indian sweet

I reckon it might be mysore pak (with the currants an addition to the traditional recipe).

Whatever it is, it has to be cooked. Raw besan/gram flour tastes very beany.

Its fudgy in consistency ...and yum....
there are some crunchy bits that i thought might be crushed biscuits.....
I'll look up the mysore pak

thanks

I looked for the mysore pak and also found something called Besan burfi.... looks similar

It does indeed sound like besan burfi. Should you feel like it, it is one of the easier Indian desserts to make. The recipe I use does not contain currents, but I'd guess that you soak them beforehand, drain them well and stir them in when you add the aromatic water:

Besan (Chickpea flour): 1 Cup or more, enough to make a thick paste, like a slightly dry roux
Ghee (Clarified butter): 1 Cup
Cardamom seeds: ½ teaspoon
Sugar: 1 Cup
Kewda, rose or orange blossom water

In a heavy bottom pan, mix Ghee and Besan. Turn on heat to low. First the Besan with soak the Ghee in and then as the Besan starts to fry, the Besan will start getting lighter. Keep stirring till the Besan starts to change color to brown with nutty aroma. Do not let the Besan Burn to brown. Turn off heat. Stir in cardamom and sugar. Allow to cool until it is warm, but still pliable. Jut over body temperature, say. Stir in aromatic water.

Put it in a deep cookie pan while still hot. Press the ingredients with spatula. Let it cool. Better, generally, to plan a day ahead. If you cool it in the fridge, it gets a greasy coating of coagulated butter.

Who cares what it is??? as long as it's delicious!

I think that should be kewra water in #5, not kewda, unless it's some dialect thing.

That would be "kewra" rendered in the "I have large fingers and a small keyboard and my spell checker does not help with non-English words" dialect.

Or perhaps it is dialect thing...

Who knew?