Chana Magaj Recipe

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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top