Chana Magaj

CREDITS

Apa Nafisa💖, adjusted

INGREDIENTS

500g chana flour¼ cup milk2 tablespoons ghee (Clarified butter)
2 cups ghee (Clarified butter)- 400g1 tablespoon Elachi (cardomom)pinch saffron
80g chopped almonds
2.5 to 3 cups icing sugar- taste 1 cup klim or nespray

METHOD

In a large bowl, place the chana flour. Then add in the milk and 2 tablespoons ghee (Clarified butter) and use your fingertips to make breadcrumbs. Set aside.
In a large, thick based pot, warm up the ghee (Clarified butter). Now add in the Elachi (cardomom), saffron and the chana mixture.Lower heat to very low and braise for 40 minutes.
Add in the chopped almonds and braise a further 30 minutes.Stir periodically and make sure heat is on very low.
Remove from stove and cool completely for 2-3 hours. Now add in the icing sugar and klim.Knead well by hand or let it run in the Kenwood, with the beater attachment, until smooth and clumping together.
Flatten into a large pyrex (to be cut onto neat squares) or press compactly into silicone moulds. Cover tightly and refrigerate for at least 48 hours before serving.
Allow to come to room temperature when serving for absolutely delicious, melt in the mouth Magaj😋👌

INFO & TIPS

I once made this and didn't realise the heat was too high. The resulting Magaj was a little darker than should be but had the most amazing toasty, caramelised flavour.

POSTED ON

27 Dec 2024

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