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Recipe card for magas ladoo

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Indian


  • 1 cup coarse besan flour
  • ½ cup powder sugar
  • ½ cup ghee
  • 2 tbsp milk
  • ¼ tsp cardamom powder
  • Garnish with almond slice


  • In a grinding jar, add 1 cup chana dal and grind into a coarse powder
  • Now, in a bowl add 1 cup coarse flour of besan, 2 tbsp milk, and 2 tbsp hot oil. Mix everything with your hand.
  • Cover and rest for 15 minutes. Then sieve the flour well.
  • Then heat the ghee in a pan on medium-low 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.
  • Sprinkle some water drops on roasted flour.
  • Quickly Besan get slightly dark brown color and roasted very well.
  • Then add cardamom powder and mix well.
  • Turn off flame and add sugar. Mix well.
  • Allow the mixture cool completely.
  • Now, make ladoo from mixture and garnish with almond slits.


  • proportion of ghee and sugar should be equal and half than flour.
  • Tip: roast flour on medium-low flame.
  • Sprinkle water while roasting flour helps to get darker color of flour.
  • add sugar after switching off the flame.