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Magas

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.