Chickpea fudge (besan ki burfi)

Chickpea flour, also known as besan flour, is a staple ingredient in Indian cooking. It is found in everything from batter, to sweets and even in many homemade beauty products. This chickpea fudge showcases the earthy flavour of besan flour mixed with ghee and condensed milk.

Credit: Brett Stevens

• makes

  32

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 250 g ghee
• 500 g (3⅓ cups) chickpea (besan) flour
• 400 ml sweetened condensed milk

Chilling time 4 hours

You will need a 20 cm x 15 cm baking tray for this recipe.

Instructions

Place ghee in a wok over low heat. Add chickpea flour and cook, stirring, for 25 minutes; the flour should smell very toasted. Remove from heat.

Add condensed milk to chickpea flour mixture in wok and stir to combine. Spoon mixture into a greased 20 cm x 15 cm baking tray and smooth top. Refrigerate for 4 hours or until set. Cut besan ki burfi into squares and serve.

Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.

As seen in Feast magazine, September 2014, Issue 35.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.