Ingredients

Method

For the magaj layer:
• 200 g ghee or unsalted butter, cubed
• 250 g chana or gram (chickpea) flour
• 85 g Klim milk powder
• 1 t ground cardamom
• ¾ cup icing sugar
• 1 x 400 ml can coconut cream
• 2 cups fresh cream
For the base:
• 1.5 sleeves boudoir biscuits (lady fingers)
• ½ t ground cardamom
• ¾ cups milk
For the topping:
• 1 cup fresh cream
• white sugar, to sweeten
• slivered almonds, toasted, to garnish
• silver or gold foil, to garnish

Method

Ingredients

1. To make the magaj layer, add the ghee and chana flour to a deep saucepan and place over low heat. Once the ghee has melted, stir to incorporate the flour. Keep stirring every couple of minutes. The mixture will transform from pale to darker over time and become molten in texture. It takes between 30 and 45 minutes to achieve this. When it's ready, it will release a nutty aroma. Be careful not to burn it! Once ready, remove the mixture from heat and allow to cool for 10–15 minutes. Sift in the milk powder, add the ground cardamom and the icing sugar, and stir until the mixture thickens.

2. In a mixing bowl, whisk the coconut cream until smooth and add to the chana mixture. Combine well. In another clean bowl, whip 2 cups fresh cream, then gently fold into the chana mixture.

3. Arrange the boudoir biscuits in a single layer at the bottom of a 23 cm x 23 cm ceramic or glass dish. Whisk the cardamon into the milk and pour evenly over the biscuits. Spoon the

chana mixture evenly over the biscuits, then transfer the dish to the fridge to set for at least 6 hours or overnight.

4. Make the topping just before serving by whipping 1 cup fresh cream with a little sugar in a bowl until stiff peaks form. Pipe or spoon over the top of the set chana mixture and decorate with the almonds and the silver or gold foil.

Find more sweet tart recipes here

Videographer: Romy Wilson
Photographer: Jan Ras
Food assistant: Claire-Ellen Gooderson
Production: Amy Ebedes-Murray