Chana magaj recipe by Keenan Blake
800g Gram Flour
80ml Milk
1 teaspoon Nutmeg
3 1/2 cups Icing Sugar
500g Butter or Ghee
1 tablespoon Cardamon Powder
1 1/2 cups Nespray or Klim (full cream milk powder)
Colour Almonds nibs
In a bowl sift gram flour, rub the milk in. Put through a processor and process until fine or you can use a sift. Use a thick bottom pan and add 500g butter or Ghee and fry Chana mixture until golden brown on medium heat for around 15 to 20 mins. Be very careful , do not burn the mixture. Remove from the stove and allow to completely cool. Add the chana mixture into another bowl. Now add the icing sugar, cardamon powder, nutmeg and Klim or Nespray(full cream milk powder). Mix everything together well. Empty into a greased and lined baking tray or dish. Sprinkle with coloured almonds and refrigerate until set. When cold and set, cut in squares.
