Chickpea Fudge (vegan | gluten-free)


When good has triumphed over evil, this is what you eat! An Indian sweet that takes me way back to my grandmother’s cosy bungalow that, during every Autumnal October, was swarming with burning candles and muticoloured tea lights for the ancient celebration of light known as Diwali. Celebrated widely in the north of India and considered one of the most significant Hindu festival’s, it signifies the power that light has over darkness.


This is an extremely peculiar-sounding recipe, but it truly and unbelievably does imitate the smooth, creamy texture of fudge. I will however warn you, that despite it sounding healthy with the word ‘chickpea’ in it, it is deceptively high in sugar and fat and should definitely not be considered a healthy option in the least – but come on, it’s got to taste good somehow!


This chickpea flour fudge, known in Punjabi as ‘besan burfi’ is a proud contender at  Diwali, alongside a vast array of other delightfully sweet desserts and salty goods. It also well known for its appearances in Indian weddings, which the bride and groom are required to forcefully feed to their in-laws – not the healthiest of practices, but definitely a fun one!


Serving size:

Makes roughly 20 chunks

Ingredients for fudge:

  • 450g chickpea flour
  • 150ml coconut oil
  • 100ml soya milk
  • 10 crushed cardamoms
  • 350g caster sugar


  1. Heat the flour and the oil in a saucepan and allow to roast for 2-3 minutes, working the two together into a stiff, powdery paste
  2. Stir in the milk and sugar and continue to mix for 15-20 minutes, stirring occasionally
  3. The mixture will continue to thicken and become rather stiff
  4. The fudge should now be fragrant
  5. Add the cardamom powder and mix evenly
  6. Pour into a greased baking pan or dish and leave to cool at room temperature
  7. Cut into slices or chunks and serve
  8. Sprinkle with crushed nuts (optional)


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