Chickpea Fudge | Indian Dessert for Modern Taste-buds

Besan Ki Burfi aka Chickpea Fudge is a traditional Indian dessert that is perfect for modern taste buds. It is plant powered and protein rich. It is spiced and decadent. It is divinely yummy and super easy to make. Need I say more. Watch the YouTube video on Be.Spiced channel and I am sure this will be your favorite dessert. The chickpea fudge is great to make ahead to take to parties and gatherings. It tastes warm and at room temperature and stay fresh in an airtight container for about a week or two. Apart from a sweet treat, it makes a great after school snack for kids. It is packed with nutrients in every bite!

Chickpea flour comes from garbanzo beans. It is rich in protein, fiber and many vitamins and minerals. It is naturally vegan and gluten-free. If you would like to learn more about the Ayurvedic properties of Chickpea flour, scroll below for a link to watch a video where I breakdown the Ayurvedic do and don'ts of chickpea flour along with the western nutritional qualities.

This chickpea fudge recipe and video is extra special as I created it for a cooking challenge. I am keeping my fingers crossed and will share the outcome soon right here with an update by mid-May 2018. Watch this space for an update!

In the meantime, I hope you will watch this video and make this yummy super easy nutritious treat!

CHICKPEA FUDGE

• 1/2 cup, Ghee

• 1/2 cup, Sugar

• 1.5 cups, Milk

• 1 cup Chickpea flour

• Cardamom powder, of two pods

In a heavy bottom pan, heat ghee.

Add chickpea flour. Roast the chickpea flour for about 5-7 minutes until it is medium brown - color and consistency to peanut butter.

Add milk and sugar and whisk until the fudge leaves the sides of the pan and forms into a ball.

Add cardamom powder. Stir well.

Spread the fudge on a greased plate. Garnish with sliced almonds, pistachios, hemp hearts and/or dried rose petals.

Allow to cool. Cut into squares and store in an airtight container.

Chutney Pesto

Move Over Boring Hummus! Let's make some yummy Chutney Pesto!!

Make this easy Chutney Pesto recipe and keep it on hand to use it in a variety of ways for meal ideas for the whole family! Enjoy this unique chutney pesto by adding it to pasta dishes, using it as a sandwich spread or swapping the boring ranch dip with a nutrient-dense and delicious chutney pesto.

This recipe is perfect for back-to-school season when our to-do lists and lives can get a bit hectic! The versatility and yumminess will surely get your attention!

Chutney Pesto

Ingredients

• 1 cup almonds

• 4 cups cilantro

• 1.5 cups mint

• 3 tablespoons lime

• 2, 1-inch ginger, pieces

• 1 apple, chopped

• 2 teaspoons whole cumin seeds

• 1/2 cup olive oil

• Salt to taste

Method

Soak almonds in 2 cups of water and let sit until tender or about 3-4 hours (*run an errand or two while they soak!*).

Peel almonds when ready (they should be easy to peel).

Combine all dry ingredients and lime or lemon juice in food processor (click here to learn which citrus to use).

Blend and slowly add olive oil, when Chutney Pesto looks chunky you are done!

Enjoy in various food combinations. Get creative! And let us know how you used Chutney Pesto.