Chickpeas flour dessert


  • 1 cup, Chickpea Flour (find in Indian grocery stores)
  • 2 cups, Sugar
  • 1 cup, Heavy Cream
  • 1 cup, clarified butter (ghee)
  • 1 cup, shredded coconut (fresh or frozen)
  • Few shreds of saffron
  • 1/5 cup shredded almond

  • Method:

Roast the flour in a wok^ in medium heat until you get the aroma but be sure that the flour doesn't turn color. Transfer the flour to a plate and set aside

In the same wok^, add the ghee, almonds and coconut. Mix in the sugar, cream and flour. Stir well until the mix starts to bubble. Lower heat and continue stirring until the mix gets to the consistency of a cake mix.

Prepare a greased plate/pan about 8" wide. Transfer the flour mix, shake the plate until the mix spreads evenly. Sprinkle the saffron on the top. Let it cool for a few minutes. Place the plate in the refrigerator for a couple hours. Then remove, cut into squares and put the plate back into the refrigerator for another about 8 hours before serving.

^ Please contact me for any of these ingredients or utensils.

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