February 26, 2011


• 3 cups gram/chickpea flour (besan)
• 400 gm Sweetened condensed milk (1 can)
• 2 tbsp milk
• 1 cup ghee or butter
• Dry fruits for garnishing

Combine milk and besan in a thali and keep it for half an hour.
Heat ghee in a pan and roast besan on low flame for 12 minutes.
Add the condensed milk and cook for 15 minutes, stir constantly until the mixture thickens.
Remove the mixture from fire and place in a greased plate and garnish it with dry fruits.
Cut into desired shapes when cool.

this was absurdly delicious. two sticks of butter. the consistency is difficult to describe but is very like fudge. creamy? melty? it tastes nothing like chickpeas and is not overly sweet. highly recommended. our house ate 3/4 of a pan full in twelve hours.


One comment

  1. […] with the coconut milk or yogurt, the chickpea flour takes on the same smooth consistency it does in mohanthal or besan […]

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