Magaj Magas/ Chickpea Flour Fudge is a famous sweet dish or mithai in the Gujarati Cuisine. It is a very traditional Gujarati sweet made on many auspicious occasions and specially during cold winter days as well to boost energy.”Dry” sweets such as Magas and Ghooghra are typically made around celebrations, such as weddings, or at Diwali. Yes, this sweet can be stored at room temperature for up to 3 months. It is so simple, quick and easy to make.
These days, special Magas flour atta can be bought from Indian grocery but I like to make my own flour by using regular chickpea flour which is easily available and most of us have in our pantry. Magas is mainly made from ghee, coarse chickpea flour, and sugar. But there are other flavoring and toppings can be added to make this sweet special and more tastier.
To prepare Magas, following ingredients are needed.
1/2 cup Ghee (Clarified butter)
2 to 3 tbsp milk (Dudh)
1 cup Besan (Chickpea Flour)
1/2 cup Sugar
1/2 tsp Ground Cardamom
1/4 cup nuts (I use cashew pistachio sliced for garnishing)
You will get grainy texture in every bite because of the coarse chickpea flour. Yes, traditionally coarse variety is used to make magas. The procedure is almost the same as besan ladoo. The only difference is the flour used. While making besan ladoo, regular besan (gram flour) used, unlike magaj.
To give Dhabo (texture) to chickpea flour, mix 1 tablespoon of melted ghee and 2 tbsp warm milk in 1 cup chickpea flour. Rub it with your fingertips. Keep it aside for 15 minutes. Then pass it through a fine sieve to create a grainy texture. And use in the recipe. To make this important step easier for you, I am showing food processor method in the video below.
Below is the video instrucitons for making Magas
Magas or Magaj
Ingredients
- ½ cup Ghee Clarified butter
- 2 to 3 tbsp milk Dudh
- 1 cup Besan Chickpea Flour
- ½ cup Sugar
- ½ tsp Ground Cardamom Elaichi powder
- ¼ cup nuts I use almond cashew pistachio sliced for garnishing
Instructions
- Grease tray or plate (in which you are going to set the burfis) with little ghee.
- Heat the ghee in a pan on medium-low heat.
- Once hot add chickpea flour.
- And sauté it with stirring continuously till the flour becomes golden brown.
- It will take about 4-5 minutes. You will get a nice aroma of the toasted flour. Ghee will starts to ooze out from the sides. Also, it gets a slightly dark brown color.
- When done turn off the stove. Let Magas cool slightly.
- Add sugar.
- Mix very well.
- Add cardamom powder.
- Mix it well again.
- Transfer the mixture into a greased tray and spread it evenly. (I have used 5×3 inches plastic container. I will get 6 pieces out of this and kept some mixture to make ladoo. Just because I wanted to show you that you can make ladoo out of it as well.)
- garnish it with the almonds.
- Let it cool for about 30 minutes to 1 hour. And ladoo mixture is also cooled enough in 30 minutes to form ladoo. Shape into ladoo with using your palms. Once cooled completely. Then slice it with a sharp knife.
- Remove them very gently without breaking it. The first piece is always hard to remove. But lucky me, I removed it without breaking.
- Serve them right away or store in the container.
