Besan Burfi with Condensed Milk (Dairy-free) - Chickpea flour fudge

Roast the besan/chickpea flour:

1. Heat oil in a skillet over medium heat. Add besan or chickpea flour, preferably sieved if using besan. Mix and roast for 10 minutes. Stir every 20-30 seconds once the skillet is hot. If the flour starts to brown too quickly, reduce the heat. The overall mixture should change color slightly and smell nutty. To make oil-free, dry roast the flour. it takes the same time. You can roast the flour while the condensed milk is thickening.

Meanwhile make the condensed non dairy milk:

1. In a skillet heat non dairy milk + oil + sugar over medium heat. Cook for 10 minutes or until boiling well for a few minutes.
2. Add cashew flour, salt and whisk in. Reduce heat to medium-low and continue to boil for 10 minutes or until the mixture thickens to just about condensed milk consistency. Because the mixture is hot, it might seem runny, but if you take some in a spoon and let cool for a minute, the mixture thickens to a caramelly condensed milk consistency. Add any flavor additions like cardamom at this point and mix in. ***
3. Add the roasted flour and mix into the condensed milk over medium low heat. Mix well by dragging to break the lumps if any and incorporate with the wet. This is a good time to get help from the eaters who are hanging out around the kitchen. **If you know your besan/chickpea flour from experience does get lumps, sieve the roasted flour before adding.
4. The mixture will thicken and start to feel stiff and start to leave the sides within a minute or 2.*
5. You can also add in 1-2 tbsp chopped nuts and currants at this point and mix in. You can also add 1 to 2 Tbsp powdered sugar and mix in, if you like sweeter burfi. (Traditional burfi is very sweet).
6. Drop the mixture onto parchment. Use another parchment or greased spatula to even it out. Cut into pieces using pizza cutter while still warm. Press chopped or slivered nuts on top (optional)
7. Cool completely, separate the pieces and store. While the mixture is cooling, treat yourself or your kitchen helpers to the burfi bits left in the skillet.