¼cupnutsI 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 5x3 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.
Notes
Some people enjoy warm Magas and I am one of those. Even my spouse, warm up the magas slightly in Microwave before eating on cold days!