Thursday, September 9, 2010

Channa Magaz

1 cup Ghee
2 cup Baisan (Gram flour)
1/2 tsp Elachi powder (Cardamom)
2 tbsp Milk
1 cup Icing Sugar
Ground Pistachios for garnishing
(The recipe is doubled in the pictures shown)

Melt the Ghee and add Elachi powder and braise well.

Mix the milk with the baisun and rub with your palms to make some smalls tiny balls in the baisun. Now add the pre-measured Baisun .

Mix well and keep braising/bhoonj on lowest flame setting.
Continue braising until it turns bubbly and a nice aroma is present

Now turn off the flame and get it off the stove. Add the Icing sugar.

Mix really well with a wooden spoon.

In a greased baking dish/pyrex dish, pour the mixture and hit the bottom of the dish gently on a hard surface so everything looks even, Garnish with ground pistachios.
Cit into squares and let it set in the fridge for an hour.

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