Paneer and Chickpea Cardamom Barfi

Drain and rinse the chickpeas thoroughly. Blend in a food processor until completely smooth, adding 2 tablespoons of water if needed to achieve a fine paste.

Cook the chickpea paste in a non-stick pan over low heat, stirring continuously, for 5 minutes until it dries out and the raw smell disappears.

Crumble the paneer finely and add to the pan. Mix thoroughly until fully incorporated with the chickpea paste.

Make a simple syrup: dissolve sugar in 60 ml water in a small pot and bring to a boil. Cook for 2 minutes until slightly thickened.

Pour the syrup into the paneer-chickpea mixture. Add cardamom powder and a pinch of salt. Stir over low heat for 5-7 minutes until the mixture pulls away cleanly from the sides and forms a smooth, firm mass.

Grease a 20x20 cm square tray with oil or ghee. Pour in the mixture and press flat with the back of a spoon or a piece of parchment.

Cool at room temperature for 30 minutes, then refrigerate for 1 hour until set firm.

Cut into small squares or diamonds and serve.