BM# 98: Week 4, Day 1
Theme : Cooking for Two
Spring is here and there is a definite improvement in the weather. We are not ready to shed our jackets anytime soon, but its so much better already. And there is so much to look forward to – greenery, cherry blossoms, lighter jackets, sandals, walks outside….that feeling itself is heart warming. My son is not a fan of summer. He associates summer with bugs and the tiny flies that roam over your head and go right into your eyes if you are not wearing bug repellent. Its too hot for him but the biggest disappointment for him is that there is no snow in summer! Let’s wait and see how his view changes some years from now :-).
Anyway, coming to this recipe here. Its a traditional winter recipe from Punjab. Its supposed to be a good cure for cold and cough. I had bookmarked it when I saw it in Suma’s blog Veggie Platter two weeks back. Even though the winter is on its way out, its still cold here and a hot cup of delicious flavored milk is still very much enjoyable. A pinch of cardamom adds so much of flavor, so does the almonds. If you prefer, you can reduce the besan flour a bit and add more crushed almonds to increase the flavor of almonds. I liked the original recipe as such and I didn’t make any changes.
Read on for the recipe.
- 1/2 teaspoon ghee, optional
- 2 tablespoons besan (chickpea flour)
- 2 cups milk
- 2 tablespoon sugar
- 2 tablespoon chopped or crushed almonds
- a pinch of ground cardamom
- a pinch of saffron
- Heat ghee in a nonstick pan. Add the besan flour and saute for a minute or two until it starts releasing a nutty aroma and starts turning slightly darker in color.
- Add about half cup of milk and mix with a spatula. You are looking for a lump free smooth mixture. Add 1/4 cup more milk, if needed to get the smooth consistency.
- Once you get a lump free and smooth roux like mix, add the rest of the milk, chopped nuts, cardamom, saffron and sugar. Let it come to a boil and reduce it to a simmer.
- Cook for a further 6-8 minutes or until the milk has thickened a little bit and the besan flour is cooked through. Take off the heat and serve in a cup.
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9 thoughts on “Besan Doodh – Chickpea flour milk”
Glass of hot besan doodh is sucha comfort ful and rich in flaovurs delight in winters. We make it whn it is very cold or any one suffers from cold and cough.
I love milk based dish and these looks so yummy. Love your cups and plates. From where did you buy them?
I am yet to try this one, looks like a delicious drink and apt for the season.
Same pinch Rajani regarding the weather adn regarding the bookmark from suma’s space :) Lovely clicks.
I can hear you…. It’s still cold and raining here in Calif so I don’t want to comment about the other side. This drink sounds warm and comforting and of course delicious. Will definitely try it out.
Wow never heard about this dish Rajini. I will definitely try this if we have cold and coughs. Thanks for the recipe.
I am not a doodh person but love anything with besan ! This must be tasting so delicious , with all the rich ingredients . I can almost feel the taste of it – like a besan halwa – a little diluted , but definitely very very delicious !
I am tempted to try this now. I remember Suma’s post and even then I wanted to make it immediately. But never got around. The doodh looks so rich and creamy and perfect for chilly weather.
I have tried this a couple of times and totally love the earthy flavors of this drink… Beautiful clicks, love the props used…