Recipe

Chana Magaj - Chickpea Fudge Recipe

	Evilandrzej / All my dishes 4 months, 3 weeks ago Indian chickpea fudge. My absolute favourite sweetmeat of all time. Tastes like a rich soft buttery peanut and cardamom shortbread kinda thing. so very good. Once you've made it once or twice, you can adjust the proportions for a crumblier or more solid consistency as you prefer.... More Prep:5m Cook:60m Servings:20	Evilandrzej
	indian chickpea fudge cardamom

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Ingredients

4 Cups chickpea flour

2 Cups clarified butter

5 Tablespoons milk

Finely ground seeds from 6 cardamom pods.

1 cup icing (powdered) sugar

2 Tablespoons milk powder

Directions

Blend the milk, and chickpea flour to form crumbs.

Heat the clarified butter over medium-high heat in a large pot.

Add the chickpea flour crumbs.

Stir constantly until the flour mush turns a peanutbutter colour, and starts to smell really good. This will take a bout 50 minutes. You have to stir the whole time. it'll be worth it.

Remove the mixture from the heat and stir in the cardamom.

Stir in the milk powder, and slowly mix in the icing sugar, beating the mixture well.

Pour into a heatproof square dish to set.

Cut into squares.

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Comments

jo_jo_ba 4 months, 3 weeks ago said:
Too cool! Will try my hand at it this christmas

peetabear 4 months, 3 weeks ago said:
This sounds very interesting and will give it a try at Christmas time like Jo Jo...

I do have one question........ in the recipe it says 5 tbsp of milk and in the directions it says milk powder...

should i use powdered milk or real milk???

Peeta

evilandrzej 4 months, 3 weeks ago said:
Hey, glad you like it :)
you sprinkle 5T real milk into the flour and mix to make crumbs to start with. After cooking it, you stir in 2T milk powder. The milk powder is entirely optional though, so you don't have to buy a whole bag full if you don't usually use it. The friend who gave me this recipe insists that it's better with the milk powder, but i've actually never included it, and it's yummy anyway!
Oh, and once you've made it once, you might end up with a very buttery, solid result. Simply adjust the proportions of flour and butter if you'd prefer something a bit more like shortbread the next time. Both ways are really really addictive.
Chana magaj is traditionally served for religious festivals, decorated with coloured flaked almonds.

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