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From Allen

An Indian dessert that is a little tricky to make, but promises to be worth the effort!

  • 1 cup (i.e. 2 sticks) organic, sweet, unsalted butter
  • 1 cup chickpea flour (garbanzo or gram flour)
  • 1 cup semolina flour (cream of wheat may be used instead)
  • 1 cup brown sugar
  • 1/4 cup shredded coconut
  • 1 tsp ground cardamom

1. Under medium heat, melt 1 stick of butter in a non-stick frying pan. Add chickpea flour and constantly stir until golden brown (10 – 12 minutes). Transfer contents into a bowl and set aside.

2. Under medium heat, melt 2nd stick of butter in same pan. Add semolina flour and constantly stir until golden brown (12 – 15 minutes).

3. Mix both butter/flour mixtures together.

4. Add sugar and blend thoroughly. Then add cardamom and coconut and mix evenly.

Turn dough out onto a counter, or a cold marble slab. Spread it out to let it cool down till it can be worked comfortably with your hands. While dough is still warm, roll into 1-inch balls and set on a plate to cool. Shaping the dough can be tricky as it may crumble in your hands. You may add several tablespoons of water or milk to help it stick together. The best way to make nicely rounded balls is to sort of "rattle" the 1-inch glob of dough in the palm and fingers of one loosely cupped hand to finish shaping it.


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