Hi.

Welcome to show me the curry dot com I'm Hittle I'm a ninja and today we can assure you how to make chewy walnut and basin.

But he's now this recipe was given to me by Angeletti.

Thank you so much about this recipe.

It's super easy and super delicious yet so let's get started.

So we're gonna take a panel here.

It's better to take a non steak because it's just easier to mix things around.

Absolutely.

We're gonna act four tablespoons of oil using canola oil, and we're gonna use four tablespoons of butter unsalted butter.

Now, if you want to use only butter, that's absolutely fine.

It's eight tablespoons.

Either way, only oil on lee butter on Lee GI or mixture of oil and G.

Basically, you need that fat tables, wounds of it so you can mix and match.

You have a really like it is right.

So I'm gonna take it to the stove and allow the oil to heat up and the butter to melt, and I don't see that.

Okay, so for this recipe were using basin or chickpea flour, and we're gonna use about 2.5 cups of it.

Now, chickpea flour is notorious for having little lumps in there.

So what we're gonna do is just precept it so it's nice and smooth, and we have a sifter like this.

But if you have the one that this flag you can use that any which way.

But you need a fine powder.

The butter has melted and the oil and butter both actually heated up.

So we're gonna add in the sifted basin, and we're gonna now rose the basin.

We're gonna keep moving it around to get a wonderful aroma.

And the flame is actually on a very low because I want control over it.

I don't want it to burn, be roasting it.

There's still like balls being formed, and you want to kind of try and break them down.

So here's a little trick.

You take a steely Kadoorie or any kind of Pretoria flat surface and just kind of so that it just helps break all those walls.

So I had about 1/4 teaspoon of cardamom seats in my mortar pestle, and I'm just gonna crush him down so that we can add in player now, a lot of these spices they taste wonderful, right when you freshly crushed them things that stay upon your spice shelf for, like months and months and months or years.

Sometimes you know, they lose all their flavour, so it's best to keep them whole.

And then Christian, when you need cyanotic, be Florian tends to burn really fast, so that's the reason why we're constantly stirring it, moving it around, make sure no part of Take me far as like stuck at the bottom.

So it's been about 15 minutes, and you can see the colors changing slightly, and the place is smelling so good.

Unbelievable.

Either you can turn off the flame at this point, or you can keep it to really, really low simmer, which we're going to do on a very low simmer.

We're gonna add one cup off job walnuts.

You cannot, and you know how.

Do it if you like, but we like the texture.

Mix it in and here's the quarter teaspoon of cardamom extend.

Make sure that mixes and really well.

At this point, we're gonna add in a poutine ounce can of condensed milk, and it's a sweetened condensed milk, so it's already got the sugar in there No need Dad more.

And they were quick team accident.

Once it incorporates know all mixed in, I'm gonna turn off the plane.

And I have a little tray here, flat making trade.

And either you can lightly oil it or butter it, or we've got a piece of parchment paper on here so it doesn't stick.

I'm just gonna pour it into it.

So we put another piece of parchment paper over the health and we have our story again.

I'm just gonna smooth it out.

This is a process that has to be done really fast.

And it is your hot.

So a lot of people like to put work the silver paper.

You can take this off, but the work and let it set, Or you can just leave it like this.

And once it sets both sides be lock easily, you can cut it at that time.

So I think we're gonna leave it on.

You're gonna put in the fridge for about 15 20 minutes.

We're gonna remove the watchman, Capel, if you have a pizza cutter or if you have ah, pastry dough cutter, something like this will work.

Oh, yeah, and the knife is even a night so usually are in diamond shapes.

But there's no hard and fast rules if you wanna make squared and let's find, too.

If you want to try diamonds, then you can't just smoothly goes across.

So we cut it at an angle.

Now we're gonna cut straight, and that's gonna give us our diamonds.

I'm gonna smoothing out the edge first, so we get a nice even shape.

Now they'll be scraps of the end.

But you just have to eat, because what you gonna do with them?

You can't serve them.

Really?

Yeah.

So enjoy this delicious chewy walnut in basin Murphy and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.