Gujarati Magas | Magaj Recipe

Magas is a traditional Gujarati sweet, made with coarse besan/chickpea flour, ghee, milk, sugar, cardmom powder and garnished with dry fruits. It is a popular sweet fudge that is enjoyed by both adults and kids.

Magas is a traditional Gujarati sweet, made with coarse besan/chickpea flour, ghee, milk, sugar, cardmom powder and garnished with dry fruits. It is a popular sweet fudge that is enjoyed by both adults and kids.

Magas is also known as Magaj or Magaz, is a Gujarati style besan burfi/ladoo. It is highly popular sweet/mithai in Gujarati homes during the Diwali festival. It is a soft, melt-in-your-mouth kind yet it has a grainy, coarse texture.

Magas tastes nutty and sweet just like besan burfi but the texture is not smooth as besan burfi. Magas requires a coarse texture, which can be obtained by using coarse besan/gram flour and adding milk while cooking.

It is also offered as prasad in some Swaminarayan temples in Gujarat. Here I am sharing easy Magas recipe with step by step instructions and video. The recipe is easy but requires some muscle work as we need to stir the mixture continuously while cooking besan with ghee.

Recipe Video for Gujarati Magas :-

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How to make Gujarati Magas :-

Heat ghee in a heavy bottomed pan over medium heat.

Add coarse besan/gram flour to the pan and roast on a low flame.

Stir continuously and roast the besan until turns smells nutty and golden brown in color.

Now add 3 tbsp milk gradually. The mixture will bubble up and become grainy. Keep stirring as you add the milk.

Remove the pan from the heat and let it cool down for at least 15 minutes. Meanwhile grease a small tray with ghee or line with parchment paper.

Once the mixture is cooled down, add cardmom powder and powdered sugar. Mix everything well.

Transfer the mixture to the tray and spread it evenly. Use a flat spatula or bowl to smooth on the top.

Garnish with Chironji seeds, almond, cashew and pistachio.

Allow the magas to set for 4-6 hours or overnight, depending on the weather.

Once magas has set, cut it into squares. Remove each piece gently so that they do not break. Store it in an airtight container.

Enjoy Magas!

Tips :-

It is best to use coarse flour for this recipe

Roasting the besan on low heat is crucial. Be patient and stir continuously to avoid burning.

Roast the besan properly. If not roasted properly, the mags will have a raw taste.

Don’t over roast the besan, over roasting can lead to a bitter taste. A golden brown is perfect.

Store in an airtight container for up to 2 weeks at room temperature.

Adjust sweetness as per your taste.

Gujarati Magas

Recipe by Divya PatelCourse: DessertCuisine: Indian

Servings

16

pieces

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Magas is a traditional Gujarati sweet, made with coarse besan/chickpea flour, ghee, milk, sugar, cardmom powder and garnished with dry fruits. It is a popular sweet fudge that is enjoyed by both adults and kids.

Ingredients

• 2 Cup Coarse Besan/Chickpea Flour

• 3/4 Cup Ghee

• 3 Tbsp Milk (room temperature)

• 1/8 Tsp Cardmom Powder

• 1 Cup Powdered Sugar

• Chironji seeds, Amomd, Cashew, Pistachio- for garnishing

Directions

• Heat ghee in a heavy bottomed pan over medium heat.
• Add coarse besan/gram flour to the pan and roast on a low flame.
• Stir continuously and roast the besan until turns smells nutty and golden brown in color.
• Now add 3 tbsp milk gradually. The mixture will bubble up and become grainy. Keep stirring as you add the milk.
• Remove the pan from the heat and let it cool down for at least 15 minutes. Meanwhile grease a small tray with ghee or line with parchment paper.
• Once the mixture is cooled down, add cardmom powder and powdered sugar. Mix everything well.
• Transfer the mixture to the tray and spread it evenly. Use a flat spatula or bowl to smooth on the top.
• Garnish with Chironji seeds, almond, cashew and pistachio.
• Allow the magas to set for 4-6 hours or overnight, depending on the weather.
• Once magas has set, cut it into squares. Remove each piece gently so that they do not break. Store it in an airtight container.
• Enjoy Magas!

Notes :-

• It is best to use coarse flour for this recipe.
• Roasting the besan on low heat is crucial. Be patient and stir continuously to avoid burning.
• Roast the besan properly. If not roasted properly, the mags will have a raw taste.
• Don’t over roast the besan, over roasting can lead to a bitter taste. A golden brown is perfect.
• Store in an airtight container for up to 2 weeks at room temperature.
• Adjust sweetness as per your taste.