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The chef-style kota

30 minutes

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20 minutes

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Mielie meal roti

30 minutes

Cooking with

Brandy panna cotta

10 minutes

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10 minutes

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Bulgogi sauce

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15 minutes

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Peri-peri grilled chicken

45 minutes

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10 minutes

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50 – 60 minutes

Diwali recipes

Gulab Jamun with coconut

30 minutes

Diwali recipes

Chana magaj with pistachios

30 minutes

Chana magaj with pistachios

Serves Makes 9 squares

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

500 g ghee
500 g chickpea flour
500 g icing sugar
100 g roasted, unsalted pistachios, ground
275 g full-cream milk powder
3 t freshly ground cardamom
150 g pistachios, for topping

Method

1. Line a 23 cm square cake tin with baking paper and set aside.

2. Place the ghee and 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.

Find more Indian recipes here.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira

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The chef-style kota

Mabhanzi

Mielie meal roti

Brandy panna cotta

Blanched baby spinach

Bulgogi sauce

Slaai

Peri-peri grilled chicken

Pork belly bossam

Sundried tomato-and-basil mieliebread

Gulab Jamun with coconut

Chana magaj with pistachios

Chana magaj with pistachios

Ingredients

Method