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–+ servings

Magas recipe | Gujarati magas ladoo recipe | magaj na ladoo | besan ladoo recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 50 small size ladoo

Ingredients
 

  • 2 cup or 250 grm coarse besan flour
  • 1 cup or 150 grm ghee
  • 1 cup or 150 grm bura sugar - powder sugar
  • 3 tbsp + ¼ cup milk
  • ½ tsp cardamom powder

Instructions

  • in a bowl add 2 cup coarse flour of besan, 3 tbsp slightly hot milk and 3 tbsp ghee. Mix everything with your hand.
  • Cover and rest for 15 minutes. Then sieve the flour well.
  • Then heat the ghee in pan on low-medium flame. Add coarse besan and sauté it with stirring continuously till the flour becomes golden brown.
  • After 4-5 minutes ghee will start to ooze out from the sides.
  • Stir mixture continuously till besan changes its color and become aromatic.
  • Switch off the flame and add 4 tbsp milk gradually in roasted besan mixture.
  • Quickly Besan get slightly dark brown color and mawa like texture.
  • Transfer roasted besan mixture into plate.
  • Then add cardamom powder and mix well.
  • Allow the mixture cool completely.
  • Then add sugar and mix well.
  • Roll small size ladoo from mixture and
  • Serve or Store magas na ladoo in an airtight container for 15 days at room temperature or 1 month in the refrigerator.

Notes

  • the proportion of ghee and sugar should be equal and half that of flour.
  • roast flour on low-medium flame.
  • add some milk to the roasted besan mixture helps to get the darker color of flour and mawa-like texture.
  • add sugar when the besan mixture is completely cooled down.