Wash and Soak the chickpea in water for 5-6 hours and then boil them in a pressure cooker with water and salt into 2-3 whistles in low flame.

Then strain all the water from it with the help of a strainer and then grind to make a mixture.

Put a pan on heat and add ghee in it and then add the chickpea mixture in it and saute them well and cook them up-to 7-8 minutes.

Then add the brown sugar and milk powder in it and mix them well and cook again for 2-3 minutes.

Then switch off the flame and allow it cool completely and then make small ladoos from it.

Take a dark chocolate and allow it to melt in double boiler method.

Coat each laddoo in chocolate syrup and then put them on the butter paper.

Sprinkle some sugar sprinklers and chocochips on them.

Then put them in the freezer for 30 minutes and your chickpea chocolate ladoos are ready to serve. You can store them in the refrigerator in an airtight container for 5-6 days also.