Low-Cal Chickpea Flour Fudge with Palm Sugar

Low-Cal Chickpea Flour Fudge with Palm Sugar – A Healthy Festive Treat

28 October 2011 23 Comments

‘Silence after the storm‘..the last few days of high decibel sound, screaming and running around the road to burst crackers has finally come to rest. Even the intermittent spell of rain did not dampen the spirit of festivity for my kids & hubby for whom my garage was the make shift center for bursting crackers. And no, I will not crib about the land, noise, water and air pollution which was left after the festival of lights was over. When I am not able to influence anyone in my home even after 16 years of marriage, against indulging in sugary sweets, oily savories and buying crackers at exorbitant prize (which could actually get me a dedicated server for God knows how many years) then who am I to complain…’to each his own’.

Anyway, I tried my hands making a healthy version of a popular traditional Indian fudge. Often made during festivals and very common in India especially Rajasthan, its called Mohantal. Made with chickpea flour, the ratio of ingredients in this traditional and scrumptious sweet will make your diet chart stumble. With one cup each of chickpea flour, sugar and clarified butter I never got interested to try it at home, but have eaten it many times at my grandmothers’ home. And believe me you can’t stop with just one piece of traditionally made Mohantal.

I tried to reduce the clarified butter to a great extent and replaced palm sugar with white sugar. The resultant fudge is in no way inferior to the traditional one, and the best part is that I could indulge in it guilt free. Palm sugar gave a distinctive raw and fruity flavor to the fudge.

Golden brown chickpea flour and palm sugar

Ingredients;

(makes 12 medium pieces)

11/2 cup chickpea flour
1 cup palm sugar
2 tbsp. clarified butter
2 tbsp. nuts (Charoli/almonds/cashew)
1-2 tbsp. milk
1 tsp. cardamom powder

Sitting pretty in the baking tray…

Method; Heat a thick bottom kadai/wok and pour the butter or ghee in it. Add the chickpea flour (besan) and fry it at low heat. Keep the flame low and fry the flour for about 15-20 minutes till it becomes golden brown in color.

Add palm sugar and cardamom powder and mix it well. Take off from the flame and add 1 tbsp. of milk in it. Mix it well and check the consistency, if it becomes a mass of solid dough the fudge is ready. If it is slightly loose or dry add another tsp. of milk till you get a pliable dough.

Grease a rectangular baking tray or any plate with clarified butter or spread a butter paper on it.

Take the dough and spread it in the greased baking tray or any flat plate. Press it evenly with the back of a ladle or greased hands and make it flat.

Thin diamond shape fudge…

I pressed the fudge in a shallow baking tray to get thin and diamond shaped pieces.

Hmm..melt-in-mouth fudge delights..

These fudges are pressed in a deep rectangular baking tray to get thick and square shapes.

Share it with friends..

Let it cool for about 20 minutes and make slices with a knife. Easy to prepare with very few ingredients this fudge makes a wonderful gift option for those looking for some nutritious and yummy treat. Pack the chickpea flour fudge in decorative boxes and share some healthy treats with your loved ones.

Notes;

Decorate & garnish the fudge with silver paper or crushed nuts.
Be very careful in adding milk, as it will turn the batter int liquid and you may not get proper shapes for the fudge.
Add chocolate or cocoa powder to make a delightful variation.
Make sure that chickpea flour is fried till it turns golden brown as in the picture above.
If you can’t get palm sugar replace it with white sugar or preferably with brown sugar for more flavors.

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23 Comments »

Shanthi Krishnakumar said:

Perfectly made and wonderful

# 28 October 2011 at 5:18 pm

Baker Street said:

I’ve tried chickpea fudge but it sure sounds fantastic!

Happy Diwali Sanjeeta! xoxo

# 28 October 2011 at 5:44 pm

chinmayie @ love food eat said:

Have to try this recipe! Looks really simple and tasty 🙂

# 28 October 2011 at 6:00 pm

Simply.food said:

Lovely healthy version.

# 28 October 2011 at 6:02 pm

Priya said:

Even i made similar one with sugar…Fudge luks very inviting in ur pics..hope u had wonderful diwali with ur family

# 28 October 2011 at 8:17 pm

Mary said:

I’ve never used chickpea flour in this way. Your recipe really sounds interesting. I hope you have a great day. Blessings…Mary

# 28 October 2011 at 8:29 pm

aipi said:

This will make for a great guilt free treat to indulge in anytime 🙂 Awesome recipe!

# 28 October 2011 at 9:00 pm

juniakk @ mis pensamientos said:

wow fudge with chickpea flour! that is awesome!!! awesome healthy snacking with protein 😀

# 28 October 2011 at 9:23 pm

Priya said:

Fudge looks absolutely stunning and incredible, wat a brilliant way to use plam sugatr, am loving it..

# 28 October 2011 at 11:35 pm

Sylvie @ Gourmande in the Kitchen said:

I’ve been using palm sugar more and more lately and really enjoying the unique caramel flavor that it brings. I can imagine it would be just delicious in fudge.

# 29 October 2011 at 5:50 am

Deepa said:

With palm sugar this sounds yummy…nice shapes …

Deepa
Hamaree Rasoi

# 29 October 2011 at 8:48 am

FOODESSA said:

I’ve had these at a friend’s buffet spread during one festive invitation. I always wondered what made these treats so great. I’m thrilled to now be able to re-create such a memorable taste.
Thanks Sanjeeta ;o)

Have a great week,
Claudia

# 29 October 2011 at 4:50 pm