Your Eid 2018 inspiration is here! Check out this Chana Magaj recipe by Katelyn Allegra as part of our Kate Tin Series.
Chana Magaj is a traditional Chickpea Fudge recipe.
Kate bumped up the traditional cardamom spice with a few more fragrant chai spices, added some chocolatey-ness and sprinkled it with toasted almonds for crunch but if you'd like to keep it more traditional, 1 tsp of ground cardamom is all it really needs to be just perfect.
CHOCOLATE CHAI CHICKPEA FUDGE
300g chickpea flour
80g ground almonds
300g Natura Sugars Demerara Icing Sugar
165g full cream milk powder
Chai Spice Mix
1 tbsp ground cardamom
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
20g cocoa powder
30g flaked almonds, toasted (optional)
Line a 32cm loaf tin with baking paper. Place the ghee and the chickpea flour into a large non-stick frying pan. Braise on medium heat, for about 10 minutes, stirring often, until the colour starts to turn a light golden brown caramel. Remove from heat and add the ground almonds, icing sugar and milk powder then return to the heat and cook for a further 10-15 minutes until a deep golden caramel colour. Stir in the spices then press half the mixture into the base of the cake tin. Mix in the cocoa powder and pour the mixture on top of the previous layer. Smooth out the top then sprinkle with the flaked almonds. Refrigerate until set then slice into thin pieces to serve.