar completely dissolves, and the mixture thickens to a pudding-like consistency.
• Set the Cake: Grease a small plate or tray with ghee. Transfer the mixture onto the tray and flatten it out evenly. Allow it to cool to room temperature.
• Garnish and Serve: Once cooled, garnish with chopped nuts (optional). Cut into squares or diamonds and serve.

Notes

• This cake has a melt-in-the-mouth texture due to the combination of ghee and milk.
• Be sure to roast the besan well, as this enhances the flavor and texture of the cake.
• You can adjust the sweetness to your liking by varying the amount of sugar.