By Aditi
January 31, 2026
Besan milk cake is a classic North Indian sweet with a nutty roasted gram flour fragrance. It uses milk to make coarse layers, caramel notes, and a richness that feels festive in every bite.
1 cup besan (gram flour) 1 litre full-fat milk ¾ cup sugar ½ cup ghee ¼ tsp cardamom powder 2 tbsp chopped nuts (almonds, pistachios) 1 tbsp lemon juice or vinegar (for curdling milk)
In a heavy pan, heat milk, add lemon juice to it and stir until it curdles. Strain the whey and keep the chenna a bit crumbly.
In another pan, melt ghee and add the roasted besan on low heat until it turns aromatic, nutty, and light golden in colour.
Add sugar to the roasted besan, stir it continuously until it melts and makes a glossy, slightly caramelised mixture.
Mix the prepared chenna and cardamom powder into this mixture, and cook slowly until it thickens and begins to leave the sides of the pan.
Transfer this mixture to a greased tray, press it evenly, and smooth the top for that classic milk cake finish.
Sprinkle the chopped nuts and let them set completely. Cut into square shapes once it has cooled down and serve.