The Magaj recipe that I am sharing here is a traditional family recipe from my grand mother in law. Me and my MIL have tried to make Magaj many times with my grand mother in law's recipe but it never comes out the same. Without my grand MIL's special touch it always feel like something is missing from the dish. Perhaps she has some magic in her hands. Even my father is a huge fan of her preparation.
All my aunt's are going to be very happy now that finally I have shared our family's favorite dish. They can easily check and follow the steps.
This recipe of Magaj is without any mava (or khoya). Besan (Gram Flour) is rubbed between palms with ghee and milk. In Gujarati we call it giving "Dhabo" to Magaj.
So lets proceed step by step for making Magaj
Ingredients we require for making Magaj are fine/regular besan (gram flour), powdered sugar(castor sugar), ghee, milk, sliced almonds.
In a big vessel sieve gram flour. Add milk(at room temperature) and slightly warm 1 cup ghee.
Mix all the ingredients between your palms to make a coarse mixture. You have to do it gently so that all the gram flour is coated with milk and ghee.
In Gujarati this is called "Dhabo". Doing this will make the ladoos super creamy, smooth, silky and melt in mouth. There is also a special coarse gram flour mixture available in market to make magaj.
In the below picture you can see there are fine small gram flour balls/grainy texture (kani in Gujarati) forming and are well coated with ghee and milk
Heat rest of the ghee(350 grams) in a thick deep bottom vessel.
Slowly add in batches the coarsely bind gram flour.
Make sure you don't break the small fine balls (kani in Gujarati) which are formed
Roast the gram flour by stirring continuously. You will have to roast the gram flour almost around 15-20 minutes.
Its a little tiring process and maybe your hands will start paining by stirring. But I bet you its worth the pain with such lovely dish.
As gram flour is getting roasted it will change it's color slightly. Your house will be full of pleasant aroma when gram flour is roasted.
Now switch off the stove and remove the vessel from stove top and keep aside.
Still keep stirring continuously as the vessel is hot the gram flour will get roasted. You can see in below picture the gram flour has completely changed it's color to dark brown.
Now add powdered sugar.
Mix all the ingredients well and allow it to cool.
If you want to shape them into besan barfi, then pour this mixture into a greased vessel with ghee. Allow it to cool and cut into diamond shape. Sprinkle some dry fruits and besan burfi is ready.
When the mixture is warm, take a portion of mixture and shape them in shape of ladoos.
Garnish the ladoos by placing sliced almonds on it.
Magaj is ready!
Our family's favorite sweet
RECIPE OF MAGAJMagaj is a Gujarati sweet specialty made with roasted gram flour and blended with ghee, milk & cream
1 If the mixture cools too much you will not be able to shape it into ladoos so make sure the mixture is warm.
2 If you are not confident giving dhabo, you can skip this step and directly roast the gram flour in ghee and follow the procedure. However you will require a coarse besan flour to skip this step.
3 For tastier and smooth ladoos we always give the dhabo
4 The gram flour might get burnt while roasting so switch off the stove and remove the vessel from the stove while roasting
If you are looking for other dessert recipes check Churma Ladoo , Topra Pak , Pineapple & Suji Sheera