Preparation and cooking time: 30 min
Preparation and cooking time: 30 min
1 3/4 cups (400 g) butter
3 cups (300 g) sifted chickpea flour
1 cup (250 ml) milk
1 cup (250 ml) water
1 1/4 cups (250 g) sugar
1/4 cup (35 g) cashew nuts, chopped coarse
2 tablespoon grated coconut
3 cups (300 g) sifted chickpea flour
1 cup (250 ml) milk
1 cup (250 ml) water
1 1/4 cups (250 g) sugar
1/4 cup (35 g) cashew nuts, chopped coarse
2 tablespoon grated coconut
Melt the butter in a medium-sized saucepan. Stir the chick-pea flour into the butter and stir-fry it gently over low heat, taking care not to burn it. After about 15 minutes, when the flour is lightly browned, remove the pan from the heat.
In another saucepan, make the syrup by boiling together the milk, water, and sugar, until a drop of syrup makes one strand between your thumb and forefinger. Stir the nuts and coconut into the syrup, and pour the syrup into the chick-pea flour. Cook and stir gently over very low heat until the mixture thickens and becomes less sticky.
After it cools enough to handle, form it into a square cake on a plate. When it becomes firm, cut it into pieces. Top each piece with half a cashew nut or some chopped pistachio nuts.
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