Magas/Magaj – this is definitely my favourite Indian sweet of all times! It’s a fudge-like Gujarati sweet dish made by mixing together chickpea flour, ghee and sugar. You can also use besan/gram flour for this mithai. We like ours in barfi shapes but you can make them as ladoos too. P.s the melted form of this sweet tastes great too!

Yields24 Servings
Total Time40 mins

 1 cup Ghee/clarified butter
 3 cups Magas/coarse chickpea flour
 1 cup icing sugar
 1 tsp cardamom
 Sliced pistachios and almonds for garnishing

1

Grease the tray you will set magas in with a bit of ghee

2

Heat the ghee in a pan on a medium heat

3

Once the ghee is hot, add in the flour and constantly stir with a spatula until it becomes brown in colour.

4

Stir for 15-20 minutes. The stirring takes the longest so will require arm power. The ghee will ooze out and turn the mixture into liquid like consistency.

5

Add in the sugar once brown and mix well.

6

Pour out the mixture into the tray and smooth out using spatula.

7

Sprinkle the cardamom on top and then garnish with nuts.

8

Set in the fridge overnight or for a few hours, and cut using a sharp knife into desired shape.

Ingredients

 1 cup Ghee/clarified butter
 3 cups Magas/coarse chickpea flour
 1 cup icing sugar
 1 tsp cardamom
 Sliced pistachios and almonds for garnishing

Directions

1

Grease the tray you will set magas in with a bit of ghee

2

Heat the ghee in a pan on a medium heat

3

Once the ghee is hot, add in the flour and constantly stir with a spatula until it becomes brown in colour.

4

Stir for 15-20 minutes. The stirring takes the longest so will require arm power. The ghee will ooze out and turn the mixture into liquid like consistency.

5

Add in the sugar once brown and mix well.

6

Pour out the mixture into the tray and smooth out using spatula.

7

Sprinkle the cardamom on top and then garnish with nuts.

8

Set in the fridge overnight or for a few hours, and cut using a sharp knife into desired shape.

Magas/Magaj/Besan Barfi
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