Magas ( મગસ ) Recipe | Crumbly Gram Flour Fudge

Introduction of Magas (મગસ) [Crumbly Gram Flour Fudge]. Magas is a simple, traditional, and beloved Gujarati sweet. It’s a type of fudge or ‘barfi’ made from coarse gram flour (besan), ghee, and powdered sugar. The process involves slow-roasting the gram flour in ghee until it turns golden and emits a beautiful nutty aroma. Powdered sugar and spices like cardamom and nutmeg are then mixed in. It has a wonderful grainy, crumbly, and melt-in-the-mouth texture.

Watch recipe video about Magas ( મગસ ) Recipe | Crumbly Gram Flour Fudge: Magas Recipe | Besan Burfi Recipe | Gujarati Mithai Recipe | Chickpea Flour Fudge

Magas is a famous sweet dish/mithai in the Gujarati Cuisine. During Diwali time you will definitely find magas in a typical Gujarati ...

• Magas is very similar to the famous Mohanthal, but it’s much simpler and quicker to make as it doesn’t require making a sugar syrup.
• The name ‘Magas’ is said to be derived from the word ‘magaj’, which means ‘brain’, perhaps because it was considered a brain-boosting, energy-giving sweet.

Traditional Value of Magas (મગસ) [Crumbly Gram Flour Fudge]. Magas is a quintessential Diwali sweet. It is one of the most common sweets prepared in Gujarati homes during the festival. It’s a sweet that is easy to make in large batches and has a good shelf life, making it perfect for sharing with friends and family during the festive season. It represents the warmth and joy of homemade festive treats.

Why People Love to Eat Magas (મગસ) [Crumbly Gram Flour Fudge]? People love Magas for its simple, pure flavor and its delightful grainy texture. The taste is dominated by the nutty flavor of the perfectly roasted gram flour and the richness of the ghee. It’s sweet, but not overpoweringly so. It’s a very comforting and satisfying traditional sweet.

When People Eat Magas (મગસ) [Crumbly Gram Flour Fudge]? This is a signature sweet for Diwali. It’s also a popular sweet to make for other celebrations or simply as a winter treat to provide warmth and energy.

Which Other Dish or Foods Complement Magas (મગસ) [Crumbly Gram Flour Fudge]? Magas is a standalone sweet. It is usually cut into diamond or square pieces and stored in an airtight container. It’s a perfect little bite of sweetness to enjoy after a meal or with a cup of tea.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Magas (મગસ) [Crumbly Gram Flour Fudge]?

• During Diwali, a common scene is, “Ghare Magas ane Ghooghra banavya chhe.” (“We’ve made Magas and Ghooghra at home.”).
• A well-made Magas is praised as, “Magas ekdam kankaro ane mo ma oghli jaay evo chhe.” – “The Magas is perfectly grainy and melts in the mouth.”

FAQ about Magas (મગસ) [Crumbly Gram Flour Fudge]?

• What kind of gram flour should I use? For the best grainy texture, you should use coarse gram flour, often sold as ‘ladoo besan’ or ‘magas no lot’. Regular fine besan will result in a pastier texture.
• Why is my Magas sticky? This can happen if the flour is not roasted for long enough. The key is to patiently roast the besan in ghee on a low flame until it turns a nice golden brown color and releases a strong nutty aroma.

Recipe of Magas (મગસ) [Crumbly Gram Flour Fudge] | જાણો Magas (મગસ) [Crumbly Gram Flour Fudge] બનાવવાની પરફેક્ટ રીત

Magas

Magas is another traditional Gujarati sweet made from coarse gram flour (besan), ghee, and powdered sugar. It is similar to Mohanthal but is simpler as it does not involve making a sugar syrup. The texture is soft, grainy, and crumbly.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course: Dessert, Main Course

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups coarse gram flour ladoo besan
• 1 cup ghee
• 1 ½ cups powdered sugar
• ½ teaspoon cardamom powder
• ¼ teaspoon nutmeg powder
• 2 tablespoons chopped nuts almonds, pistachios for garnish

Equipment

• Heavy-bottomed kadai or pan
• Spatula
• A greased tray or thali

Method

 

1. In a heavy-bottomed kadai, melt the ghee on low heat.
2. Add the coarse gram flour.
3. Roast the flour on a continuous low flame, stirring constantly.
4. Roast for about 20-25 minutes, until the mixture turns a deep golden brown, releases a
5. nutty aroma, and feels very light.
6. Turn off the flame and remove the kadai from the stove.
7. Let the mixture cool down for about 10-15 minutes, until it is just warm to the touch. It
8. should not be hot.
9. Add the powdered sugar, cardamom powder, and nutmeg powder to the warm besan
10. mixture.
11. Mix everything very well until thoroughly combined.
12. Transfer the mixture to a greased tray and press it down evenly.
13. Garnish with chopped nuts.
14. Let it set for 2-3 hours.
15. Cut into squares or diamonds to serve. You can also shape this mixture into ladoos.

Notes

● The most important step is to roast the besan perfectly. Under-roasted besan will taste
raw, while over-roasted besan will taste bitter.
● The mixture must be cooled to a warm temperature before adding the powdered sugar. If
you add sugar to a hot mixture, it will melt and the magas will not set properly, becoming
gooey.
● Use coarse besan for the authentic grainy 'magaj' texture.