Besan Ki Chakki

Intro

I've been to India twice now and it is a spectacular place; so vibrant and affects all your senses: noise, colour, smells, business - just so much of everything. It is exhilarating. While in New Delhi I discovered Indian sweets and - omg - what a range! Sweets is a bit of a misnomer becauswe they are not actually that sweet at all. This is one I have managed to recreate at home. 

Ingredients

• 2.5 cups sugar
• 1.75 cups water
• 2.75 cups ghee
• 4 cups chickpea flour 
• 2 cups non fat dry milk powder
• 1.25 teaspoons cardomom
• 1/4 teaspoon nutmeg
• 1/2 teaspoon crushed saffron
• 2 tablespons sliced almonds
• 2 tablespoons sliced pistachios

Boil the sugar and water in a large saucepan over medium heat until the sugar dissolves. Raise the heat and boil about 8-10 minutes more. Remove from heat and set aside to cool.

Melt the ghee in a large heavy bottomed saucepan. Add the chickpea flour and sirring constantly, cook over medium heat for 5 minutes. Turn the heat down to low and stirring constantly cook for another 10-12 minutes or until the flour turns light brown. Turn off the heat and add the milk powder and spices. Using a whisk mix well.

Pour the sugar syrup slowly into the cooked mixture. Stir constantly until the mixture absorbs the liquid. Press into a greased pan, sprinkle nuts over the top. Place a sheet of paper towel over the top and press own gently absorbing excess oil.

Cool in fridge and cut into small squares.