15 Sep Bobby's Chana Magaj
I love Chana magaj. I could eat this sweet meat for breakfast, lunch, supper and all the snacks in between.
This was not a sweetmeat that was made often in my household growing up or when it was lying around it was normally only the small pieces and crumbs left over from the Diwali platters.
Last year I was in charge of the platters and this year my mum is allowing me to make the trays again, so it is that time of the year with just over a month left till Diwali it is time to get cracking and practicing.
I tried making this recipe one and I tried using Cremora instead of Klim and it was a DISASTER, so this time around I tried it using Klim and it came out perfect, the only difficulty I came across was the wax paper lining the tray… but I still have some time to perfect that.
¼ cup milk.
500g chana flour.
2 tsp elachi powder.
500ml icing sugar.
250ml Klim .
Coloured chopped almonds for decorative purposes.
Place 2 tsp ghee and the milk in a pot.
Bring to a boil and remove from heat.
Place the chana flour in a bowl and pour the hot milk mixture into the flour.
Using a spoon mix together until the mixture becomes crumbly.
Put the pot back on the stove and add the remaining ghee.
Once the ghee starts to boil add the chana flour mixture to the pot and stir.
Allow to boil for 30 minutes on a medium heat, stirring continuously to prevent the mixture from sticking to the pan.
The mixture will bowl up and become thickish the longer it boils.
Remove from the heat and add the chopped almonds, stir and allow to cool until completely cold.
Once cold, add the klim, elatchi powder and icing sugar.
Using a spoon, mix until everything is well combined.
Pour into a square container that has been greased or lined with wax paper.
Using an off set spatula and evenly spread the mixture.
Decorate with the coloured almonds and gentle press down so that the nuts can stick.
Pop into the fridge to set for about 4 hours or over night.
Prepared, tried and tested by: Bobby Swanson
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