Chickpea fudge is a great way to make a healthier version of this decadent sweet confection.
According to Ayurveda, the sweet taste should come first when sitting down to a meal. "The sweet taste acts quickly on the taste buds and saliva. Eating the sweet item first enables the flow of digestive secretions," says nutritionist Supriyaa Nair. "If you eat sweets at the end of meals, you are slowing down your digestion." Nair also cautions against empty calories and sugar, maintaining that they suppress the digestive fire, causing fermentation and indigestion from the acid produced.
1 ½ cups chickpea flour
1 cup palm sugar
2 Tbsp ghee (clarified butter)
2 Tbsp cashews or almonds
1-2 Tbsp milk (rice or soya or cow)
1 tsp cardamom powder
Heat a thick bottom frying pan or wok and add the butter or ghee. When it starts to warm, add the chickpea flour and fry at low heat. Keep the flame low and fry the flour for about 15-20 minutes until it’s golden brown.
Add the palm sugar and cardamom powder and mix it well. Remove from the flame and add 1 tablespoon of milk. Mix it well and monitor the consistency. If it sticks together in a solid dough, it’s ready. If it is slightly loose or dry add another teaspoon of milk till you get a pliable dough.
Grease a rectangular baking tray or any plate with ghee or wax paper. Push the dough into the plate until it is flat and even.
Decorate the fudge with crushed nuts, goji berries or whatever you fancy.
Add milk very carefully as it can turn the batter into liquid which is difficult to remedy. Add raw cacao powder for a wonderful chocolatey version.Be sure the chickpea flour has been fried for long enough.
Tip: Consult a great nutritionist in Cape Town for more tasty, healthy recipe ideas to suit your specific needs.