Besan Doodh Recipe (Besan Milk)
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Besan Doodh is a traditional North Indian warm milk drink made with roasted besan (gram flour), milk, ghee, and gentle spices. It is also called Sheera in Punjabi homes. This comforting beverage is commonly prepared in North India, especially in the Punjab region, during the winter. Make it in under 10 minutes of active work time using my easy recipe.
Table of Contents
Quick Look: Besan Doodh
Prep Time: 2 minutes + 30 minutes of soaking time
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2
Dietary Info: Vegetarian, gluten-free
Flavor/Texture: Warm, creamy, and comforting with roasted besan, milk, and aromatic spices creating a rich, smooth drink that is both nourishing and satisfying.
It’s our first winter in Bentonville, and I must say I am very pleased with it. The temperature drops sharply on some days, but most days are sunny and moderately cold, unlike the severe winters I have seen when I visited my sisters in New Jersey or Toronto.
It is the perfect weather to sip on my childhood favorites such as saffron milk, badam milk, or this besan doodh.
The roasted besan gives this drink its signature aroma. It tastes like a besan laddoo but in liquid form. It is mildly sweet and has a nice crunch from the crushed almonds.
Besan Milk is commonly served at bedtime or as a midday drink during winter in North India. Instead of our evening tea, I am making this drink on repeat these days. You must try it too!
Ingredients
- Ghee carries the flavors and helps toast the flour properly. Butter can work as a substitute.
- Besan – The star ingredient in this recipe. Use fine besan, not coarse. It roasts more evenly and dissolves smoothly.
- Milk – For the best taste, I like to use whole milk (full-fat milk) as it makes teh drink creamier. 2% works perfectly fine too.
- Spices – You will need cardamom powder, turmeric powder, black pepper powder, and saffron.
- Sugar – I like to use granulated sugar to sweeten this drink, but you can also use powdered jaggery or another sweetener of your choice.
- Nuts – Almonds are added to give this besan milk a nice crunch.
- Garnish (optional) – I like to garnish besan milk with dried rose petals but it is totally optional.
How To Make Besan Milk
- Soak saffron strands in milk for 30 minutes.
- Crush the almonds in a mortar and pestle.
- Gather the remaining ingredients.
1. Roast the Besan: Heat 1 teaspoon of ghee in a heavy saucepan on low heat. Add 2 tablespoons of besan and roast, stirring constantly, until aromatic and lightly golden (3–4 minutes). Don’t let it brown. This step is crucial as proper roasting makes besan eliminate any raw aftertaste.
Low heat is key while roasting. Do not under-roast; otherwise, the besan will taste raw, and do not over-roast; otherwise, it will taste bitter.
2. Roast the almonds: Add 1 tablespoon of finely crushed almonds and roast for 2 minutes.
3. Add milk slowly: Add ½ cup of milk (of the 2 cups total) to the pan and whisk until smooth. Add the remaining milk and mix well.
Don’t add all the milk at once, as it may cause the besan to form lumps.
4. Flavor & Simmer: Add ¼ teaspoon cardamom powder, ⅛ teaspoon turmeric powder, ⅛ tsp black pepper powder, ⅛ teaspoon ground ginger, and 10-12 strands of saffron soaked in 1 tablespoon milk and mix well. Cook on low heat for 2-3 minutes, stirring, until the mixture thickens slightly and turns silky.
5. Sweeten: Add 2 tablespoons of granulated sugar and cook for 1–2 minutes more until sugar dissolves.
6. Finish: Garnish with dried rose petals. Serve warm.
Variations
Use vegan milk, such as almond, soy, or cashew milk, to make a vegan version of this drink.
Replace granulated white sugar with powdered jaggery, cane sugar, or any other sweetener of your choice.
Storage Suggestions
Leftover besan doodh can be stored in the refrigerator for 2-3 days. Reheat in a pan or in the microwave until hot, then serve.
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Besan Doodh Recipe (Besan Milk)
Ingredients
- 1 teaspoon ghee
- 2 tablespoons besan (gram flour)
- 1 tablespoons finely crushed almonds
- 2 cups whole milk
- ¼ teaspoon cardamom powder
- ⅛ teaspoon turmeric powder
- ⅛ teaspoon black pepper powder
- ⅛ teaspoon ginger powder
- 10-12 saffron strands (soaked in 1 tablespoon milk)
- 2 tablespoons sugar
Instructions
- Roast the Besan: Heat ghee in a heavy saucepan on low heat. Add besan and roast, stirring constantly, until aromatic and lightly golden (3–4 minutes). Don’t let it brown.
- Roast the almonds: Add almonds and roast for 2 minutes.
- Add milk slowly: Add milk to the pan and whisk until smooth. Add the remaining milk and mix well.
- Flavor & Simmer: Add cardamom powder, turmeric powder, black pepper powder, ground ginger, and saffron soaked in milk and mix well. Cook on low heat for 2-3 minutes, stirring, until the mixture thickens slightly and turns silky.
- Sweeten: Add sugar and cook for 1–2 minutes more until sugar dissolves.
- Finish: Garnish with dried rose petals. Serve warm.
Interesting recipe..will try it
Do try and let us know how you liked it Tina
This is so comforting. You must definitely try!