1¼ cups icing sugar
4 cups chickpea flour
¼ cup dry fruits
¾ cup coconut oil
Dry roast 3 cups of the flour until it is golden brown and fragrant. Remove and set aside.
In the same pan, add the oil and the remaining cup of flour. Cook until golden brown and fragrant. Remove and collect in a bowl. Let it cool down to room temperature.
Dry toast the dry fruits and add to the mixture. Add the dry roasted chickpea flour and the icing sugar. Mix well.
Make balls and garnish with chopped almonds and pistachio.
Tip: the oil shouldn’t be too hot when adding the chickpea flour because it will burn the flour. Keep stirring the chickpea flour when roasting because it burns at the base.
Tip: you can use whole wheat flour instead of chickpea flour.