1- First of all, put your all ingredients on your kitchen container. Then, put your roasted chickpeas into the Blender - machine and blend them until they turn to flour (there should be no chickpea crumbs in the flour, it should be completely flour, otherwise it will not hold the consistency). Then, set aside.

2- Then, melt the butter in a saucepan over low heat. Then add chickpeas flour, little by little, and keep stirring (Dont forget to stir constantly because stirring process is really very important). Stirring until you have a roux with your flour and the taste of flour has been cooked out (it takes nearly 7-10 minutes).

3- Then, add sugar and continue to stir for more two or three extra minutes, then carefully add the hot milk (watch out for spatter). Please dont stop, change your arm but dont stop, stir constantly. If you dont want flour balls in your halva, stir constantly, until the whole your sugar and milk are soaked. Now, it will get harder to stir but you should keep stirring, dont stop. Then cover and continue cooking over very low heat for 5-7 minutes.

4- Then, spread the still - hot pudding (halva) on a plate, and by using the shaper, cut the helva into small squares or diamonds for the serving plates (If you want, you can make your own shape by your hands or with two spoons give chickpea halva some sort of spoon - shape).

5- For garnishing; put an half piece of walnut and sprinkle a pinch of nutmeg powder over top and serve.

Enjoy!