Besan Halwa - Chickpea flour fudge

[nverland]

Besan Halwa - Chickpea flour fudge
Prep time 5 mins Cook time 15 mins Total time 20 mins Serves: 2

Ingredients

3 tablespoons of oil (organic safflower or canola or coconut)
¾ cup chickpea flour or besan
seeds of 1 cardamom pod, whole seeds or crushed to a coarse meal, or use ¼ tsp ground cardamom
⅓ cup or more raw sugar or coconut sugar, or a mix of sugar and powdered jaggery
¾ cup hot water
2 tablespoons chopped nuts
2 tablespoons currants
a pinch of salt

Instructions

Heat oil in a skillet over medium heat. Add chickpea flour to the oil. Mix and roast for about 10 minutes. Stir occasionally. The flour will be dry, then become like fat breadcrumbs and eventually change color slightly and start to stick to make larger lumps.
Meanwhile bring 1 cup of water to a boil.
Add the nuts, currants and salt to the chickpea flour and cook for another 2 minutes. Add the sugar and cardamom seeds and mix in.
Add ½ cup hot boiling water to the skillet and mix in. Add the rest ¼ cup of the water and continue to mix vigorously. The chickpea flour mixture will become lumpy and eventually become smooth and custard like. Continue to mix to break the lumps. Cook for about 3 minutes, then take off heat. Garnish with sliced nuts. Serve warm or cold. Store in a closed container for a few hours on the counter. Refrigerate for up to 5 days.

Notes
Add more water for more custard like halwa.