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Easy Chana Magaj Recipe

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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Combining Ingredients 15 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian

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.