This month we are recognising our amazing women artisans from India.
And what better way to celebrate Indian culture than with a sweet treat! Our gorgeous customer Harkeet shares her mothers recipe for delicious Indian Chickpea Fudge.
- 250g ghee
- 500g (3⅓ cups) chickpea (besan) flour
- 400ml sweetened condensed milk
Chilling time 4 hours. You will need a 20 cm x 15 cm baking tray for this recipe.
Place ghee in a wok over low heat. Add chickpea flour and cook, stirring, for 25 minutes; the flour should smell very toasted. Remove from heat.
Add condensed milk to chickpea flour mixture in wok and stir to combine. Spoon mixture into a greased 20 cm x 15 cm baking tray and smooth top. Refrigerate for 4 hours or until set.
Cut besan ki burfi into squares and serve.