Intro

I have fallen in love with Indian sweet making and have been trying to recreate the gorgeous delicacies I experienced in Delhi.

I interloaned the "Art of Indian sweets by Krishna Priya Dasi" and every recipe I've tried  has been a winner.This slice is slightly chewy, coconutty, a slight catch from the cardomom and just delicious. The book can be prchased from the Krishna Store.

Recipe

• 1 cup ghee
• 1 cup chickpea flour
• 1 cup sugar
• 1 cup milk
• 1 cup disicatted coconut
• 1 teaspoon cardomom

Texture of fully cooked mixture.

Melt the ghee, add the milk, then all the other ingredients. Stirring constantly cook for 12 -15 minutes on medium then continue for another 5 mins on low. It will initially come together almost like a choux pastry mixture but then it breaks up; eventually it will get to a stage it where the mixture releases the butter oils.

Tip the mixture out into a greased slice tin and press flat. Soak off  the extra oils with paper towels then refrigerate. Cut into squares when cold.