Magas, also known as magaj, is one of the most popular traditional Gujarati recipes, passed down through generations. This melt-in-the-mouth delicacy is typically prepared during festivals and is made from just three ingredients: coarse besan (gram flour), ghee, and sugar. It is flavored with cardamom and topped with dry fruits. One of the key steps in making magas is roasting the besan, which is crucial for achieving the perfect texture and flavor. I will share a few halwai (sweet maker) techniques to help you roast the besan to perfection, along with the ideal ingredient ratios and some fail-proof tips to ensure you can make perfect magas on your first try. It’s a quick and easy recipe that can be made on a budget, and it’s loved by people of all ages. Do give it a try!
Tips for Making Perfect Gujarati Magas:
- Use Coarse Besan: Magas is made from coarse besan, which you can easily find at grocery stores. Alternatively, you can grind chana dal to make coarse besan. Bura sugar is used in magas instead of powdered sugar because it provides a coarser texture and absorbs less ghee than powdered sugar. The flour quantity should be double that of the ghee and sugar, and the ghee and sugar should be used in equal quantities by weight (grams).
- Roasting the Besan: Roasting the besan (gram flour) is the key to making perfect magas. Adding ghee in batches helps roast the besan evenly, and you’ll notice the besan puffing up. Roast the besan on a medium-low flame until it slightly changes color and becomes aromatic. Be careful not to roast it on high heat, as this can burn the besan and give it a bitter taste.
- Cooling the Besan Mixture: Allow the roasted besan mixture to cool completely to room temperature before adding the bura sugar. Avoid adding the sugar while the besan is still warm.
- Storage: Store the magas in an airtight container. It will stay fresh for up to 15 days at room temperature or for a month if kept in the refrigerator.
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Recipe Video
Gujarati magas recipe with tips | halwai style magas | magaj recipe
Ingredients
- 500 grm or 4 cup coarse besan flour
- 250 grm or 2 cup melted ghee
- 250 grm or 2 cup bura sugar
- ½ cup milk
- 1 tsp cardamom powder
- Garnish with charoli - pista slits and almond slits.
Instructions
Roasting Besan:
- Take 2 cups of ghee (300 grams). In a pan, add half the measured ghee and 500 grams of coarse besan. Mix well. The besan will absorb the ghee; now stir continuously and roast the besan on a medium-low flame.
- After 5-6 minutes, add 2 ladles of ghee from the measurement and continue roasting the besan. Keep adding ghee in batches until the besan changes color, becomes aromatic, and the ghee starts oozing from the sides. The besan should turn slightly darker in color (refer to the video).
- Then, gradually add ½ cup of milk while stirring. The mixture will quickly become grainy, indicating it is well roasted. Transfer the roasted besan to a mixing bowl and allow it to cool completely.
Making Bura Sugar:
- In a pan, add 300 grams of sugar and ½ cup of water. Mix well. Cook the sugar syrup on medium heat until it thickens and turns into a white mixture. Turn off the heat and stir continuously until the syrup transforms into white sugar. Press gently to break the sugar crystals and sieve the sugar. Bura sugar is ready (refer to the video).
Making Magas:
- Once the roasted besan has cooled down, add cardamom powder and 2 cups (300 grams) of bura sugar. Mix well with your hands.
- Add 4 tablespoons of ghee and mix thoroughly. Grease a thali or plate with ghee, pour in the magas mixture, and press it down evenly. Garnish with charoli, slivered pistachios, and almonds. Press the dry fruits gently into the mixture.
- Let the mixture cool for 5-6 hours, then cut it into diamond-shaped pieces. Serve or store the magas at room temperature for up to a week, or in the refrigerator for up to 15 days.
Notes
- Use coarse besan for magas.
- The proportion of ghee and sugar should be equal, and half that of the flour.
- Roast the flour on a low-medium flame.Add ghee in batches so the besan roasts evenly and the ghee releases from the sides.
- Milk gives a grainy texture to magas.
- Let the roasted besan cool down completely and Mix bura sugar with your hands so it merges easily with the flour.
- store the magas at room temperature for up to a week, or in the refrigerator for up to 15 days.
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