Recipe courtesy Beyond Celiac Ambassador Annika Dhariwal, who runs the blog Gluten-Free Jio
Besan is the Hindi word for gram flour. Also known as garbanzo flour or chickpea flour, besan is made from ground chickpeas, which are naturally gluten-free.
This recipe is for a deliciously rich Indian dessert that’s full of flavor. Find more recipes from Annika on her website.
- 1 cup besan (gram flour)
- ½ cup ghee
- ½ cup sugar
- 2 cups water, warm
- 2 pinches saffron soaked in 2 Tablespoons warm milk
- 1 teaspoon cardamom powder
- 2 Tablespoons pistachio slivers
- 2 Tablespoons almond slivers
- Sieve the besan to a fine flour. Make sure that there are no lumps in the flour.
- Heat ghee in a heavy bottom steel pan.
- Once the ghee is hot, lower the heat to medium and add besan to it.
- Take a heavy flat spatula and start roasting the besan in ghee. After 2 minutes, reduce the heat to low.
- Stir and roast the besan in ghee on low heat for about 15 minutes.
- Roast the besan until it starts separating from the ghee. At that point, begin to slowly add 2 cups of warm water to the pan, stirring until the water is absorbed.
- When the water is absorbed, add the sugar, cardamom and saffron soaked in milk. Keep stirring continuously.
- Switch off the heat when you see the desired consistency (some prefer it a bit smoother, like a paste, and others with more substance and shape) and let it stand for 2-3 minutes.
- Garnish with chopped pistachios and almonds and serve warm.