This is the most popular flour-based confection in North India, where several versions are sold in sweet shops. You could use any type of solid or liquid sweetener, bearing in mind that each varies in sweetening power and that adjustments in cooking time will be necessary. This version, served at the home of the late Prime Minister, Indira Gandhi, is one of my favorites.
Cooking and preparation time (after assembling ingredients): about 20 minutes
Ingredients
• Ghee or unsalted butter - ¾ cup (180 ml)
• Sifted chickpea flour (Sifted before measuring) - 2 cups (205 g)
• Grated dried coconut - 2 tablespoons (30 ml)
• Chopped pecans or walnuts - 2 tablespoons (30 ml)
• Freshly ground nutmeg - ¼ teaspoon (1 ml)
• Brown sugar or maple sugar, packed - ¾ cup (110 g)
Preparation
1. Melt the ghee or butter in a heavy-bottomed frying pan over moderately low heat. Add the chickpea flour, coconut, nuts and nutmeg and cook, stirring constantly with a wooden spoon, for about 5 minutes. Add the sweetener and continue to cook for 10-15 minutes or until the mixture is thick and deep golden brown.
2. Scrape it onto a marble surface or countertop, and, while hot, spread it into an even slab with a buttered spatula. When cool enough to handle, roll into 24 balls, or cool until set and cut into squares.
Makes
2 dozen balls
By Yamuna Devi Dasi
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