This is a recipe that i created a few years ago along with my traditional vegan chana magaj. In this recipe I chose to omit the cardamom flavour. Also I find that this recipe could easily pass as a vegan chocolate fudge. That been said I prefer to call it a variation of chana magaj because of the use of besan/chickpea flour. Call it as you may – it is a wonderful recipe not only for Diwali but for any occasion or if you just feeling for a sweet-treat.
½ cup (125ml) + 2 tbsp (30ml) refined odourless coconut oil 60 ml finely ground almond powder 1 cup (250ml) Besan (chickpea/chana flour) ½ cup (125ml) icing sugar (sifted) ¼ cup (60ml) + ½ tbsp vegan Cocoa powder. Heat ½ cup oil in a non-stick pan on medium heat. Spoon in ground almonds. 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. The mixture will be quite stiff - add a tablespoon of coconut oil. Turn down the heat. Mix in the icing sugar and cocoa powder. Continue to mix. Again the mixture will be quite stiff. Add another ½ tablespoon coconut oil. If you still find it difficult to stir, add the remaining half of the coconut oil. Pour the mixture into a greased tray or moulds. Allow to set in the freezer for 30 minutes. Note if set in a tray, cut into squares after it has cooled in the tray. Best stored in the fridge. (Note: the more coconut oil you use the quicker the chana magaj will melt). Enjoy 🥳