Making Chana Magaj - Hazel shows us her second Diwali sweetmeat recipe

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery is less processed.

Start by sifting 500 grams of chana flour and 500 grams of icing sugar together.

In a non-stick pan on very low heat, melt 2 tablespoons of ghee from the 2 cups of ghee and add 1/4 cup of milk to it, mixing until an emulsion forms.

Switch off the heat and pour the milk and ghee mixture into the chana flour in a mixing bowl, blending to form a breadcrumb-like consistency.

Return to the stove and melt the remaining ghee in the pan on medium heat.

Add the chana flour mixture to the melted ghee, stirring continuously to break down lumps and cook for about 5 to 10 minutes until the color changes from mustard to light yellow.

After about 5 minutes, check the mixture; it should be frying nicely with air bubbles and increased volume.

Switch off the heat and let the mixture sit for 2 minutes before adding chopped almonds, cooking for another 5 minutes.

Transfer the mixture to a bowl and let it cool for about 2 hours before adding the icing sugar and elachi powder to avoid making it too liquidy.

Once cooled, mix in the elachi powder and 1 cup of milk, then add all the icing sugar and blend until it forms a hard paste.

Use your hands to knead the mixture into a solid dough.

Mold the dough using a Malaysian cutter, pressing it down and shaping it with your thumb, then place almond slivers on top.

Once shaped, place the chana magaj in the fridge to set further as it is quite soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens