Gujarati Magas

This homemade Magas is a Gujarati fudge made of gram flour, ghee, cardamom, powdered sugar, and nuts. This Indian dessert that is traditionally made during festivals.

   

Ingredients

• Besan: Magas are often made with coarse besan flour. You might be able to find a special Magaj flour at the Indian grocery store or ladoo besan. If you don’t have it, you can substitute regular besan flour. I have included the method of Dhrabo that you should use if using regular besan.
• Ghee: When baking sweets, I prefer to use homemade ghee. Ghee from the store works as well.
• Milk: 3-4 tablespoons to add after roasting the besan. This helps with the grainy texture.
• Sugar: For this recipe, use powdered sugar. If you have granulated sugar, pulse it a few times in a grinder to powder it.
• Ground Cardamom: This is green cardamom powder. If you have entire green cardamom pods, use a spice grinder to grind them. It’s fine to mill them alongside the sugar.
• Garnish: Slivered almonds and pistachios (optional)
• (optional if using regular besan flour) Warm Milk and Ghee: Required for Dhrabo. Making great Magas requires a coarse texture, which we can achieve by adding warm milk and ghee to the flour. The procedure is known as ‘Dhrabo’ in Gujarati. We need warm milk and ghee, not piping hot.

Dhrabo (if using regular gram flour)

• In a small mixing bowl, combine gram flour, milk, and ghee. Allow for a 30-minute rest period. Note: This process is called “Dhrabo”. This will give a grainy texture. To moisten the flour for Dhrabo/to laminate the flour, use warm ghee and milk. Do not miss this step. It is really important, or else you will not get the classic grainy texture.

• After 30 minutes, sieve the mixture with a medium-hole strainer to get a consistent texture. The texture should be similar to fine cornmeal.

Roasting Flour & Preparing Mixture

• Melt ghee in a pan over medium heat.

• Add the magas flour (or prepared gram flour) to the pan and roast at a low-medium temperature until the mixture smells nutty and has darkened slightly in color.

• The ghee and besan flour mixture will seem like a paste at first. However, when the flour starts to roast, it will become liquidy.

• Continue stirring to keep the mixture from sticking to the bottom of the pan and from burning. It should be done within 20-25 minutes.

• Now turn the flame to the lowest and add 3-4 tablespoons of milk, one tablespoon at a time. The mixture will bubble up and become grainy. Keep stirring as you add the milk.

• Turn off the flame. Continue stirring for 1-2 minutes more, as the pan is still hot, and we don’t want the flour to burn. Mix the cardamom powder and stir it.

• After 8-10 minutes, add the powdered sugar. We want the flour to be warm but not very hot, as otherwise the sugar will melt and make the mixture too thin.

Setting Magas

• Grease a small baking tray 9×9 with ghee or line with parchment paper. I prefer to use parchment paper as that makes it much easier to get the magas out easily once it is set.

• Transfer the mixture to the tray and spread it evenly. Use a flat spatula to make it smooth on the top. Also, tap the baking tray on the counter a couple of times to get the mixture to spread evenly.

• Garnish with thinly sliced almonds and pistachios.

• Allow the magas to settle for 2-3 hours. Depending on the weather, this can also take 4-6 hours or overnight.

• If you’re making ladoo, 20-30 minutes is enough cooling time to make the ladoo. Then, form into a ladoo with your palms. Take a little lemon-sized portion of the mixture and roll it between your palms to form a round ladoo.

• When the magas has set, cut into squares or diamond shapes. Use a shark knife to cut.

• Remove each piece gently so that they do not break. Serve it immediately or store it in an airtight container. Enjoy!

Storing: You can store Magas at room temperature for approximately 2-3 weeks. In warmer weather, though, it is advisable to put it in the fridge after a week or so. Pro tip: Microwave it for 10 seconds while eating it, and it will taste incredibly fresh and tasty.

Ingredients 

•  3 cup Coarse Gram Flour (Magas flour), if you can't find it, use regular gram flour
• 1.5 cup ghee
• 3-4 tbsp Milk
• 1.5 cup powdered sugar
• 1 tsp cardamom pdr
  
• 4-5 almonds, sliced, for garnish
•  4-5 pista, sliced, for garnish

For Dhrabo (required if using regular gram flour)

•  2 tbsp ghee, warm, for mixing
• 2 tbsp Milk, warm, for mixing

Instructions 

Dhrabo (If using regular gram flour)

• Add gram flour, milk, and ghee in a small mixing bowl and mix well. Allow for a 30-minute resting period.
  
  
• After 30 minutes, sieve the mixture with a medium hole strainer to get a consistent texture.

Roasting gram flour

• Melt ghee in a pan over medium heat.
• Add the magas flour (or prepared gram flour) to the pan and roast at a low-medium temperature until the mixture smells nutty and has darkened slightly in color. Continue stirring to keep the mixture from sticking to the bottom of the pan and from burning. It will be done in about 20-25 minutes.
• Now turn the flame to the lowest and add 3-4 tablespoons of milk, one tablespoon at a time. The mixture will bubble up and become grainy. Keep stirring as you add the milk.
• Turn off the flame. Continue stirring for 1-2 minutes more, as the pan is still hot and we don't want the flour to burn. Mix in the cardamom powder and give it a stir.
• After 8-10 minutes, add the powdered sugar. We want the mixture to be warm, but not very hot as otherwise the sugar will melt and make the mixture too thin.
  
  

Setting Magas

• Grease a small baking tray 9×9 with ghee or line with parchment paper and spread the mixture into the tray and spread it evenly. Parchment paper is preferred as it makes it much easier to get the magas out once it is set.
• Transfer the mixture into the tray and spread it evenly. Use a flat spatula to make it smooth on the top. And tap the tray on the counter couple of times to get the mixture to spread evenly. Garnish with thinly sliced almonds and pistachios.
• Allow the magas to settle for 2-3 hours. Depending on the weather, this can also take 4-6 hours or overnight.
• If you're making ladoo, 15-20 minutes is enough cooling time to make the ladoo. Then form into a ladoo with your palms.
• When the magas has cooled, cut into squares or diamond shapes using a sharp knife.
• Remove gently so that they do not break. Serve immediately or store in an air-tight container. Enjoy!

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