Chana Magaj

Chana Magaj

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  • makes about 30 pieces
  • Easy
  • 15 minutes
  • 45 minutes


  • 35 ml milk
  • 20 ml ghee
  • 250 ml chickpea flour
  • 250 ml ghee
  • 10 ml cardamom powder
  • 45 ml ground almonds
  • 100 ml Klim instant milk powder
  • 250 ml icing sugar
  • 50 ml coloured almonds, to garnish

Cooking Instructions

Heat the milk with 20ml ghee, and mix into the flour.

Heat the 250 ml ghee in a heavy based pot and add the cardamom and 45 ml ground almonds.

Add the flour mixture to the ghee, continue mixing and cook over medium heat for about 45 minutes or until the mixture turns light brown.

Remove from heat and allow to cool, before adding the sifted icing sugar and klim.

Mix thoroughly. More cardamom and almonds can be added if you like.

Pour mixture into greased trays and garnish with slivered almonds. Allow set overnight before cutting into desired shapes.

Cook's note: Ghee is available at some Indian shops, or make your own ghee at home. Ground cardamom can be found in Indian shops, or simply grind the tiny black seeds in a grinder or mortar and pestle, or mix with a little sugar and grind to a powder using a rolling pin.


Chana Magaj (sometimes called Indian fudge) is a traditional Indian sweet that's made during Diwali celebrations.

This recipe was created by Usha Singh, a regular TASTE contributor and author of the popular foodie blog, Healthy Vegetarian Foods, especially for Diwali.

Usha Singh Recipe by: Usha Singh
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