Besan Mithai

A melt in your mouth chickpea fudge pronounced bay-sin mit-tai. Besan is a type of gram flour made from ground chickpeas & mithai is a general name for asian sweets. We like to store these in the fridge but when you leave them out at room temperature they are melty and delicious (& messy). Can also be eaten cold, right from the fridge. 

makes ~12 pieces


1 ¾ cups ghee

4 cups besan (gram flour) 

2 cups sugar

½ Tbsp cardamom, ground 

Small pinch salt

¼ cup pumpkin seeds

¼ cup sesame seeds

Chocolate Besan Mithai (optional) to top with chocolate…

1 cup chocolate chunks

½ cup + 2 Tbsp heavy cream  


  1. Grease a 9x13 sheet pan and line with parchment paper.
  2. If topping with chocolate, set up a small stockpot filled with water and set a steel bowl on top (or use a double boiler). Mix the chocolate and the heavy cream until melted, stirring frequently. Keep warm. You will want to spread this onto your besan while still warm. 
  3. In a large sauté pan or kadhai* heat up the ghee. 
  4. Add besan, sugar, cardamom, salt and cook at medium low heat, constantly** stirring and toasting until golden brown. The mixture will put out a nutty aroma (~20 minutes).  
  5. Remove from heat and immediately spread onto pan with an offset spatula*** until smooth.  
  6. If topping with chocolate, spread chocolate over mixture. 
  7. Sprinkle with pumpkin and sesame seeds.
  8. Put in the fridge for 1 hr to let it set.
  9. To cut, let sit out at room temperature for ~1 hr. Clean the knife with each cut to keep the edges nice and even. 


    *a thick, circular, deep pot that is used in Indian cooking. Often used for the simmering of stews. 

    **do not leave the pan unattended on the stove even for a minute with the heat on – the mixture will burn. If you must walk away, turn the heat off.

    ***a solid, long, and slender spatula typically used for icing cakes. If you do not have this, recommend using your typical baking spatula. 

    ideas / variations

    • Instead of sesame seeds and pumpkin seeds try roasted hazelnuts, almonds, or pecans. 
    • Serve with kulfi or cut into bite sized pieces and serve as an accompaniment to any dessert.