
- ▢ 1 cup ghee / clarified butter
- ▢ 2 cup besan / gram flour
- ▢ 1 cup milk powder (unsweetened)
- ▢ ¼ tsp cardamom powder
- ▢ 1½ cup sugar
- ▢ 1 cup water
- ▢ 2 tbsp pistachios (chopped)
- ▢ 2 tbsp almond / badam (chopped)
- firstly, in a large kadai heat 1 cup ghee and add 2 cup besan.
- roast on low flame until the besan turns aromatic.
- after 10 minutes, the besan will start to release ghee.
- now add 1 cup milk powder, ¼ tsp cardamom powder and mix well. do not overcook. keep aside.
- in a large kadai take 1½ cup sugar and 1 cup water.
- stir and dissolve the sugar and boil for 5 minutes.
- boil until the sugar syrup turns to 1 string consistency.
- add in prepared besan milk powder mixture and stir continuously keeping the flame on low.
- cook until the mixture holds together and turns to smooth consistency.
- transfer the mixture to a tray lined with butter paper.
- tap twice and top with 2 tbsp pistachios, 2 tbsp almond.
- rest for 30 minutes or until it sets completely.
- now cut with a sharp knife to the size of your choice.
- finally, enjoy super tasty besan milk cake or store in an airtight container for a week in the refrigerator.