Make It
Step 1
Grease 9-inch-square baking dish.
Step 2
Combine coconut, pistachios and almonds in a small bowl.
Step 3
Whisk together sweetened condensed milk, cardamom, vanilla extract and salt in a separate bowl; set aside.
Step 4
Melt coconut oil in a medium, heavy-duty pan set over low heat. Add chickpea flour; stir to combine. Cook, stirring frequently, for 10 minutes or until the mixture is toasted and aromatic.
Step 5
Whisk in the sweetened condensed milk mixture until the chickpea flour is completely incorporated and mixture is thick and smooth. Remove from heat; add powdered sugar, stirring until all lumps are dissolved. Add half the nut mixture; stir to combine.
Step 6
Transfer the mixture to prepared dish; spread the burfi evenly with a spatula. Sprinkle with remaining nut mixture and press lightly into the top.
Step 7
Refrigerate for 2 to 3 hours; cut into bars and serve. Store in an airtight container for up to 7 days.
