Magas | Diwali Sweets
Friday, October 25, 2013
Magas is one of the most traditional Gujarati Indian Sweet made on any festival day, especially for Diwali. Besan laddus are very rich in taste since it is made with ghee (clarified butter) and besan. Magas is a perfect mithai to make in bulk and gift it for festivals esp., Diwali.
Ingredients:
1 cup Besan
1 Tablespoon Warm Milk
1 teaspoon Warm Ghee (clarified butter)
1/2 cup Ghee
1/2 cup Sugar
1 teaspoon Cardamom Powder
2 Tablespoon Cashew Nut Powder
2 Tablespoom Almond powder
Almonds For Garnishing
Melted Ghee to smere on top (optional)
Method:
Heat ghee in a heavy bottomed pan or vessel. Add the besan mixture to it and fry on low flame until its light golden in color and you can also feel the aroma.
Keep stirring continuously. Once it starts leaving the sides of the pan turn off the heat and set aside. Let it cool down a little bit.
Then add the sugar and cardamom powder. Mix well and transfer it into a flat plate or any dish.
Add the cashew and almond powder to it and mix well. Let it cool down for 20-30 minutes.
Once it's completely cooled, cut them into shapes and remove the pieces.
Garnish it with almonds and serve.
Tips:
- Do not over cook the besan.
- Keep stirring once you add the besan mixture to the ghee or it will stick to the bottom and turn brown in color.
- Ghee is the only flavor that brings taste to the laddus, so do not reduce it than mentioned.
- Magas can be stored in a air tight container for 3-4 weeks.
1 comments
so sweets
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