Gujarati Magas or Magaj is a delicious sweet fudge made with coarse besan, ghee, powdered sugar, and cardamom powder. This Gujarati mithai is made during Diwali. At my home, mom will make small batches of magaj every week or two. We used to love it, and is a great treat to have for the sweet cravings after meals.
As a kid, whenever my mom used to make magas, I would be around in the kitchen with her. We used to talk about school, or books, or something we watched on the TV. I used to love the aroma of the roasted besan. And you know how I enjoyed it the most. Warm! My mom would always give some to me in a small bowl, to enjoy it warm, and be her taste tester too! What started as tasting the magas for sugar, became the only way I would eat Magas.
Diwali and Magas go hand in hand in a Gujarati home. The first few batches of nashto and mithai would include chakri, Mathia, chorafali, magas, and my ba's (grandma's) famous Kenya no chevdo!
I think, besan mithais are made all over India, by several different names. This is a Gujarati recipe, which is simple and very delicious. You don't have to be a mithai making expert to make this recipe. Trust me!!!
Magas was one of the first mithais I made after moving to the United States, as I was missing home too much!
Jump to:
- What is Gujarati Magas or Magaj?
- Why You'll Love This Recipe?
- Difference Between Gujarati Magaj/ Magas and Besan Barfi
- Ingredients To Make The Gujarati Magaj/ Magas Recipe
- Expert Tips to Make This Recipe
- How to Make Magas?
- Serving the Gujarati Magas / Magaj
- Storing the Gujarati Magas / Magaj
- Variations You Can Try With This Recipe
- Gujarati Magas: Frequently Asked Questions
- More Indian Mithai Recipes You Might Like
- Gujarati Magas Recipe
What is Gujarati Magas or Magaj?
Gujarati magas or magaj is a delicious mithai made with coarse besan (gram flour), ghee, cardamom powder, and powdered sugar. Traditionally, this magas is given dhrabo. Dhrabo is a technique to give this magas a grainier texture which adds a beautiful crunchy texture to this otherwise soft fudgy mithai. During Diwali, magas is made right after making a fresh batch of ghee. It means the onset of festivities and preparations for Diwali.
The coarse gram flour is sifted, and then added to the pot with ghee, to roast. You roast the gram flour low and slow. You will notice the change in texture and color of the Gujarati magaj. Once the besan is roasted, you can turn off the flame, and let it rest. Once it is warm to touch, add powdered sugar and cardamom powder. Mix it all well and let it set. Once it is set, you can cut them into pieces using a sharp knife!
Why You'll Love This Recipe?
- This Recipe needs only 4 basic ingredients.
- It is an authentic no-fail Gujarati recipe.
- It is naturally gluten-free Indian Mithai
- Very easy to make.
- Great make-ahead recipe, and stays fresh for a long time!
Difference Between Gujarati Magaj/ Magas and Besan Barfi
The Gujarati magaj recipe uses coarse besan while the besan barfi recipe uses the regular fine besan.
The magaj recipe calls for a technique called dhrabo, which gives a grainier texture to the recipe, while besan barfi recipe does not use that technique.
We add powdered sugar to the cooked besan mixture once it cools to make the Gujarati Magas, while to make besan barfi, you make a one-string thick sugar syrup and add it to the roasted besan.
I feel the texture of magas/ magaj is fudgier and softer, while besan barfi is smooth and firm.
Ingredients To Make The Gujarati Magaj/ Magas Recipe
Coarse Besan - You will need a packet of coarse besan or magas flour to make this recipe. If you don't find coarse besan, then you can use fine besan and use the dhrabo technique to give it a grainier texture.
Ghee - We will be using ghee to make this recipe. As you may already know, all Indian mithais are made using pure desi ghee, and so is this recipe.
Milk - You can add 3-4 tablespoons of milk, once the besan is roasted to give it a grainier texture.
Powdered Sugar - I recommend you use powdered sugar as it will mix right away in the roasted besan mixture to sweeten the magaj recipe.
Cardamom Powder - Is it even an Indian mithai, without cardamom? We will be adding freshly ground cardamom to the recipe.
Slivered Nuts - We will be adding slivered nuts like almonds and pistachios to the recipe.
Expert Tips to Make This Recipe
- I highly suggest you don't skip sifting the coarse besan before adding it to the ghee.
- You may think that this recipe uses a lot of ghee, but this Gujarati magas recipe traditionally does require a generous amount of ghee.
- If you are unsure about how to measure ghee, melt 1 cup of ghee and use it for the recipe. Have some more as back up, just in case you need to add a little more ghee if needed while roasting the besan.
- You must patiently roast the besan in ghee for 20 to 25 minutes to make sure it is fully cooked. You will start to notice not only the color change but also will be able to smell the earthy nutty aroma of the roasted besan.
- If you are using the regular besan I suggest you use my dhrabo technic to add a grainier texture.
- You must use powdered sugar and finely ground cardamom powder once the roasted besan mixture is warm.
- I like to layer the baking sheet with parchment paper, and then add the magas mixture to set.
- Let the magaj set for a couple of hours, and then using a sharp knife cut them into equal-sized square pieces.
- If you are wondering why halwai magas has a deep mustard color, is because they use an iron kadai.
How to Make Magas?
Sift the Besan
You will have to sift the flour before starting to make the magas.
Let's learn to Make Dhrabo First
I suggest you use the dhrabo technique, in case you are using the regular besan.
Add 2 teaspoons of ghee and 1 tablespoon of milk, to the sifted besan and mix it with your fingers.
You will start to notice, it forms small clumps and will make the magas grainier.
Cook the Magas
We will start with adding ghee to the heavy bottom pot or kadai. Once the ghee melts, we add the sifted besan.
Mix it well and you will see that the besan will soak up the ghee. You will notice the besan mix will look like dough.
Roast the besan on a low flame, and you will start to notice, that the besan will loosen up, and the ghee will start to separate as it roasts.
You will be cooking the besan mix for a good 20-25 minutes so be patient and get ready for a serious hand workout.
When you start noticing the besan changing color, that is your cue to keep a close eye on the magas mix.
Once the magas mix looks deep mustard to brown color, turn off the stove.
Let it cool down until it is warm to the touch.
Then add powdered sugar and cardamom powder.
Mix it well with a silicone spatula.
Set and Cut the Magas
Transfer the magas mix to a baking sheet lined with a parchment paper. Tap it to make sure the air bubbles settle.
Add slivered nuts.
Let it rest for 2-3 hours. If the weather is cold it should be set. If the weather is very hot the magas may take up to 6 hours or overnight to set.
Once the magas is set, use a sharp knife and cut them into squares.
Take them out carefully, making sure they don't break.
Serving the Gujarati Magas / Magaj
Magas is traditionally served with a side of farsan and nashto prepared for Diwali, with a cup of Masala Chai on the side. I will serve the magas with a side of snacks like our Puff Pastry Samosa Chaat, Methi Crackers, Nankhatai, and Gota.
Storing the Gujarati Magas / Magaj
Store the magas at room temperature in an air tight box for as long as 4 weeks. If you use milk in the recipe store it at room temperature for 2 weeks during winters, and refrigerate after. If you make this recipe during warmer weather and use milk, store it in the refrigerator for up to 2 weeks.
To serve, leave the magas out for 15-20 mins at room temperature, and then serve.
Variations You Can Try With This Recipe
- I like to add 1.5 tablespoons of cocoa powder to the besan while sifting to make the chocolate besan magas. You should check out our chocolate besan ladoos.
- You can try adding powdered jaggery instead of powdered sugar to make it tad bit healthier.
- You can add almond butter or almond flour to the recipe, to make it more protein rich and nutrient dense.
- You can add peanut butter and make ladoos out of this magas base.
Gujarati Magas: Frequently Asked Questions
Your magas is not setting or is crumbly because of not adding enough ghee to the magas mix. Add some warm ghee, and warm the mix-up for 30 seconds. And try to set it. If not make besan ladoos out of them.
Your magas is loose because you may have added too much ghee. Roast some besan and add it to the mix, adjust the sugar and try to set it again. This could also happen if you add sugar to the magas mix while it is still hot.
More Indian Mithai Recipes You Might Like
Gujarati Magas Recipe
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Iron Kadai
- 1 Silicone Spatula
- 1 Baking Tray Lined with parchment paper
- 1 Sharp Knife
Ingredients
- 3 Cups Coarse Besan Flour
- 1.5 Cups Ghee
- 1.5 Cups Powdered Sugar
- 3 Tablespoons Milk Hot (Optional)
- 1.5 Teaspoons Cardamom Powder
Instructions
- Sift the coarse besan flour using a fine strainer.
- Use the dhrabo technique if you are using the fine besan. Add 2 teaspoons of ghee and 1 tablespoon of milk, to the sifted besan and mix it with your fingers. You will start to notice, it forms small clumps and will make the magas grainier.
- Now in a heavy bottom kadai on a low flame, add ghee.
- Once the ghee melts, add the sifted besan.
- Start mixing the besan with the ghee. You will feel like the besan has formed a soft dough like consistency.
- But, as the besan roasts the ghee will start to separate. And the besan will start to loosen up. You will start to notice it is easier to stir the besan.
- Roasting the besan on low flame is the key for it to not taste raw.
- It is very important, that you get prepared for the hand workout as you will be stirring this besan minimum for 25 minutes.
- The besan will start to roast, and start to change its color.
- From a very yellow looking besan, it will change to golden, to mustard to, deep mustard.
- You need to trust the time of cooking and just keep stirring the besan.
- If you think the besan is not loosening up add 1 to 2 tablespoons of ghee.
- Keep stirring.
- If you feel your besan flour was already grainy enough, you can skip adding milk. The besan flour I used was quite grainy, so I didn't add milk to make it more grainier. So it also depends on how grainy you like your magas to be.
- Once the besan is roasted and is a deep mustard color, add hot milk, and stir quickly. The milk will bubble up. This process will give the grainier texture in the magas.
- Turn off the flame and continue stirring. Take the pan off the heat, and stir for 2 minutes.
- Wait for the magas to cool down until warm to touch.
- Add the powdered sugar and cardamom powder. Mix it with the spatula until well combined and there are no lumps.
- Transfer the mixture to a parchment-lined baking tray, and let it set for 2-3 hours or more. If the weather is warmer it might take 6-8 hours for the magas to set.
- If you wish to make ladoos, let the mixture set for 30 minutes, and you should be able to roll the ladoos. I use a cookie scoop to scoop equal size besan ladoos.
- Once the magas is set, cut the magas with a sharp knife.
- Store it an airtight container at room temperature for 2-3 weeks. If the weather is warmer, you can store the magas in the refrigerator for 4 weeks.
Anonymous
If it is dark color what is solution?
Aayushi Patel
You can't go back from this step. Darker color means you may have roasted besan more than it needed to be. In my opinion it still tastes good.