Magas or magaj is the most popular Gujarati sweet made from coarse besan (gram flour), ghee, and sugar. It melts in the mouth and traditional recipes are passed on by generations and are typically made during festival seasons. Generally, it is made with just 3 ingredients, flavored with cardamom and a topping of dry fruits. It is quick and easy to prepare and is liked by all age groups.
Roasting besan is one of the most important parts of this recipe, so I have shared the perfect ingredient ratio and a few no-fail tips to help you to make perfect magas on the first attempt.
Magaj recipe | how to make magas | Gujarati magas recipe
- 280 grm or 1.5 cup chana dal
- 250 grm or 2 cup coarse besan flour
- 1 cup powder sugar
- 1 cup ghee
- ¼ cup or 4 tbsp milk
- 1 tsp cardamom powder
- Garnish with charoli - pista slits and almond slits.
- In a grinding jar, add 1.5 cup or 280 grm chana dal and grind into a coarse powder
- Then heat the ghee in pan on medium-low flame. Add coarse besan and sauté it with stirring continuously till the flour becomes golden brown.
- After 8-10 minutes ghee will start to ooze out from the sides and besan changes it color slightly.
- Then stir and add milk gradually.
- The quickly grainy texture of the mixture form and it is roasted very well.
- Then add cardamom powder and mix well.
- Turn off the flame and add sugar. Mix well.
- Grease thali or plate with ghee, add magas mixture and then press and set mixture properly.
- Garnish with charoli, pista slits, and almond slits. Press the dry fruit slightly.
- Cool down the mixture and cut it into diamond shape pieces.
- Serve or store magas for up to a week in the refrigerator.
- Grind chana dal into a coarse powder.
- The proportion of ghee and sugar should be equal and a half to flour.
- Roast flour on low-medium flame.
- When ghee separates from flour, it is light and airy.
- Milk gives a grainy texture to magas.
- Add sugar after switching off the flame.