Ingredients
Equipment
Method
- Heat 250 grams of ghee in a heavy-bottomed pan over low heat until completely melted.
- Add 500 grams of coarse besan flour to the melted ghee. Mix thoroughly with a wooden spoon until well combined.
- Roast the besan mixture on low to medium-low heat for 30-35 minutes, stirring continuously to prevent burning.
- Continue roasting until the besan turns from yellow to a deep mustard color and releases a rich, nutty aroma. The ghee will start oozing out from the sides when properly roasted.
- Turn off the heat and transfer the roasted besan to a mixing bowl. Allow it to cool slightly for 5-7 minutes.
- Gradually add ½ cup of milk while stirring continuously. The mixture will become grainy and slightly firm.
- Once the mixture is cool enough to handle (warm but not hot), add 250 grams of powdered sugar. Mix thoroughly until well combined.
- Add 1 teaspoon of cardamom powder and mix well to distribute evenly throughout the mixture.
- Transfer the mixture to a greased tray or one lined with parchment paper. Spread evenly to about 1-inch thickness.
- Press the mixture firmly with the back of a spoon or spatula to compact it and create an even surface.
- Sprinkle almond slivers, pistachio slivers, and dried rose petals (if using) on top. Gently press them into the surface.
- Let the magas set for at least 3 hours at room temperature, or preferably overnight for best texture.
- Once completely set, cut into square or diamond-shaped pieces using a sharp knife.
- Store in an airtight container at room temperature. The magas will firm up further over time.
Notes
Safety Notes:
• Use low to medium-low heat throughout cooking to prevent burning; besan can burn easily.
• Be cautious as ghee can splatter if overheated. Stir continuously to prevent this.
• Allow the mixture to cool slightly before adding sugar to avoid clumping and ensure even mixing.
• Wear oven mitts or use appropriate protection when handling the hot pan. Storage:
• Store in an airtight container at room temperature for up to 15 days.
• For longer storage, refrigerate for up to 1 month.
• Keep away from moisture and humidity to prevent softening.
• Separate layers with parchment paper if stacking pieces in container. Substitutions:
• Use regular besan flour if coarse besan is unavailable, though texture may be slightly different.
• Replace powdered sugar with homemade version by grinding granulated sugar in a mixer.
• Substitute dried rose petals with ½ teaspoon edible rose essence if unavailable.
• Add 1 tablespoon of charoli seeds (chironji) along with nuts for variation.
• For a richer taste, add 2 tablespoons of grated khoya (mawa) along with milk.
• Vegan option: Use coconut oil instead of ghee and almond milk instead of regular milk. Pro Tips:
• Stir continuously during roasting to prevent burning and ensure even color development.
• The besan is properly roasted when it turns deep mustard color and ghee starts oozing out from sides.
• Sift the besan flour before using to remove any lumps for smoother texture.
• For a grainier texture, skip adding milk or use less milk (2-3 tablespoons).
• For a softer, fudgier texture, add a bit more milk (up to ¾ cup).
• Let the mixture cool slightly before adding sugar to prevent melting and greasiness.
• Press the mixture firmly while setting to ensure it holds together when cut.
• The magas develops better flavor if allowed to rest for 24 hours before serving.
• For perfect diamond shapes, cut while slightly firm but not completely hard.
• Use fresh, good quality besan for best flavor - stale besan can taste bitter.
• Adjust sugar according to taste - some prefer it less sweet.
• Traditional Gujarati magas should be firm but melt in your mouth.
• Use low to medium-low heat throughout cooking to prevent burning; besan can burn easily.
• Be cautious as ghee can splatter if overheated. Stir continuously to prevent this.
• Allow the mixture to cool slightly before adding sugar to avoid clumping and ensure even mixing.
• Wear oven mitts or use appropriate protection when handling the hot pan. Storage:
• Store in an airtight container at room temperature for up to 15 days.
• For longer storage, refrigerate for up to 1 month.
• Keep away from moisture and humidity to prevent softening.
• Separate layers with parchment paper if stacking pieces in container. Substitutions:
• Use regular besan flour if coarse besan is unavailable, though texture may be slightly different.
• Replace powdered sugar with homemade version by grinding granulated sugar in a mixer.
• Substitute dried rose petals with ½ teaspoon edible rose essence if unavailable.
• Add 1 tablespoon of charoli seeds (chironji) along with nuts for variation.
• For a richer taste, add 2 tablespoons of grated khoya (mawa) along with milk.
• Vegan option: Use coconut oil instead of ghee and almond milk instead of regular milk. Pro Tips:
• Stir continuously during roasting to prevent burning and ensure even color development.
• The besan is properly roasted when it turns deep mustard color and ghee starts oozing out from sides.
• Sift the besan flour before using to remove any lumps for smoother texture.
• For a grainier texture, skip adding milk or use less milk (2-3 tablespoons).
• For a softer, fudgier texture, add a bit more milk (up to ¾ cup).
• Let the mixture cool slightly before adding sugar to prevent melting and greasiness.
• Press the mixture firmly while setting to ensure it holds together when cut.
• The magas develops better flavor if allowed to rest for 24 hours before serving.
• For perfect diamond shapes, cut while slightly firm but not completely hard.
• Use fresh, good quality besan for best flavor - stale besan can taste bitter.
• Adjust sugar according to taste - some prefer it less sweet.
• Traditional Gujarati magas should be firm but melt in your mouth.