Chana Magaj

A traditional Indian sweetmeat eaten during Diwali.
 
chana magaj

Recipe from: 9 November 2012
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 500
    g
    Stork Bake
  • 2
    cup
    chickpea flour
  • 1/4
    cup
    milk
  • 1/2
    cup
    crushed almonds
  • 1/2
    tsp
    nutmeg
  • 2
    cup
    full cream milk powder
  • 3 1/2
    cup
    icing sugar
Servings: Change Serving
 
 

Method

 
PLace Stork Bake in a thick based pan and heat over gentle heat until completely melted.

Place chickpea flour in a mixing bowl. Sprinkle the milk in and rub to obtain a coarse texture.

Add the melted Stork Bake and stir-fry for up to 2 minutes - gently folding until the flour is a shade darker and the fat begins to surface.

Remove from heat and add the almonds and nutmeg. Sift in milk powder and icing sugar.

When cool enough to handle, knead until smooth and pliable. Cut into pieces when cooled.

Reprinted with permission of Stalk.
 

Read more on: festive recipes  |  diwali
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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