Besan Milk Cake is loved by everyone for its grainy texture, creamy taste, and the aroma of ghee. People often think making this sweet at home is difficult, but the truth is that with the right method and a little patience, you can easily make delicious Besan Milk Cake at home that tastes just like the store-bought version.

This recipe is perfect for festivals, religious ceremonies, hosting guests, or simply preparing something special at home. Let’s look at the easy recipe for it.

Besan Milk Cake Recipe

Total Time: 30 mins
Preparation Time: 5 mins
Cooking Time: 25 mins
Course: Desserts
Calories:
Servings: 2 people
Cuisine: Indian

Ingredients for Besan Milk Cake:
Besan (Gram flour): 1/2 cup
Full-cream milk: 1/2 liter
Sugar: 1/2 cup
Desi Ghee: 1/4 cup
Cardamom powder: 1/2 teaspoon
Lemon juice or alum water: 1 teaspoon
Chopped pistachios and almonds: For garnishing

Method for making Besan Milk Cake:

First, heat 1/4 cup of desi ghee in a pan, add the besan, and roast it over a low flame while stirring continuously.

Once the besan turns light golden and releases an aroma, turn off the heat. Be careful not to let the besan burn, as this can spoil the taste.

Meanwhile, pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom. Cook the milk until it reduces to about half its original volume and becomes thick and creamy.

Now, add the roasted besan to the thickened milk and mix well, stirring continuously. Ensure no lumps form in the mixture and continue cooking on a low flame.

Gradually add the remaining ghee while stirring constantly. When the mixture starts leaving the sides of the pan, add the sugar. The mixture will become slightly thinner after adding the sugar, but do not worry; just keep cooking it continuously. Now, add the lemon juice and mix gently. This is the step that gives the milk cake its signature grainy, shop-style texture.

Next, add the cardamom powder and cook for another 2–3 minutes. Once the mixture thickens and begins to leave the sides of the pan, transfer it to a greased plate or tray; then, sprinkle chopped dry fruits on top and press them down lightly.

Allow the milk cake to set for 5–6 hours or overnight, and once completely cooled, cut it into your desired shapes. This milk cake stays fresh for 5–6 days when stored in an airtight container.

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