Chana Magaj
This Indian sweetmeat or mithai is simple and delicious fudge made from chickpea flour
Servings: 24
Ingredients
- 1&1/4 cup chickpea or gram flour
- 1 cup/250ml butter ghee or unsalted butter
- 1/2 cup/125ml powdered milk
- 3/4 cup icing sugar
- 3/4 tsp ground elachie/cardamom
- 1/8 tsp ground nutmeg
- 1 tbsp ground almonds (optional)
Instructions
- Heat the ghee in a medium sized pan on low heat. Add the chickpea flour and mix at regularly until it turns golden brown. This takes between 20-25 minutes
- Heat the ghee or butter in a medium sized pan on low heat. Add the chickpea flour. Allow it to cook for 25-30 minutes until the mixture turns a caramel colour. Be careful that it does not scorch, you need to mix at regular intervals and keep a close eye on the mixture
- Remove from heat. Allow it to cool for 15 minutes. Mix in the powdered sugar, powdered milk, elachie, nutmeg and ground almond
- Line a dish with baking paper and pour the mixture in. You can decorate with almonds or silver leaf. Refrigerate for 2 hours and slice as desired.
Notes
- This is a small quantity of Chana Magaj but you can double the recipe if you wish
- I skipped the step where you rub the ghee and milk into the chickpea flour and allow it to rest for an hour, thus this Chana Magaj is much smoother and not grainy. If you prefer grainy add 1 tablespoon of ghee from the 250ml into the chickpea flour and add 2 tablespoons of the powdered milk. Rub it in and allow it to stand for 1 hour before following method above
- The mixture is very liquid but don't stress as it does set in the fridge