Gujarati Magas Recipe

Gujarati magas is a delicious soft fudgy besan made with coarse besan flour, ghee, powdered sugar, and cardamom powder. This recipe is one of the easiest Indian mithais to make.

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Course: Dessert, Indian Mithai

Cuisine: Gujarati, Indian

Keyword: Gujarati Recipes, Indian Mithai

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: Pieces

Calories: 300kcal

Author: Aayushi Patel

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

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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.

Notes

Measure - Measure the ingredients properly. Use a spoon level the ingredients in the cups, and have them ready before you start cooking.

Use Coarse Besan - Try to use coarse besan. It is mostly available in any Indian grocery store. I am using the brand Pooja. If you don't find it use regular besan and use the Dhrabo technique to give it a grainy texture.

Roast the Besan - On a low flame, cook the besan slowly stirring it, until it smells nutty and has a deep mustard color. That's when the besan is cooked. You will be cooking this besan mix for about 25 minutes. So set a timer and keep stirring.

Don't skimp on ghee - You must add ghee as per the recipe instructions. If you add less ghee, your magas will become crumbly and you won't be able to cut the pieces and take it out.

Cut the Magas - Use a sharp knife to cut the magas. Now I like to trim the edges and make ladoos out the edges. I then cut the magas into equal-sized squares.

Store the Magas - Store the magas in an airtight container. If the weather is colder, the magas stay fine at room temperature for 2-3 weeks. If it is warmer I like to store it in the refrigerator.

Serving the Magas - If you are storing the magas in the refrigerator, take it out 15-20 minutes before serving, or microwave it for 10 seconds and enjoy!

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