Ingredients Tick boxes to send shopping list to email
Special Equipment: 20 by 20cm baking tin
1) Put sugar, water and cardamom into a saucepan and bring to a boil. Boil until thick syrup forms a thread when pinched between thumb and forefinger, about 15 mins. Let cool slightly.
2) Melt butter in a large skillet over medium-low heat and add chickpea flour. Cook, stirring constantly until it turns a deep golden brown, about 12 to 15 mins, till mixture sticks to spoon. Add 75g pistachios and stir well and then add cooled syrup. Stir well and pour into the pan. Sprinkle the top with 20g pistachios and let set for 15 mins. Cut into pieces and serve.
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