Cardamom Fudge

Preparation

• Put the coconut milk and sugar into a heavy-based saucepan and place over medium-low heat. Stir well to dissolve the sugar, then simmer for 20 minutes, without stirring, until thick – you should have about 1 cup (250 ml).
• Meanwhile, sift the chickpea flour straight into a large non-stick frying pan over low heat and add the coconut oil.
• Toast the chickpea flour until it starts to tan and begins to smell less beany and more caramelised. When it’s done, tip the chickpea flour out of the pan into a shallow dish, to prevent it from burning in the hot pan.
• Sift the chickpea flour into a large bowl, then add the chopped nuts, cardamom and icing sugar to taste, if you have a sweet tooth. When the coconut milk is ready, pass it through the sieve into the bowl and mix everything well.
• Grease and line a 20 cm square brownie tin with baking paper, then pour in the burfi mixture. Flatten it by laying a second sheet of baking paper over the top and pressing down with a spatula. Remove the top layer of paper and, using a greased knife or pizza wheel, cut into squares. Top the burfi with more chopped nuts, then let it chill and set in the fridge for 1–2 hours before eating.

NOTE: You can make a vanilla version of this fudge by using ½ teaspoon vanilla extract instead of the ground cardamom.