Indian chocolate

Ingredients for 20 servings:

• 200 g butter/margarine
• 200 g chickpea flour
• 100 g hazelnuts, roasted, ground
• 170 g cane sugar
• ½ tsp vanilla powder
• 1 tsp coffee powder (Turkish)
• ½ lemon(s) – zest, grated
• 300 g butter/margarine, as a change
• 400 g chickpeas – flour, roasted, as a variation

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Laddu

Melt the butter/margarine and add the roasted chickpea flour. Once the mixture is hot, roast it over low heat, stirring constantly as it will thicken slightly. After 15 minutes, the flour will develop a slightly nutty flavor. Add the hazelnuts, stir, and remove from the heat. Add the grated lemon zest/juice and vanilla, sift the powdered sugar, or the whole cane sugar or creamy honey. Spread the mixture onto a baking sheet lined with baking paper and refrigerate to cool and set. Once cooled, cut into diamonds or rectangles. Channadal, small split Indian chickpeas, or regular chickpeas from the supermarket, are roasted in a dry pan or placed on a baking sheet on the lowest rack of the oven the next time you bake. Once cooled, grind until finely ground.