Bessan Barfi.
It is important to use a non stick or heavy based frying pan when making this chickpea flour fudge because bessan flour burns easily.
Ingredients.
350g / 12oz of unsalted butter.
275g / 10oz of bessan / chickpea flour, sifted.
300ml / 1/2 a pint of water.
350g / 12oz of sugar.
A pinch of salt.
10 small green cardamoms, shelled and the seeds ground.
30g / 1 1/4 ounces of unsalted mixed nuts. (almonds, pistachio and cashew for example.)
Method.
1. Grease a 20 x 25 cm / 8 x 10 inch baking dish.
2. Using a non stick or heavy based pan, melt the butter and fry the bessan flour for 5 to 6 minutes, stirring constantly, until lightly browned, remove from the heat.
3. Prepare a thick sugar syrup by placing the water in a pan with the sugar, heat until the sugar dissolves, then bring to the boil for 5 minutes until the syrup is light golden and has thickened. If a small spoonful is taken out and cooled slightly it should form a single strand between your finger and thumb. If the syrup becomes too thick, add a little water.
4. Add the fried bessan flour to the syrup and cook on a low heat for 10 to 15 minutes, stirring constantly,until the mixture comes away from the sides of the pan and forms a ball.
5. Remove from the heat, stir in the salt, ground cardamom and nuts, pour into the greased dish and smooth the surface with a wet spatula.
6. Cool and cut into cubes or diamond shapes.
