Pakistani Chickpea & Pistachio Fudge (Besan Ki Barfi)
  • 1 cup gram (garbanzo bean) flour
  • ½ cup melted ghee or butter
  • ¼ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon chopped pistachio nuts
  • Seeds of two green cardamom pods, ground (depending on their size, about ¼ teaspoon or a little less, ground)
  • 1 tablespoons chopped pistachio nuts
  1. Place the chickpea flour in a non-stick skillet over medium-high heat and stir constantly for 3-4 minutes until toasted - it will only very slightly darken in color.
  2. Whisk in the ghee or butter. The mixture will be clumpy and on the dry side initially. Continue to stir and the ghee or butter will begin to separate from the flour and become more liquidy. Continue to stir constantly as the mixture simmer and darkens in color, about 3-4 minutes. Think of this process like making a roux for a gravy or sauce. Pour the mixture into a bowl and set aside.
  3. Add the sugar and water to the same skillet. Bring to a simmer and stir frequently for about 5 minutes until the mixture is syrupy. You'll know the syrup is ready if it passes the "two thread" test: Take some of the mixture between your thumb and index fingers (blow it first to cool it a little!) and if two threads form when you pull your fingers apart, it's ready.
  4. Return the flour mixture to the skillet and stir it into the sugar mixture. Return the mixture to a simmer for another 3-4 minutes.
  5. Stir in the cardamom and pistachios.
  6. Pour the mixture into a small freezer-safe container that can serve as a mold (like 6x6 or even a little smaller). Sprinkle the remaining pistachios over the fudge and gently press them down into the mixture. Freeze the fudge for 1-2 hours then remove. Slice the fudge according to your size preference.
Recipe by The Daring Gourmet at