Apricot and pistachio halwa

I was tidying out the kitchen cupboards over the weekend and found half a bag of chickpea flour, hmm... what to do with it? 
While I did fancy making some onion bhajis the thought of cooking up something sweet with it was also mighty appealing, so I decided upon making halwa. This version is somewhere between Middle Eastern style halwa and an Indian barfi. I kind of made up the recipe as I went along and it turned out pretty tasty. Note: despite the fact that this is fruit based it probably contains a million calories, but sometimes it's best not to think about these things too deeply...

Ingredients
110g chickpea flour
250g dried apricots
Fresh orange juice
4 tablespoons rose water
100g margarine (melted)
200ml milk
50g pistachios
Rose petals (to decorate)

1. Cut the apricots into small pieces, put into a container and pour in enough orange juice to just cover them. Leave overnight (or a few hours) to soak and then puree
2. Dry roast the chickpea flour for around 5 minutes in a heavy bottomed pan until it loses its 'raw' smell, then tip into another container
3. Add the apricot puree, pistachios, milk and rose water to the pan and slowly heat, adding around half of the melted margarine
4. Sift in the chickpea flour and stir well
5. Bring the mixture to the boil and then turn the heat down, stirring constantly
6. Now add the rest of the margarine
7. Keep on stirring until the mixture starts to pull away from the sides of the pan, this takes around 10-15 minutes
8. Pour into a container lined with cling film. Decorate with some crushed pistachios and rose petals (optional)
9. Leave to cool and then cut into pieces