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Chana Magaj

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Chana Magaj
Naseema Khan Ladysmith
KITCHEN FUNDI
NASEEMA KHAN LADYSMITH

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NASEEMA KHAN LADYSMITH'S RECIPES

RECIPE


500 g sifted chana flour
1 tablespoon melted ghee (Clarified butter)
1⁄2 cup milk
Rub the above together
Sift well keep about 3 tablespoon rough flour crumbs aside

In pot add 2 cups semi solid ghee (Clarified butter)
Add that 3 tablespoon rough flour crumbs
Braise till the crumbs change colour slightly
Now add the sifted flour
Cook on low heat till the mixture is a slight deep mustard
Add 1 teaspoon rose or Elachi (cardomom) essence
I cook extra time + - 1 hour to avoid it having a raw chana smell.
Remove from stove
Cool completely

Add +- 2 1⁄2 to 3 cups sifted icing sugar
1⁄2 cup sifted klim or nespray (optional)
Add +-2 teaspoon crushed Elachi (cardomom)
Add 3 tablespoon ground almonds or almond powder
And some crushed almonds
1⁄2 teaspoon nutmeg (optional)

Put this mixture in a food processor few minutes to make it creamy and fluffy
Or you can skip this step
And mix well with hand
Mould in shapes or flatten in casserole
Decorate with more almonds
In top
Tip: if too soft add more klim

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