These chickpea and pistachio fudge has become a favorite little treat in my family. I even brought some over to my parents. I didn’t say anything, just asked them to try it. They each took a bite, heads bowed in silent contemplation. They took another couple of chews and raised their eyebrows. They raised their heads and looked at me, eyes enlarged and sparkling, and nodded in approval with an enthusiastic “wow, that’s really good!” and asked me what it was. At that point I gleefully revealed the name and we all eagerly inhaled a second piece. This experience was repeated, almost to a tee, with my brother and my husband. You think I’m dramatizing all this, don’t you? Well, I’ll tell you what. Don’t take my word for it. Instead, make and try it for yourself and you’ll see what I mean! This buttery melt-in-your-mouth fudge-like treat with pistachio nuts and mysterious cardamom undertones is truly bewitching!
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
1 tablespoons chopped pistachio nuts
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. 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.
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. 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. Stir in the cardamom and pistachios.
Pour the mixture into a small freezer-safe container that can serve as a mold (like 6×6 or even a little smaller). Sprinkle the remaining pistachios over the fudge and gently press them down into the mixture. Freeze the chickpea and pistachio fudge for 1-2 hours then remove. Slice the fudge according to your size preference.