3 cups chickpea flour (besan)
1 ½ cups ghee or vegetable shortening
2 ¼ cups sugar
1 teaspoon ground cardamom
½ cup raw cashews (or substitute with your nut of choice)
pinch saffron threads
Chickpea fudge (besan burfi) is a popular sweet in Nepal and India, and because it is so well loved in different countries, there are various recipes. Some include cheese in the mix, while others find ways around using the besan (chickpea flour) altogether.
Our Besan Burfi recipe is very simple and easy to make, using chickpea flour, ghee, palm sugar and cardamom. We add the sugar to the ghee as it’s cooling down, creating sweet, crystalized bits that are a delightful surprise as you bite into the soft, fudgy texture.
This tasty treat is chilled before serving, making it a perfect warm weather dessert. And if you’re looking for a little mixed cuisine (and a bit of sweet heaven), we highly recommend coupling besan burfi with Firni (Pakistani Rice Pudding).
Making besan burfi
In a large skillet, heat the ghee or shortening over medium-high. Stir the chickpea flour (besan) into the hot ghee and reduce your heat to medium-low. Stir-fry the besan, whisking continuously until the mixture thickens and the ghee begins to separate from the flour.
Transfer into a heatproof bowl and set aside.
In a separate bowl, whisk together the palm sugar and cardamom to thoroughly combine them. Use your fingers to crush a pinch of saffron threads over the bowl and then whisk to mix the saffron in.
Add the sugar mix into your cooling besan and then stir to combine. Transfer the batter into a lightly greased or parchment lined tray with a lid.
Garnish the top with cashews (or your nut of choice). Cover and cool in the refrigerator for 1 hour. Cut the cooled besan burfi into finger food sized squares.
Serve your Napalese fudge cold or at room temperature.
Note: make this dish vegan by using vegetable shortening (or for a healthier option, apple sauce) instead of ghee.