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
- Grease a 9x13 sheet pan and line with parchment paper.
- 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.
- In a large sauté pan or kadhai* heat up the ghee.
- 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).
- Remove from heat and immediately spread onto pan with an offset spatula*** until smooth.
- If topping with chocolate, spread chocolate over mixture.
- Sprinkle with pumpkin and 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 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.