55 Min
GF
Besan Mithai
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.
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.
Cook Time
55 Minutes
Serves
12
Directions
Step 1
Grease a 9 by 13-inch sheet pan and line with parchment paper.
Step 2
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 during next steps. The chocolate and mithai both need to be warm.
Step 3
In a large sauté pan or kadhai, heat the ghee.
Step 4
Add besan, sugar, cardamom, and salt and cook at medium low heat, constantly stirring and toasting until golden brown. 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. The mixture will put out a nutty aroma, 20 to 40 minutes.
Step 5
Remove from heat and immediately spread onto pan with an offset spatula until smooth.
Step 6
If topping with chocolate, spread warm chocolate over mixture then sprinkle with pumpkin and sesame seeds. Put in the fridge for 1 hour to let it set.
Step 7
To cut, let the mithai sit out at room temperature for 1 hour. Clean the knife with each cut to keep the edges nice and even.
Notes & Variations
- A Kadhai is thick, circular, deep pot that is used in Indian cooking. Often for the simmering of stews.
- An offset spatula is a solid, long, and slender spatula typically used for icing cakes.
- 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 a dessert.
Ingredients
1 3/4 cups ghee
4 cups besan (gram flour)
2 cups cane sugar
1/2 tablespoon ground cardamom
Small pinch of sea salt
1/4 cup pumpkin seeds
1/4 cup sesame seeds
Chocolate Besan Mithai (optional) to top with chocolate…
1 cup chocolate chunks
1/2 cup + 2 tablespoons heavy cream
Step 1
Grease a 9 by 13-inch sheet pan and line with parchment paper.
Step 2
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 during next steps. The chocolate and mithai both need to be warm.
Step 3
In a large sauté pan or kadhai, heat the ghee.
Step 4
Add besan, sugar, cardamom, and salt and cook at medium low heat, constantly stirring and toasting until golden brown. 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. The mixture will put out a nutty aroma, 20 to 40 minutes.
Step 5
Remove from heat and immediately spread onto pan with an offset spatula until smooth.
Step 6
If topping with chocolate, spread warm chocolate over mixture then sprinkle with pumpkin and sesame seeds. Put in the fridge for 1 hour to let it set.
Step 7
To cut, let the mithai sit out at room temperature for 1 hour. Clean the knife with each cut to keep the edges nice and even.
1 3/4 cups ghee
4 cups besan (gram flour)
2 cups cane sugar
1/2 tablespoon ground cardamom
Small pinch of sea salt
1/4 cup pumpkin seeds
1/4 cup sesame seeds
Chocolate Besan Mithai (optional) to top with chocolate…
1 cup chocolate chunks
1/2 cup + 2 tablespoons heavy cream
Notes & Variations
- A Kadhai is thick, circular, deep pot that is used in Indian cooking. Often for the simmering of stews.
- An offset spatula is a solid, long, and slender spatula typically used for icing cakes.
- 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 a dessert.
Tags:
55 Min
GF
Stock Your Pantry
Tags:
55 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$10
Ghee Pot
$40
Nut & Seed Masala Dabba
$250
Chickpea Craze!
In our kitchen, there is no wrong way to cook chickpeas. They are delicious, high in protein and packed with nutrients.
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