Diwali is just around the corner and that means celebration time.  Synonymous with this festivity is, the delectable display and exchange of sweetmeats.   I am super excited as I have successfully veganised the traditional Chana Magaj whilst still maintaining the authenticity of this traditional Indian sweet flavour and texture…now this calls for a huge celebration 🙂 Special note: pls keep refrigerated.

Cooking time:   15-20 mins   Setting Time: 15 mins – 30 mins        

  • ½ heaped cup (125ml) + 2 tbsp (30ml) solid refined odourless coconut oil (not melted) 
  • 2 tsp (10ml) cardamom (elachi) powder
  • 60 ml finely ground almond powder
  • 1 cup (250ml) Besan (chickpea/chana flour) *pls see special note:
  • ½ cup (125ml) rice milk powder
  • ½ cup (125ml) icing sugar (sifted)
  • Slivered or chopped almonds to garnish

This is how:

  1. Heat oil in a non-stick pan on medium heat.  When the oil has melted, spoon in the cardamom powder and ground almonds – give this a quick mix with a spatula. 
  2. Stir in the besan flour – lower the heat to low to medium and continue to cook and mix  for 10 – 15 minutes until the mixture turns light brown. 
  3. Add the rice milk powder and cook for another minute then  turn of the heat and remove from the stove. 
  4. Mix in the icing sugar
  5. Pour the mixture into greased a tray
  6. Garnish with almonds and allow to set in a fridge or cool place before cutting into squares
  7. Best stored in the fridge

*Special note: please add an additional quarter cup up to a of a third a cup extra chana flour to heated coconut oil. This may feel quite stiff when cooking and stirring but I found adding more chana flour prevents it from easily melting.