If you’re searching for easy, foolproof sweetmeats, my Simple Chana Magaj recipe is a must-try!
Believe it or not, this recipe involves just a handful of ingredients and a little arm workout, making it perfect for anyone looking to whip up a delicious and simple sweetmeat.
I’ve carefully measured each ingredient to ensure you get a smooth, melt-in-your-mouth texture in every bite. To guarantee the best results, please follow each step closely and stick to the listed ingredients, like ghee, as I haven’t tested substitutes like butter.
Following these steps will help you achieve a beautiful batch of chana magaj, just under 1 kg, ready to impress your family and friends!
INGREDIENTS
(MAKES 900G)
– 400g chana flour (gram flour/besan)
– 200g ghee (clarified butter) + 1 Tablespoon of ghee
-1/4 Cup Milk
– 250g Icing sugar (you can use a little less (200g) if you prefer a softer chana magaj)
– 50g Milk powder
-1 Teaspoon Ground Elachi
-1/4 Teaspoon Nutmeg(Optional)
– Coloured Almonds
-Edible Glittler (Optional)
METHOD
1. Prep the Chana Magaj base:
– Combine Chana Flour, 1 Tablespoon Ghee & milk. Mix until coarse breadcrumbs form.
2. Roasting the Chana Flour:
– Heat the ghee in a heavy-bottomed pan over low to medium heat.
– Add the chana flour to the melted ghee and roast it, stirring continuously to prevent burning. This will take about 15-20 minutes. The flour should turn a golden brown/caramel colour, it will have a nutty aroma.
3. Adding Milk Powder :
– Add the milk powder & elachi to the roasted chana flour mixture and mix well. If you adding nutmeg, add in at this point.
4. Sweetening the Chana Magaj:
– Remove the pan from the heat and let the mixture cool slightly for about 5 minutes.
– Add the sifted icing sugar and to the mixture. Mix everything thoroughly.
5. Setting the Magaj:
– Transfer the mixture to a greased tray, you could also use cutter, a silicone mould or ice cream soop like I did to form your desired shape.
- The chana magaj sets fast so i suggest moulding as soon the icing sugar is incorporated.
- Let it cool completely at room temperature or refrigerate it for faster setting.
6. Decorating:
– Once moulded, decorate with coloured almonds/chopped nuts and edible glitter and set in the fridge.
Storing:
Store in an airtight container. This recipe can be made ahead of time and stored in the freezer, it freezes really well. Alternatively store in the fridge until Diwali. I suggest making this a couple days before.