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.

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).

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.