Creamy Soft Magaj

CREDITS

📜 @cakesbakesdubai 👆🏿👇🏿📸_Shenaz🇦🇪Suleman_ mum in law

INGREDIENTS

1 1/2 Cup Nido 1 1/2 Cup chana flour1 ½ c ghee (Clarified butter)1 1/2 Cup icing sugar (1 small can nestlè cream to beat the magaj lastly in the kenwood)1 level t.cup desiccated coconut or substitute with pecan nuts 1 level t.cup chopped pistachio1 level t.cups chopped almonds2 tablespoon crushed edible resin gum (Gum Arabic) Saffron as needed

METHOD

Method : Heat the 1 ½ cup ghee (Clarified butter) add the gum Arabic let it go pink then same pot add the channa and Nido powder which have been sifted together Stir in nicely and cook on high flame for 5 minutes, then lower heat keep stiring continuously, once you see a tinge of golden brown showing add the almonds, Pistachio’s, and desiccated coconut continue to stir in till all nuts have mixed in nicely on low heat and the when you see the color go more into a beige color switch off and offload into the kenwood mixer add the 1 ½ cups of icing sugar, give a nice blitz on high I added 1 Small can of nestle cream with my icing sugar to give a more creamy yummy taste this in fact helped to cool faster You may set this in a a 9” inch pan or be more daring wearing gloves as still hot pat into a greased moulds which have extra nuts and saffron and leave to cool then decorate as desired sprinkle the bloomed edible resin gum Gum Arabic in top gives a nice crunchy taste _Kindly share as received _ جـَــــزاكـُــــم اللهُ خـَـــــيرًا

INFO & TIPS

You may use fresh cream instead of nestle when blending with icing sugar changes the texture and taste 👅 Devine

POSTED ON

27 Apr 2023

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