Magaj Recipe | Gujarati Magaj | Magas Recipe | Magaz Recipe | Besan Burfi
Updated: Jan 27
This recipe comes from my mother who makes an amazing Magaj Burfi! When I was younger, it wasn't on my radar, but as I age, I crave my mum's dishes! And I'm so lucky to have her around so she can still teach me! She keeps saying "ghee is good for you!", and I believe her! It's better than many of the artificial fats out there. So don't be afraid to enjoy this delicious sweet dish! You won't be able to stop at one piece!
Gujarati Magaj Recipe Prep Time: 40 minutes (Approx)
(Plus a few hours to set)
Makes 1 10" Thali
300g / 2 Cups Magaj Flour (Coarse Chickpea Flour)
200g / 1 Cup Granulated Sugar
250g / 1 Cup Ghee
100g / 1 Cup Milk Powder
1/2 tsp Cardomom Powder
2-3 tsp Shaved Pistachios
2-3 tsp Shaved Almonds
In a heavy-bottomed pan, warm up the ghee on a medium-low temperature (4 on my stove).
Add the magaj flour and roast for about 15 minutes until the colour changes to a caramel brown. Stir constantly.
Lower the heat and add the milk powder and stir for a minute.
Then add the sugar and stir it in along with 1/4 tsp of the cardamom powder. Cook for a minute or 2 just until the sugar melts.
Add a teaspoon each of shaved pistachios and almonds. Turn off the heat.
Line a tray with parchment or greaseproof paper. Place the mixture inside the tray. Flatten the mixture.
Garnish with 1/4 tsp cardamom powder and shaved nuts.
Let the mix cool for a few hours to set.
Cut into about 3cm squares and enjoy!!
Note: You CANNOT use normal chickpea flour or Besan for this recipe as the texture will not be correct.