LANDI’S CHANA MAGAJ
Makes 9 squares
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes
ghee 500 g
500 g 500 g
100 g, ground 275 g
3t
150 g, for topping
chickpea flour into a large nonstick pan over a medium heat and braise until golden brown, about 15 minutes. 3 Remove from the heat and mix in the icing sugar, ground pistachios and milk powder. Return to the heat and stir continually until it turns a deep caramel colour. 4 Remove from the heat and mix in the cardamom. Press the mixture into the cake tin, top with the pistachios and chill to set. father Frank’s legendary vegetable biryani. “A few days before Diwali, my dad visits a local market to source all the KZN produce, then marinates the vegetables in a homemade masala-tikka sauce the night before. On the day, it’s cooked with pure butter ghee over a wood fire, then topped with a sour-milk and chilli-cucumber dressing. Oh, and it also has blue rice!”
Rev’s pro tip: “There are a host of sweet treats that can only be made using powdered milk. Use the best powdered milk money can buy. The integrity of ingredients really helps shape the flavour of these sweet treats.”