Summary

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

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Instructions

1. 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.
2. 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.
3. 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