Chana Magaj (Safeera Kaka)

500g chana flour
1/4 cup milk
2 tsp ground elachi
250g toasted almonds
2 cups ghee or coconut oil
2 cups icing sugar
1 cup klim or milk powder

Boil the ghee in the milk
Add it to the chana flour and rub till it resembles bread crumbs
Allow to sit overnight
The next day heat the ghee and cook the channa flour until it turns a light brown colour. This should take you 30 min on low heat
Add the toasted almonds and klim very gradually add the icing sugar until you get a creamy texture.
Pipe or add to moulds to set
Decorate with extra almonds and gold leaf

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