Celebrating heritage month by celebrating my Indian heritage, and that wouldn’t be complete without me sharing this delicious chana magaj recipe with you.Chana magaj is a delectable Indian fudge made from chickpea flour, ghee, ground pistachios, freshly ground elachi (cardamom) and icing sugar.
Everyone I’ve offered this fudge to claims it’s the best they’ve ever had!They’re not wrong!You’ll find this delectable fudge at every celebration, during prayer times and in my house… all the time.It reminds me so much of Diwali as a kid, receiving sweet meats and biscuits all wrapped up in a beautiful box, me picking off the almonds on all the naan katai’s and sneaking off with the biggest piece of chana magaj.
Here is how you can make this delicious Indian fudge.
500 g chickpea flour, I used the Woolworths brand
500 g ghee
500 g icing sugar
275 g full cream milk powder
3 teaspoons freshly ground cardamom
100 g roasted unsalted pistachios, ground
1. Prepare a cake pan with baking paper and set aside.
2. Place the ghee and chickpea flour onto a large non stick pan on medium heat and braise until the colour turns golden brown, about 15 minutes. Remove from the heat and mix in the icing sugar, ground pistachios and milk powder. Return to the heat and stir constantly until it turns a deep caramel colour.
3. Remove of the heat completely and mix in the ground cardamom and press the mixture into the prepped cake pan and allow to set in the fridge.