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1
Place the paper mini muffin cups into the wells of a mini muffin tin pan. This ensures that the liquid garbanzo flour mixture does not bend the cups out of shape and ooze out.
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2
Using a coffee grinder, powder the dalia dal to obtain a soft fine flour. Sieve through a fine sieve to remove bigger gritty pieces. Add these crumbs back to the coffee grinder. Repeat process to obtain one cup of the flour.
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3
Sift the chickpea flour & confectioners sugar together in a large mixing bowl along with the saffron & Cardamom powder.
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4
Fry the broken cashews in 2 tablespoons of ghee till crisp & just turning color. drop a couple of these into each paper cup. You can omit these completely if there are allergy issues.
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5
Heat the ghee till completely melted & hot but NOT scorching.
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6
Make a depression in the center of the flour & sugar mixture and pour in the hot ghee , add just enough to coat the dry mixture & bring it together. Using a fork or silicone spatula, quickly fold in the dry mixture into the ghee and combine. the consistency will soon turn into one resembling a thick batter.
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7
Using a teaspoon or a cookie scoop, drop the mix into the wells of the mini muffin cups. gently tap the baking tray on the table to evenly flatten the garbanzo mixture
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8
Allow to set by chilling the muffin cups in the refrigerator.. (~ 1/2hour). stack and store in an airtight container. These will stay firm at cool temperatures, but I prefer storing them in the fridge for that extra 'bite'
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9
Sprinkle with the microplaned pistachio, if you want, prior to serving.
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10
Using a coffee grinder, powder the dalia dal to obtain a soft fine flour. Sieve to remove bigger gritty pieces. Add these crumbs back to the coffee grinder. Repeat process to obtain one cup of the flour.
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11
Sift the flour & confectioners sugar together in a large mixing bowl along with the Cardamom powder and crushed saffron.
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12
Fry the whole & broken pistachios in 2 tablespoons of ghee till crisp & just turning color. Add to the sugar & flour mix. Stir to evenly disperse the pieces.
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13
Heat the ghee till completely melted & hot but NOT scorching. (the microwave & a pyrex measuring cup work best!)
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14
Make a depression in the centre of the flour & sugar mixture and pour in the hot ghee , add just enough to coat the dry mixture & bring it together. Using a fork or silicone spatula, quickly fold in the dry mixture into the ghee and combine.
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15
The mix will have the consistency of cookie batter (the icing sugar melts in the heat of the ghee). Using a teaspoon, transfer the mix into the wells of the silicon mini muffin cups. Press the mix firmly into the cups with the back of a spoon or an offset spatula.
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16
Allow to set by chilling the muffin cups in the refrigerator.. (~ 1/2hour)
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17
Peel off the silicone cups and place each piece into small paper cups. Sprinkle with the microplaned pistachio, prior to serving. Store in the refrigerator to ensure a yielding 'bite'. (applies only to summery warm weather).
