By Aditi Saraswat
December 21, 2025
This cosy white hot chocolate gets a stunning desi twist with roasted besan. Nutty, creamy, and lightly sweet, it tastes comforting, not floury at all, making it a winter evening treat you’ll go for again and again.
1 tbsp besan (gram flour) 1 cup full-fat milk 2 tbsp white chocolate (chopped or chips) 1 tsp sugar or honey (adjust to taste) ¼ tsp vanilla essence 1 pinch cardamom powder 1 tsp fresh cream (optional, for extra richness)
Dry roast the besan on a low flame until it turns fragrant and lightly golden. Remove from the flame once it starts giving a nutty aroma.
In a saucepan, heat milk on a low flame. Add the roasted besan gradually, whisking constantly to achieve a smooth, lump-free base.
Simmer gently for about 2–3 minutes, while stirring. The milk will get a thick consistency as the besan mixes, creating a creamy, velvety texture.
Add some chopped white chocolate to this and stir until it is fully dissolved. Keep the flame low so the chocolate mixes smoothly without breaking or sticking.
Add sugar or honey, vanilla essence, cardamom powder, and cream if using. Mix everything well and simmer for about 2-3 minutes, allowing the flavours to meld.
Pour the hot besan white chocolate into a mug and serve immediately, garnished with white chocolate shavings or some crushed nuts for a cosy sip.