Milk cake recipe
1 cup besan
1/2 cup ghee
3/4 cup powdered milk
1 cup sugar
1/2 cup water
2 teaspoons cardamom powder (optional)
Saffron in quantity
Cashews as needed
Heat ghee in a pan, reduce the gas, mix the besan little by little in the pan. Stir in a way until the raw smell is gone.
Turn off the gas and mix all the powdered milk well little by little.
Now make a thin single wire vein by putting water in a pot with sugar and water.
The hot veins should be poured into the besan mixture little by little and mixed well so that there are no lumps.
- In the container in which I will keep the mixture, brush the ghee well, pour the hot mixture over it and keep it set for one hour with cashew nuts and saffron at room temperature.
- Ready Bason Milk Cake when it is cold and cut into the shape of your choice.
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