Vesan
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Butter an 8-inch by 8-inch baking pan
2
Put the sugar, 2 cups water, and cardamom into a saucepan, and bring to a boil
3
Boil until thick syrup forms a thread when pinched between thumb and forefinger, about 15 minutes
4
Let the mixture cool slightly
5
Melt the butter in a large skillet and add the chickpea flour
6
Cook over medium-low heat until it turns a deep golden brown, about 8 minutes
7
Stir this mixture into the syrup along with half the pistachios and press into the baking pan
8
Sprinkle the top with the rest of the pistachios and let set for about 1 hour
9
Cut into squares and serve