CHANA MAGAJ

Ingredients:

500g chickpea flour 100ml full cream milk, boiled 500g butter

5ml ground cardamom 375g icing sugar, sifted 100g Klim milk powder 100g flaked almonds, roasted Gold or copper dust, to colour almonds

Method:

Place the chickpea flour in a large mixing bowl and pour the hot milk over.

Rub the milk into the chickpea flour until it resembles breadcrumbs.

Leave the mixture to dry for an hour and then break down the large lumps using your fingertips.

Melt the butter in a thick-bottomed pot on a low heat and then add the chickpea flour.

Continue stirring until the chickpea flour turns deep golden brown in colour - this should take about an hour.

Leave the cooked chickpea flour to cool.

While the mixture is cooling, grease a baking tray with non-stick spray.

Line with a layer of plastic wrap and fold the wrap over the sides of the tray.

Spray the plastic with nonstick spray.

Stir in the ground cardamom, sifted icing sugar and full cream milk powder into the chickpea flour.

Using your hands, work the icing sugar and milk powder into the chickpea flour.

Press the mixture into the baking tray - if the mixture is too dry, add a little melted butter and mix well.

Dust the flaked almonds with copper dust and sprinkle them over the chana magaj.

Press the almonds down gently and leave to set.

Slice into blocks or diamonds and then lift the plastic wrap to loosen the magaj from the tray.

Yudhika’s tips:

Pecan nuts can be used instead of almonds.

The chickpea flour must be cooked thoroughly and does look dark. The milk powder does lighten the appearance.

This can be made up to a month in advance and stored in the refrigerator.

If you’re making this in advance, decorate with almonds just before serving because this prevents them from softening.