CHANA MAGAJ-INDIAN SWEETS
CHANA MAGAJ-INDIAN SWEETS
ΒΌ cup milk
500 g gram flour
2 teaspoon elachi powder
250 g chopped, oven roasted almonds
2 cups ghee
2 cups icing sugar
1 cup Klim powder
Additional chopped, coloured almonds for decorating
Boil 2 teaspoon of ghee with milk in a pot.
Pour the boiled mixture into a bowl with the gram flour.
Combine well until mixture becomes like breadcrumbs.
You can add the mixture into a food processor to smoothen even more.
Add the ghee into a pot on the stove together with the gram flour. Stir continuously. Heat should be moderate.
This should take around 30 to 40 minutes.
When the mixture turns golden brown, remove from the stove and add the roasted almonds.
Allow the mixture to cool completely.
Add the Klim, elachi and icing sugar.
Mix well and pour into a flat casserole.
Decorate with coloured almonds and glitter.
Looks and tastes superb.
Enjoy !!!
BRON – Amina Wackie Shaikh