GUJARATHI MAGAS LADOO

GUJARATHI MAGAS LADOO

BY DISHA LAHORI

Magaj is a Gujarati sweet specialty also known as besan ladoo.

Magaz is a fudge-like dessert made with chickpea flour, ghee, sugar and a pinch of cardamom. The chickpea flour is roasted in ghee until it turns dark yellow and smells nice and nutty. Magaz pretty much melts in your mouth and has a texture like Middle Eastern sesame halva.

This recipe is passed down through generations making it very special and unique. On occasions such as Diwali, magas is must

INGREDIENTS

• Coarse chickpea flour  /Laddu Besan / Magaz ka atta – 1 ¼
• Chirote sooji – ¼ cup
• Castor sugar or powder sugar – ¾ or 1 cup or as per taste
• Ghee  – ½ cup
• Hot Milk – 2 tbsp
• Broken cashews / pista – few [ optional ]
• Cardamom powder – ½  tsp

NOTE – If you don’t have magaj flour – Mix 1 tablespoon of melted ghee and 2 tbsp warm milk in 1 cup chickpea flour. Rub it with your fingertips. Keep it aside for 15 minutes. Then pass it through a fine sieve to create a grainy texture.

METHOD

Mix hot milk + 1 tsp ghee.

Add the milk-ghee mixture into the besan and mix well till it resembles breadcrumbs.

Sieve this mixture through a strainer.

Heat the ghee in a non stick or heavy bottom pan .

Add the sieved flour mixture and mix well.

Stir and cook on medium to low flame .

Roast the gram flour by stirring continuously for 12 to 15 mins till golden.

Once done immediately off the flame , but keep stirring continuously as the pan is hot ,the gram flour will get burnt at the bottom. The mixture will be gooey at this point.

Add sugar pwdr + cardamom pwdr and mix well.

When warm take a small portion and roll into smooth balls.

Top it with a small piece of cashew / pista .

NOTE

• Adjust sugar as per taste.
• For grainy texture you can add rava / sooji to the besan .
• You can add very tiny pinch of edible camphor to get the flavour of temple prasad.

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