Besan Milk Cake Recipe | Instant Mithai Recipe - No Sugar Syrup & No Milkmaid | Easy Indian Sweet

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil provides a dairy-free option while maintaining richness.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and cost-effective.

almonds

🥗Healthier: walnuts

💰Cheaper: cashews

Walnuts offer healthy fats and are often cheaper.

In a large kadai, heat 1 cup ghee and add 2 cups besan.

Roast on low flame until the besan turns aromatic, about 10 minutes.

The besan will start to release ghee.

Add 1 cup milk powder and ¼ tsp cardamom powder, mixing well. Do not overcook; keep aside.

In another kadai, take 1½ cups sugar and 1 cup water.

Stir and dissolve the sugar, then boil for 5 minutes until it reaches 1 string consistency.

Add the prepared besan milk powder mixture and stir continuously on low flame.

Cook until the mixture holds together and turns smooth.

Transfer the mixture to a tray lined with butter paper.

Tap twice and top with 2 tbsp pistachios and 2 tbsp almonds.

Let it rest for 30 minutes or until it sets completely.

Cut with a sharp knife to the size of your choice.

Enjoy the besan milk cake or store in an airtight container for a week in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens