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 left out at room temperature they are melty and delicious. Can also be eaten cold, right from the fridge.
makes ~12 pieces
- Grease a 9x13 sheet pan & line with parchment paper.
- If topping with chocolate, set up a small stockpot filled with water & set a steel bowl on top (or use a double boiler). Mix the chocolate & the heavy cream until melted, stirring frequently. Keep warm during next steps. The chocolate & mithai need to be warm.
- In a large sauté pan or kadhai* heat up the ghee.
- Add besan, sugar, cardamom, salt & cook at medium low heat, constantly** stirring & toasting until golden brown. The mixture will put out a nutty aroma (~20-40 minutes).
- Remove from heat & immediately spread onto pan with an offset spatula*** until smooth.
- If topping with chocolate, spread warm chocolate over mixture then sprinkle with pumpkin & sesame seeds. Put in the fridge for 1 hr to let it set.
- To cut, let sit out at room temperature for ~1 hr. Clean the knife with each cut to keep the edges nice & 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.