‘silence after the storm‘…the last days of high decibel sound, screaming and racing down the road to pop cookies are finally over. Even the intermittent gust of rain didn’t dampen the holiday spirit of my kids and husband, for whom my garage was the makeshift center for popping cookies. And no, I am not going to criticize the contamination of the land, the noise, the water and the air that remained after the festival of lights was over. When I am not able to influence anyone in my house even after 16 years of marriage, against indulging in sugary sweets, oily flavors, and buying exorbitantly priced crackers (which might actually get me a dedicated server for god knows how many years) then who? Should I complain…?to each his own’.

Anyway, I tried my hands at making a healthy version of a popular traditional Indian fudge. It is often done during festivals and is very common in India, especially Rajasthan, it is called Mohantal. done With chickpea flour, the ratio of ingredients in this traditional and delicious treat will trip up your diet. With a cup of chickpea flour, sugar and clarified butter, I was never interested in trying it at home, but I have eaten it many times at my grandmothers’ house. And believe me, you can’t stop with just one piece of traditional manufacturing. mohantal.

I tried to cut down on the clarified butter a lot and replaced the palm sugar with white sugar. The resulting fudge is no less than traditional, and the best part is that I was able to enjoy it guilt-free. The palm sugar gave the fudge a distinctive raw and fruity flavor.

Preparation time:

20 minutes

Time to cook:

30 minutes

It serves:

4 people

Ingredients:

11/2 cup chickpea flour

1 cup palm sugar

2 tbsp. Clarified butter

2 tbsp. nuts (charoli/almonds/cashews)

1-2 tablespoons milk

1 teaspoon cardamom powder

Preparation:

Heat a thick-bottomed kadai/wok and pour the butter or ghee into it. Add the chickpea flour (besan) and fry over low heat. Keep the heat low and fry the flour for about 15-20 minutes until it turns a golden brown color.

Add palm sugar and cardamom powder and mix well. Remove from heat and add 1 tbsp. of milk in it. Mix it well and check the consistency, if it becomes a solid mass, the fudge is ready. If it’s a little loose or dry, add another teaspoon. of milk until a pliable dough is obtained.

Grease a rectangular baking tray or any dish with clarified butter or spread a parchment paper over it.

Take the dough and spread it out on the greased baking sheet or any flat plate. Press it evenly with the back of a ladle or with oiled hands and make it flat.

Cooking:

I pressed the fudge into a shallow baking pan for thin, diamond-shaped pieces. Let cool for about 20 minutes and slice with a knife. Easy to make with very few ingredients, this fudge is a great gift option for those looking for a nutritious and delicious treat. Pack the chickpea flour fudge in decorative boxes and share some healthy treats with your loved ones.