This easy chana magaj recipe is perfect for first time bakers. A step by step guide on how to make this delicious sweetmeat.
Easy Chana Magaj Recipe (Perfect For First Time Bakers)
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
- 400 g chana flour (gram flour/besan)
- 200 g ghee (clarified butter) + 1 Tablespoon of ghee
- 1/2 cup Milk
- 1 cup Icing Sugar
- 50 g Milk Powder (Klim)
- 1 tsp Ground Elachi
- Coloured Almonds (Optional)
- Edible Gltter (Optional)
Instructions
- 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. 6. Decorating: – Once moulded, decorate with coloured almonds/chopped nuts and edible glitter and set in the fridge.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.
Video
Notes
Storing:
- Store in an airtight container.
- This recipe can be made ahead of time (1 week) and stored in the freezer.
- It freezes really well in an airtight container.
- Alternatively store in the fridge until needed.
- I suggest making this a couple (3/4) days before hand.
This was such an easy recipe to follow. Turned out great.
I tried making this for Diwali and it was absolutely incredible! The combination of the Chana flour with ghee created a rich, nutty base and the subtle sweetness, balanced by the elachi powder, added a beautifully warm, aromatic flavour.
I topped it with slivers of colourful almonds and it was ready to serve!
It was so easy to make, yet it tasted like something from a professional sweet shop! Perfectly dense yet soft, it had a great texture and was a hit with everyone who tried it.
I need to work on my moulding as I am new to the whole baking experience, but I truly recommend this recipe!
This sounds amazing, well done for dear.
This recipe was fantastic! The flavours came together beautifully.
I have tried other recipes prior to this but this was the easiest and most convenient.
I loved how simple the instructions were, and the texture and consistency of the chana was perfect.
The dish looked as good as it tasted!
I’ll definitely continue using this recipe. Highly recommend it, especially for first time bakers, like it says in the heading!