Wash the chickpeas and soak them in water for 5-6 hours. Then boil them with salt and water in pressure cooker till 2-3 whistles in low flame.
Strain all the water from them and then grind them well without adding any water.
Heat a pan and put ghee in it and then add the chickpea mixture in it.
Saute it well for 5-7 minutes and then add brown sugar and milk powder in it.
Roast them for another 3-4 minutes and then add splitted cashew nuts and raisins in it .
Mix it well.
Saute them again 3-4 minutes and then add milk in it.
Now your chickpea mixture is ready.
Make equal sized balls of the mixture.
Take the dark chocolate in a pot.
Put water in a saucepan and allow it to boil and then put the chocolate pot over it.
When half of the chocolate melts then switch off the flame and mix the chocolate with a spoon and the chocolate syrup is ready.
Then put one by one each balls in it.
Coat chocolate syrup around each chickpea ball.
Place all the chocolate chickpea balls over a butter paper.
Sprinkle the vermicelli sugar sprinklers and white chocolate chips over it .
Place them in the freezer for 30 minutes.
Now the chickpea chocolates are ready to serve. You may also store them in an airtight container for 7-8 days by placing them in the refrigerator.
