Step-by-Step Instructions

1. 1.Melt Ghee

   Melt 1 tablespoon of ghee in a pan over low-medium heat.

2. 2.Roast Chickpea Flour

   Add 1/4 cup of besan (chickpea flour) to the melted ghee. Roast continuously on low heat for 3-4 minutes, stirring constantly, until it turns a light golden brown and releases a rich, nutty aroma.

3. 3.Add More Ghee (Optional)

   If the mixture appears too dry, add another tablespoon of ghee (for a total of 2 tablespoons). Continue roasting until the besan is well-roasted and fragrant.

4. 4.Incorporate Milk

   Slowly pour in 2 cups of milk while continuously whisking to ensure no lumps form. Continue whisking until the mixture is smooth.

5. 5.Add Remaining Milk

   Add the remaining 2 cups of milk, continuing to stir until fully combined.

6. 6.Add Spices and Saffron

   Stir in 1/2 teaspoon each of turmeric powder, black pepper powder, dry ginger powder, and cardamom powder. Add a few strands of kesar (saffron).

7. 7.Mix Spices and Bring to Boil

   Mix the spices and saffron well for a few seconds until they are fully incorporated into the milk mixture. Bring the mixture to a gentle boil, observing the color change from the saffron.

8. 8.Add Almonds and Simmer

   Add 6-8 sliced or crushed almonds to the milk. Lower the heat to low and let it simmer for 3-4 minutes, stirring occasionally, until the milk thickens slightly.

9. 9.Sweeten the Drink

   Turn off the heat and stir in 1 tablespoon of jaggery powder (or sugar, to taste) until it is completely dissolved.

10. 10.Serve Hot

    Pour the Besan Dhoodh into mugs. Garnish with extra almonds, pistachios, or saffron strands. Serve hot as a bedtime drink or a midday beverage during winter.