magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo |
by Tarla Dalal
Added to 250 cookbooks
This recipe has been viewed 172589 times
magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with 16 amazing images.
magaj recipe is a traditional Gujarati magas sweet. Thisdiwali besan ladoo is made often during Indian festivals. Magaj is a melt-in-the-mouth mithai made with the energising combination of besan, sugar and ghee.
The rich flavour of this magaz ladoo sweet depends on how well you cook the besan. It is important to roast it uniformly, till a rich smell comes. Keep stirring it so that it does not char. The proportion of ghee and besan is also important as you might end up with a dry or very soft magaj ladoo if it is not done right.
Once you have the magaz ladoo mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. Keep an eye on the container you arrange these Gujarati magas ladoos in, because it looks so tempting, and you folks might keep popping one into their mouths even as you keep preparing the Magaj!
Serve this Mishtan with Dry Snacks like Ganthias and Masala Khakhras.
Enjoy magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with step by step photos below.
For magaj- To make magaj, heat the ghee in a deep non-stick pan, add the besan, mix well and cook on a medium flame for 13 minutes, while stirring continuously.
- Switch off the flame and keep stirring for 1 more minute.
- Transfer the mixture into a plate and keep aside to cool for 1 hour or till the mixture cools down completely.
- Add the sugar, coarsely powdered almonds, cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
- Take a small portion of the mixture and shape it into a round ball.
- Repeat step 5 to shape 17 more magaj.
- Garnish the magaj with almond slivers and store in an air-tight container.
Handy tip:- magaj can be stored in an air-tight container at room temperature for 15 days.
Magaj, Gujarati Magas, Magaz recipe with step by step photos
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Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetner (sugar, jaggery, condensed milk etc). You can enhance the flavour and texture of ladoo with cardamom powder, cinnamon powder, dried fruits, dry coconut, edible silver foil. Like magaj recipe | Gujarati magas | magaz ladoo | our website has many ladoo recipes which you would love to try :
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To make magas recipe | magaz | magaj with step by step photos | heat the ghee in a deep non-stick pan. Use good quality ghee for flavorful magaz. Traditionally, thick bottomed pan are used to prepare Indian sweets and the entire procedure is done on a low flame. Also, it is very important to measure all the ingredients accurately. We have used 1 cup of soft ghee at room temperature which is 1 cup even after melting.
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Once the ghee has melted and turned hot, add the besan. We have used regular fine variety of gram flour. If you love a coarse texture, use grainy flour or a combination of fine besan with a tbsp of semolina or add fine caster sugar instead of powdered sugar to enjoy that crunchy bites. Also, sift the besan if it has lumps.
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Mix well to combine the ghee well and cook on a medium flame, while stirring continuously. If the besan is not roasted properly, you will have a raw taste and the magaz won’t be tasty. There are different stages in the cooking of besan.
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As you start, it will be crumbly and lumpy. You need to stir continuously from all the sides to break the lumps. Cook on a medium flame or else the besan will quickly change colour yet remain uncooked.
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When you roast it more, the lumps start to break and loosen up. Ghee will start to ooze out. Also, you will get a nutty aroma from the besan.
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Switch off the flame and keep stirring for 1 more minute. Our besan is golden brown with a nice aroma at this stage. If the flour is over roasted, the magaj will have a bitter and burnt flavour.
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Transfer the mixture into a plate and keep aside to cool for 1 hour or until mixture cools down completely. Don’t wait for too long to cool down. Otherwise, the sugar won’t mix well.
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Add sugar. Do not add sugar into the hot mixture otherwise, sugar will melt and the mixture will turn runny and you will not be able to form a ladoo. Also, increase the quantity of sugar if you like sweeter magas.
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Add coarsely powdered almonds. You can toss in other dried fruits like pistachios, walnuts, cashew nuts too.
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Add cardamom powder to enhance the flavour of magaj | Gujarati magas | magaz ladoo |
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Mix well to combine everything.
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Mix while rubbing the mixture in between your palms till it gets a crumbly texture.
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Take a small portion of the mixture and shape it into a round magaj. Ensure the magaz have no cracks. Also, grease your palms with ghee while making balls if required.Press it till the ghee oozes out and the magaz has a shiny texture.
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Repeat step 14 and 15 to shape 17 more magas recipe | magaz | magaj with step by step photos |
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Garnish the magas with almond slivers or charoli.
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Store magaj | Gujarati magas | magaz ladoo | in an air-tight container. Magaj can be stored in an air-tight container at room temperature for 15 days.
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Q.Can we use dalda instead of ghee? Or give any vegan alternative for ghee? You can try using dalda or coconut oil.
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Q.My besan tasted raw, how long should i cook the Besan for? If the besan tastes raw, it means that it wasnt cooked long enough. Make sure the besan is cooked on low flame until it turns golden brown and gives out a nutty smell.
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Nutrient values (Abbrv) per magaz
| Energy | 307 cal |
| Protein | 8 g |
| Carbohydrates | 38.1 g |
| Fiber | 5.6 g |
| Fat | 13.6 g |
| Cholesterol | 0 mg |
| Sodium | 26.7 mg |
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6 FAVOURABLE REVIEWS
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