This recipe calls for Channa flour/Chick pea & also known as Gram flour. So this part is good, as chick peas are high in protein. The flour is then braised in ghee and mixed with milk, cream, powdered sugar & spices to produce a most delicious fudge like sweetmeat. (But maybe not so good anymore for the waistline!!)
Channa Magaj is one of my favorites as well. Once again, this is very easy to make. The only stage where you need to be very observant & hands on is when the flour is being cooked in ghee until it is a golden brown color. Stirring is important to allow even cooking & to prevent the mix from sticking to the pot.
I recommend using substitute ingredients for butter, sugar & milk & cream, that may be more suitable for certain health conditions.
Cook on a low heat to ensure it does not burn. Follow the recipe for details.
This recipe was given to my by my friend Mahendri Raidoo. It is her mother's recipe. While listening to South African, Radio Lotus, I picked up a very good hint from a professional chef. He suggested adding Nestle cream to the final mix. I tried this and really like this addition as it gives a smoother texture with a nice sheen as well. I used a little more than half the tin of cream. When you use it, go carefully, add half a can, mix and see if you need anymore.
Channa Magaj, ready to be eaten
Channa Magaj, spiced and decorated. all ready to be set.
I hope you enjoy using this recipe. Mahendri and her mum have always had success with it. I was very happy with it as well.
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