INGREDIENTS:

• 500g chickpea flour
• 100ml hot milk
• 500g butter ghee
• 5ml ground cardamom
• 375g icing sugar, sifted
• 100g Klim milk powder
• Butter to grease
• 100g flaked almonds, roasted
• Edible copper dust, to tint almonds

METHOD:

Place the chickpea flour into a bowl and pour in the hot milk. Rub the milk into the chickpea flour until it resembles breadcrumbs.

Leave the chickpea flour to dry out for an hour and then break the lumps down until they resemble fine crumbs.

Melt the butter ghee in a large, thick-bottomed pot on a low heat.

Add the chickpea flour crumbs and continue stirring until the mixture turns golden brown. This should take about an hour.

When ready, the mixture should be a deep golden brown and gritty. Leave the cooked chickpea flour to cool.

Stir in the ground cardamom. Add the sifted icing sugar and Klim to the cooked chickpea flour.

Rub the icing sugar into the chickpea flour, ensuring the ingredients are well combined.

Grease a deep baking tray with butter and then line with cling wrap. The cling wrap should also cover the sides of the baking tray.

Grease the cling wrap with butter and then pat the mixture into the tray. Press down firmly. If the mixture is too dry, add a little melted butter and mix again.

Dust the roasted flaked almonds with the copper dust and sprinkle over the chana magaj. Press the almonds down.

Slice into blocks when the chana magaj is set.

Gently lift the cling wrap to loosen the chana magaj.

MAKES: 24

TIME: Two hours, 10 minutes, plus setting