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.