Indian Chocolate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 200 g butter / mararine
- 200 g chickpea flour
- 100 g hazelnuts, roasted, round
- 170 g cane suar
- 0.5 teaspoon ½ vanilla powder
- 1 teaspoon coffee powder, (Turkish)
- 0.5 ½ lemon (s) - zest, grated
- 300 g butter / mararine, as a chane
- 400 g chickpea flour, roasted, as a chane
Print Recipe
Pin Recipe Instructions
- Melt the butter / margarine, add the roasted chickpea flour. As soon as the mixture is hot, roast it on a low flame, stirring constantly, as the mixture is easy to set. after 15 minutes, the flour easily develops its nutty taste.
- Add the hazelnuts, stir + remove from heat. Add the grated lemon zest / juice + vanilla, sift in the powdered sugar or the whole cane sugar or creamy honey. Spread the mixture on a baking sheet lined with baking paper, to cool + solidify in the refrigerator. After cooling, cut into lozenges or rectangles.
- Channadal, small split Indian chickpeas, or normal chickpeas from the supermarket, these are roasted in a dry pan o on a baking sheet the next time they are baked in the oven on the lowest rack, after they have cooled down, grind them as fine as dust
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