Sift the wheat flour and toast it over medium-low heat for ~15 minutes until the raw flour smell disappears.

Add chickpea flour and toast for another 10 minutes.

Stir in cocoa powder and toast for 5 more minutes.

Sift the mixture again and return it to the pan.

Mix in ghee or butter, cardamom, cinnamon, and vanilla.

Stir in 130 g powdered sugar, mix well, then add the remaining 30 g.

Remove from heat and let cool until lukewarm (too hot = wafers soften; too cold = layers won’t stick).

Spread some lukewarm halva mixture evenly on the first wafer sheet.

Place the next wafer on top and gently press to stick.

Continue layering until all sheets are used.

Place a baking sheet and a heavy weight on top.

Chill in the fridge overnight or at least 12 hours.

Melt dark chocolate with 2 tbsp vegetable oil in a water bath (prevents cracking).

Let cool slightly and pour over the chilled Mikado block.

Decorate with ground pistachios and/or shredded coconut.

Once the chocolate is set, trim the edges straight with a ruler and cut into slices or diamonds.