Chana Magaj Fridge Tart
This creative take on the traditional chana magaj combines the nutty, fudgy flavour of roasted chickpea flour and ghee with a creamy fridge tart style dessert. It layers soft, milk-soaked boudoir biscuits with a rich magaj cream, finished with lightly sweetened whipped cream, almonds, and a touch of edible foil for festive sparkle. A make-ahead treat that’s indulgent yet refreshing, perfect for gatherings or a family-style sweet dish.
| Cuisine | South African |
| Category | Dessert |
| Prep Time | 1 hour |
| Cook Time | 40 minutes |
| Chilling Time | 6 hours |
| Total Time | 7 hours 40 minutes |
| Servings | 1 serving |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
Place ghee and chickpea flour in a deep saucepan over low heat. Stir occasionally until the mixture changes colour, thickens, and smells nutty, around 30–45 minutes. Remove from heat and let it cool slightly.
- 2
Sift in milk powder, add ground cardamom and icing sugar, then stir until thickened. Whisk the coconut cream until smooth and mix into the chana base. Whip 2 cups of cream in a separate bowl and fold gently into the mixture.
- 3
Arrange boudoir biscuits in a single layer in a 23cm x 23cm dish. Mix remaining cardamom with milk and drizzle over the biscuits. Spoon the chana mixture evenly on top, smoothing the surface. Refrigerate for at least 6 hours or overnight until set.
- 4
Whip the remaining 1 cup cream with a little sugar until stiff peaks form. Spread or pipe over the tart before serving. Finish with toasted almonds and edible foil for decoration.
Nutrition Information
| Calories | 485 |
| Protein | 9g |
| Carbohydrates | 48g |
| Total Fat | 30g |
| Saturated Fat | 17g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 9g |
| Trans Fat | 0g |
| Cholesterol | 75mg |
| Sodium | 90mg |
| Potassium | 320mg |
| Fiber | 3g |
| Sugar | 26g |
| Vitamin A | 680IU |
| Vitamin C | 1mg |
| Calcium | 110mg |
| Iron | 2mg |
Recipe Notes
Chickpea flour needs patient toasting in ghee or butter to unlock its nutty aroma. Rushing this step risks a raw taste or burnt flavour.
Full-fat coconut cream works best for richness and helps lighten the traditional dense magaj into a creamy mousse-like texture.
Boudoir biscuits soak up the milk mixture quickly, so arrange and layer them just before pouring the chana filling to avoid sogginess.
For a lighter finish, you can swap some of the fresh cream with whipped evaporated milk, though it won’t be as rich.
The silver or gold foil is optional but adds a celebratory touch often seen in Indian sweets, perfect for special occasions.
This dessert can be made a day in advance, allowing the flavours to meld beautifully overnight in the fridge.
Leftovers keep well for up to 3 days, though the biscuit layer may soften further over time.
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