Mohanthal (chickpea flour fudge)

Instructions

• Combine the chickpea flour, ¼ cup melted ghee and ¼ cup milk and mix well until you have a grainy texture.
  
• Sift this mixture through a sieve to remove any large lumps. You will get a grainy polenta -like texture which is an important step of this recipe.
  
• Take a large heavy-bottomed pan and add 1 cup ghee, add the chickpea mixture and roast it on a low flame. Ensure that you don’t burn it. After it starts turning golden brown (around 10 minutes), you will see the clarified butter starts to release on the sides of the pan.
  
• Add ½ cup of milk and mix continuously till it is absorbed by the flour.
  
• Add the milk solids if you are using them and stir to incorporate them. Transfer this mixture to a bowl and let it cool while you prepare the sugar syrup.
  
• In a medium sized saucepan on a low flame, add ½ cup water and 1 ½ cup sugar and bring it to a boil until 1 string consistency of sugar syrup is attained or it reaches a temperature of 115°C. Add the saffron for colour.
  
• Gently heat a large heavy-bottomed pan on low heat, add the prepared chickpea mixture and the sugar syrup and mix well, ensuring the syrup is completely incorporated. Ensure the sugar syrup doesn't burn and froth.
  
• Sprinkle the cardamom powder and mix well before transferring to a tray or plate lined with baking paper. Tap and level up forming an even top, sprinkle the slivered almonds and edible silver and refrigerate for 4 hours, till the fudge has set completely,
  
• Unmould and cut into the desired shape and refrigerate. It will keep in air ight container for up to 2 weeks.
  
  Note
• Milk solids (known as mawa or khoya) can be found in Indian grocery stores, as can edible silver leaves. You can skip them both and the fudge will still be delicious.