Here is one of my favorite Indian sweets! Happy Diwali! Enjoy..

• 1 cup besan (chickpea flour)
• 1/2 cup coconut oil
• 1 cup shredded coconut
• ½ cup fresh ricotta cheese
• 4 to 5 green cardamoms (seeds taken out and crushed)
• 1¼ cups sugar
• Sliced almonds
• Pistachios, chopped

Heat a medium frying pan and add the coconut oil. Add the besan and sauté on medium heat for at least 30 minutes (or more) till the mixture turns a light caramel color.
Add the ricotta, coconut and cardamom seeds. Mix well and let the moisture from the ricotta cook out- about ten minutes.
Turn the heat off and add the sugar. Mix well until all is incorporated.
Spread the mixture on to a shallow platter with edges. Smooth with a spatula and sprinkle the almonds and pistachios and press down with fingers. Keep in fridge for half an hour to set. Take out and cut into small squares and serve.