Indian · Dessert
Chickpea Flour Fudge
A lightened take on besan barfi that roasts chickpea flour in a fraction of the usual ghee, sweetens it with allulose instead of sugar, and folds in cocoa for both colour and a fibre boost, finished with a scatter of pistachio and cardamom for the classic Indian confectionery perfume without the usual calorie load.
$1
10 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
190Calories
7.5gProtein
9.9gFat
28.1gCarbs
3.8gSugar
4.2gFiber
217mgSodium
16mgChol
4.4gSat Fat
320mgPotassium
39mgCalcium
1.8mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
10gAllulose
0gAlcohol
Goes well with
Belgian Tripel
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Weigh the sieved chickpea flour and set aside in a bowl.
2
Melt the ghee in a heavy pan over low heat, then tip in the chickpea flour and roast, stirring constantly, for 6-7 minutes until it turns a shade darker and smells nutty.
3
Whisk the skim milk with the allulose and cocoa powder in a small bowl until the cocoa dissolves, then pour into the roasted flour.
4
Stir briskly to beat out lumps and keep cooking on low heat for 4-5 minutes until the mixture pulls away from the sides of the pan and turns glossy.
5
Stir in the ground cardamom and salt, then remove from heat.
6
Press the fudge into a small 10x10cm tin lined with parchment, smoothing the top with the back of a spoon.
7
Scatter the chopped pistachio over the surface and press gently so it sticks.
8
Chill for 20 minutes until firm, then lift out and cut into 2 equal pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.8 oz50g sieved chickpea gram flour
- 0.4 oz12g melted ghee
- 1.1 oz30g skim milk
- 0.7 oz20g allulose
- 0.2 oz5g sieved cocoa powder
- 0 oz1g ground cardamom
- 0.3 oz8g chopped pistachio
- 0 oz1g salt
