I love these Indian cakes, which are naturally gluten free, but they have sooooo much sugar that I have not been eating them for years. I have a lot of gram flour or chickpea flour at home that I was looking for recipes to finish it and this is one of them.
These Indian sweets are flavoured with cardamom seeds and pretty Moorish. If you have never tried them and you have some chickpea flour lying about, try them on, you will not be disappointed
PREPARATION & COOKING TIME: 30 mins
INGREDIENTS for 20 pieces:
200gr butter
200gr gram or chickpea flour
70gr xylitol or sweetener of your choice
½ tsp ground cardamom seeds
Ground Pistachios for topping
- Dry toast the chickpea flour in a large pan, until golden
- Halfway through add the ground cardamom and stir well and then set aside
- Melt the butter over low heat in the same pan and when melted, add the chickpea flour and stir for 5 minutes,
- In the meantime, make the sugar syrup by melting the xylitol into the water
- When the xylitol is dissolved, add it to the pan and stir well
- Place the chickpea mixture on a lined 20x20cm lined pan and level with the back of a spoon, pressing firmly down
- Refrigerate for 1 hour and then cut into 20 pieces
- Decorate with ground pistachios
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 110.1 |
| fat | 8.7 |
| of which saturated | 5.3 |
| carbohydrates | 6.1 |
| of which sugars | 0.3 |
| fibre | 1.0 |
| protein | 1.3 |
| salt | 0.0 |