Gluten Free Chickpea Flour Fudge (Maa Ladoo )

• 1 cup roasted split garbanzo beans (dalia dal)
• 1 cup ,minus 1 tablespoon Icing sugar
• 1/2 cup melted ghee (You may not need it all)
• 10-12 caramom pods, seeds powdered (about 1 tsp)
• 1/4 cup broken pieces of Cashew
• 1/4 teaspoon crushed saffron
• 24 cups mini muffin paper cups (~1 inch diameter)
• 1 cup roasted split garbanzo beans (dalia dal)
• 1 cup ,minus 1 tablespoon Icing sugar
• 1/2 cup melted ghee (You may not need it all)
• 10-12 caramom pods, seeds powdered (about 1 tsp)
• 1/4 cup broken pieces of pistachio (optional)
• 3-4 Pistachios run through a microplane
• 1/4 teaspoon crushed saffron

1. Place the paper mini muffin cups into the wells of a mini muffin tin pan. This ensures that the liquid garbanzo flour mixture does not bend the cups out of shape and ooze out.
2. Using a coffee grinder, powder the dalia dal to obtain a soft fine flour. Sieve through a fine sieve to remove bigger gritty pieces. Add these crumbs back to the coffee grinder. Repeat process to obtain one cup of the flour.
3. Sift the chickpea flour & confectioners sugar together in a large mixing bowl along with the saffron & Cardamom powder.
4. Fry the broken cashews in 2 tablespoons of ghee till crisp & just turning color. drop a couple of these into each paper cup. You can omit these completely if there are allergy issues.
5. Heat the ghee till completely melted & hot but NOT scorching.
6. Make a depression in the center of the flour & sugar mixture and pour in the hot ghee , add just enough to coat the dry mixture & bring it together. Using a fork or silicone spatula, quickly fold in the dry mixture into the ghee and combine. the consistency will soon turn into one resembling a thick batter.
7. Using a teaspoon or a cookie scoop, drop the mix into the wells of the mini muffin cups. gently tap the baking tray on the table to evenly flatten the garbanzo mixture
8. Allow to set by chilling the muffin cups in the refrigerator.. (~ 1/2hour). stack and store in an airtight container. These will stay firm at cool temperatures, but I prefer storing them in the fridge for that extra 'bite'
9. Sprinkle with the microplaned pistachio, if you want, prior to serving.
10. Using a coffee grinder, powder the dalia dal to obtain a soft fine flour. Sieve to remove bigger gritty pieces. Add these crumbs back to the coffee grinder. Repeat process to obtain one cup of the flour.
11. Sift the flour & confectioners sugar together in a large mixing bowl along with the Cardamom powder and crushed saffron.
12. Fry the whole & broken pistachios in 2 tablespoons of ghee till crisp & just turning color. Add to the sugar & flour mix. Stir to evenly disperse the pieces.
13. Heat the ghee till completely melted & hot but NOT scorching. (the microwave & a pyrex measuring cup work best!)
14. Make a depression in the centre of the flour & sugar mixture and pour in the hot ghee , add just enough to coat the dry mixture & bring it together. Using a fork or silicone spatula, quickly fold in the dry mixture into the ghee and combine.
15. The mix will have the consistency of cookie batter (the icing sugar melts in the heat of the ghee). Using a teaspoon, transfer the mix into the wells of the silicon mini muffin cups. Press the mix firmly into the cups with the back of a spoon or an offset spatula.
16. Allow to set by chilling the muffin cups in the refrigerator.. (~ 1/2hour)
17. Peel off the silicone cups and place each piece into small paper cups. Sprinkle with the microplaned pistachio, prior to serving. Store in the refrigerator to ensure a yielding 'bite'. (applies only to summery warm weather).

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Taken from food52.com/recipes/12855-gluten-free-chickpea-flour-fudge-maa-ladoo (may not work)