This vegan chickpea fudge showcases the earthy nutty flavour of besan flour; the barfi has an almost peanut butter taste. Gram flour is sautéed on a low heat combined with sugar syrup to make this mouth watering treat. The trick is to ensure the flour is fully cooked until it turns a golden colour and imparts a lovely nutty aroma.
200g gram flour
100ml coconut oil
14 blanched almonds
Line an 8inch x 5inch (12x21cm) loaf tin.
In a heavy bottomed saucepan heat the oil until medium hot. Take of the heat and tip in the gram flour and mix until the flour is fully coated with the oil.
Place the pan on a low to medium heat; stir the mixture for about 25 minutes. Keep moving the mixture otherwise it will catch and burn. The flour will go through several stages once the oil begins to ooze out of the mixture and turn a golden colour, remove from the heat and set aside.
In another saucepan boil the sugar and water for 8 minutes.
Gradually add the syrup to the besan mixture – mix well until lump free. Pour the mixture into the greased tin, spread out and stud the blanched almonds on top. Leave to set for 40 minutes.
Once cool cut into squares and serve. Can be stored in an airtight container for up to two weeks.
Recipe supplied by The Spices Sisters from Curry On Cooking. Don’t forget to like them on Facebook 'Curry On Cooking'. You can purchase their currylicious kits from www.curryoncooking.com.