Chick-pea-flour fudge

•1.5 cup butter

•3 cups chick-pea flour (besan)

•2 cups milk

•1.5 cup sugar

•¼ cup chopped cashew nuts

•2 tbsp grated coconut

•2 tbsp cinnamon

•¼ cup chopped pistachio

Melt the butter in a pan. Stir besan into the pan and cook for 15 minutes (need to

stir constantly). Add coconut and nuts and cook for another 5 minutes.

In a saucepan, boil the milk and sugar to make syrup. Stir constantly for 15

minutes.

Add the syrup into besan and cook for a few more minutes or until the mixture

thickens.

Pour the mixture in a 8x8 square pan and let it cool. Top with pistachio and cover

the pan with a foil. Place the pan in the refrigerator for a few hours until it is firm.

Cut the fudge into pieces