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A new variation of the traditional Indian sweet “chana magaj” has been introduced, featuring roasted gram flour, butter or ghee, and aromatic spices. The recipe calls for 400 g of gram flour, 80 ml of milk or water, 1 teaspoon of nutmeg, ½ cup of sugar syrup, 500 g of butter or ghee, 1 tablespoon of cardamom powder, 1 cup of Klim, and 1 ½ cups of icing sugar. To prepare the sweet, the gram flour is sifted and mixed with the milk or water until a dough‑like consistency is achieved. The mixture is then fried in a thick‑bottomed pan with butter or ghee over medium heat for about 35 minutes, or until it turns golden brown. Care is taken to avoid burning the mixture. Once removed from the heat, cardamom powder, nutmeg, icing sugar, and Klim are added and mixed thoroughly. Sugar syrup is incorporated to bind the mixture together. The resulting dough is shaped into desired forms and chilled in the refrigerator to set. Article source: The Independent Online | Image credit: The Independent Online
A new variation of the traditional Indian sweet “chana magaj” has been introduced, featuring roasted gram flour, butter or ghee, and aromatic spices. The recipe calls for 400 g of gram flour, 80 ml of milk or water, 1 teaspoon of nutmeg, ½ cup of sugar syrup, 500 g of butter or ghee, 1 tablespoon of cardamom powder, 1 cup of Klim, and 1 ½ cups of icing sugar. To prepare the sweet, the gram flour is sifted and mixed with the milk or water until a dough‑like consistency is achieved. The mixture is then fried in a thick‑bottomed pan with butter or ghee over medium heat for about 35 minutes, or until it turns golden brown. Care is taken to avoid burning the mixture. Once removed from the heat, cardamom powder, nutmeg, icing sugar, and Klim are added and mixed thoroughly. Sugar syrup is incorporated to bind the mixture together. The resulting dough is shaped into desired forms and chilled in the refrigerator to set.
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