Magas/ Chickpea Flour Fudge

October 21, 2019mayurisjikoni
Blog post
EVENT: FOODIEMONDAY/BLOGHOP
THEME: #218 DIWALI DHAMAKA

As the theme suggests, FoodieMonday/ Bloghop group is already in the mood to celebrate Diwali. Fellow bloggers or should I say friends, decided to  cook something that we would normally make during Diwali, the festival of lights. This time I decided to make Magas as its called in Gujarati or chickpea flour fudge.

What is Diwali?

Diwali is the festival of lights, the victory of good over evil. Read more about Diwali here.

What does Diwali mean for me?

For so many years hubby and I have been alone for Diwali as our family members live in all different parts of the world. However, this year its so different. For one, we’ll be celebrating Diwali with hubby’s mum, my mother in law after over 12 years. Secondly, we are in India so the feel of festivity is already in the air. Can’t wait to decorate the home with flowers, rangolis (floor patterns) and diyas. Diya is often made from clay where we add ghee or oil and a cotton wick. A row of diyas is usually placed at the front entrance and around the home. I’ve already started cooking a variety of both savory and sweet food to enjoy during the festival.

What do I normally make for Diwali?

I love to make traditional recipes that I really don’t bother to make throughout the year. Diwali is incomplete without mathia (fried crispy flatbread made from yellow moong bean flour and spices)which I buy ready made, chevdo (a savory mixture of fried chickpea lentils, moong, potato, rice flakes, cashew nuts, and spices) that too ready made, googra and of course magas or chickpea flour fudge. Till date I’ve not tried making magas at home but have helped my sister in law quite often to make it. She is an expert at making magas.  I always make farsi puri, lapsi, gur na ladwa, doodh paak and some cookies. There was a time when we made mathia and chevdo at home. Nowadays, a small quantity is required so it makes more sense to buy ready made.

What is Magas?

Magas is a famous sweet dish or mithai in the Gujarati Cuisine. Its a popular sweet fudge  that is enjoyed by both adults and children. Some kids refer to it as ‘bavo’. Any Patel wedding you attend, or go to their homes during Diwali you will definitely find Magas. During weddings, huge quantities are made by the bride’s family and sent to the groom’s family and also shared with all those who attend the wedding. Made from chickpea flour, ghee, sugar and cardamom, its not a difficult mithai or sweet to make at all. After roasting the flour in ghee, sugar is added and then its other allowed to set in a greased tray or rolled into small balls. I am so glad that finally I got down to making Magas. Got the thumbs up from mother in law, so that means it turned out just perfect.

A bit more about Magas

Also known as magaz or chickpea flour fudge, it is a bit different from the famous besan ke laddoo or besan ki barfi. For magas, a coarse chickpea flour (besan, chana no lot) is used. The flour is roasted over very low heat in ghee till it becomes brown. Nuts like almonds and pistachios are added along with cardamom and nutmeg powders. Once the mixture becomes a bit cold, powdered sugar is added. Because of the coarse flour used, the texture of magas is not smooth. However, it still has the melt in the mouth texture. One should not reduce the amount of ghee used if you want the magas to turn out perfect. Also, let the flour roast well.

Lets get to the recipe now, but before you start making magas, make sure you have everything ready at hand including a greased tray if you want to set the magas.

magas 12

magas collage

magas 14

magas 10

magas 13

magas 15

MAGAS/CHICKPEA FLOUR FUDGE

16-20 Pieces, depending on the size of the bars or balls

250g (3 cups) besan, chana no lot, chickpea flour

3 + 3 tbsp milk

150g (¾ cup) + 2tbsp ghee (clarified butter)

150g (1-1¼ cup) powdered sugar

½ cup coarse almond powder

1 tsp cardamom powder (elachi)

½ tsp nutmeg powder (jaiphal)

¼ tsp mace powder (javantri)

few strands of saffron (kesar)

For Topping:

½ tsp cardamom seeds, lightly crushed

2-3 tbsp almond slivers

1-2 tbsp pistachio slivers or coarse powder

few strands of saffron

  1. Warm 3 tbsp milk and 2 tbsp ghee in a small pan over low heat till the ghee melts.
  2. Heat the remaining 3 tbsp of milk till it becomes hot. Add saffron strands to it. Mix well and leave it on the side till required.
  3. Add besan flour into a big bowl. Add the ghee milk mixture and rub it into the flour till it appears lumpy.
  4. Cover the flour with a lid or plate and let it rest for 15-30 minutes.
  5. Take a sieve with medium hole and strain the flour. Use you hand to rub the flour through the sieve till none is left in it.
  6. The flour should resemble like bread crumbs or semolina.
  7. Heat 150g ghee in a pan over low heat till it melts.
  8. Add the coarse besan flour.
  9. Roast the flour in the ghee over low heat, stirring all the time till it becomes brown in colour. This takes about 20-25 minutes.
  10. At first the mixture of ghee and besan flour will appear like a paste. Once the flour begins to get roasted, it will turn liquidy.
  11. Add 1 tbsp  of the milk and saffron mixture and stir. Add another tbsp and stir well. Finally add the last tbsp of milk and mix well. This helps to develop the crunchy texture of magas.
  12. Add almond flour and roast it for 1 minute, stirring the mixture all the time.
  13. Take the pan off the heat. Add cardamom, nutmeg and mace powder and mix well.
  14. Let the mixture cool down.
  15. Add sugar and mix well.
  16. Grease a 8 X 8 inches tray or a small one with some ghee.
  17. As you add the sugar, the mixture will turn a bit liquid like, but not too much.
  18. Add the magas mixture into the prepared tray. Bang the tray lightly on the worktop to level out the mixture. Or you can roll them into balls.
  19. Sprinkle the topping immediately. Press it into the magas  lightly with a spoon.
  20. Let the magas set for 1-2 hours. At this stage you can cut the magas into squares or diamond shape. This stage is important as when the magas sets completely, it becomes difficult to cut into pieces.
  21. Let the magas  set completely in the tray. This will take 4-6 hours or overnight depending on the weather. Since the weather is cold in Bangalore, the magas set in about 6 hours time.
  22. Remove the pieces from the tray very carefully and store in a container.
  23. Magas stays at room temperature for about 2-3 weeks. However in warmer weather, its best to store it in the fridge after a week or so.

Tips:

  • Usually coarse besan flour is used for magas. However, since I didn’t have any, I used normal besan flour.
  • Do not roast the besan flour over high heat. The flour will burn and not give a good taste.
  • Roast the flour till it becomes brown and not yellow. If you don’t roast it well, you’ll get the raw taste of the flour.
  • Do not reduce the amount of ghee required as the magas may not set well or you will not be able to roll it into balls.
  • I used only 1 cup sugar and it was just right for us. For a more sweeter one you can add 1¼ cups.
  • Adjust the spices according to your taste.
  • Use a sharp knife to cut the set magas.

Pin for later:

magas

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

47 Comments

  • greenbowl2soulgmailcom

    October 22, 2019 at 3:40 pm

    Great recipe Mayuri. I love besan ki barfi but this sounds even more interesting with all the spices. Can’t wait to try it this Diwali.

     
    1. mayurisjikoni

      October 22, 2019 at 6:01 pm

      Thank you so much Vandana.

       
  • The Girl Next Door

    October 22, 2019 at 5:12 pm

    I absolutely adore magaz, but have never attempted to make it at home. Your beautiful clicks and well-explained recipe are tempting me to try it out right away!

    Best wishes for Diwali in advance! 🙂

     
    1. mayurisjikoni

      October 22, 2019 at 5:57 pm

      Thank you so much Priya. I too was a bit apprehensive to try making magas at home. However, it is not that difficult at all. Try the recipe.

       
  • FoodTrails

    October 22, 2019 at 7:27 pm

    Loved the addition of spices in this traditional burfi..basic steps for preparation seems like besan ladoo but the texture must be different due to coarse flour.. miss celebrating Diwali here the way we celebrated in India!! It has a different feel to it!!

     
    1. mayurisjikoni

      October 23, 2019 at 4:34 pm

      Thank you so much Swaty, magas is a bit different from besan barfi. You’re so right, celebrating Diwali in India is so different. Glad to be here this time.

       
      1. FoodTrails

        October 24, 2019 at 2:36 am

        Have a happy and auspicious Diwali!!

         
      2. mayurisjikoni

        October 25, 2019 at 4:47 pm

        Same to you Swaty.

         
  • ARCHANA

    October 24, 2019 at 2:32 am

    Happy Diwali! Magas looks delicious and sounds easy.
    Just one question before I add sugar should i wait for the mixture to cool completely? How long should I wait?

     
    1. mayurisjikoni

      October 25, 2019 at 4:47 pm

      Thanks Archana, its best to wait for it to cool down completely.

       
  • poonampagar

    October 24, 2019 at 7:41 am

    I love traditional sweets and this magaz looks utterly delicious . Can imagine how flavorful the fudge must be with the spices and nuts and the amount of ghee going in . Prerfct festive treat !

     
    1. mayurisjikoni

      October 25, 2019 at 4:46 pm

      Thanks Poonam, without the required amount of ghee, it doesn’t taste as good, it turns out dry and the ghee helps it to stay longer at room temperature.

       
  • usha

    October 25, 2019 at 4:55 am

    Nice presentation and the whole setup looks very festive. Magas preparation looks a lot like burfi preparation yet so different. Bookmarked !

     
    1. mayurisjikoni

      October 25, 2019 at 4:45 pm

      Thank you so much Usha.

       
    2. Lata Lala

      October 25, 2019 at 8:43 pm

      Absolutely delicious magaz looks super tempting, I have never tried my hands to make it at home. The beautiful clicks and well-explained recipe is such a great help.

       
      1. mayurisjikoni

        October 28, 2019 at 2:41 pm

        Thank you so much Lata.

         
  • Pavani

    October 26, 2019 at 10:36 pm

    That is such a delicious sweet treat for Diwali. Thank you for sharing this traditional dish – it sounds so rich and decadent with all that ghee and saffron.

     
    1. mayurisjikoni

      October 28, 2019 at 2:40 pm

      Thank you Pavani, every family has its own version, some don’t add nuts and saffron and some do.

       
  • Sandhya Ramakrishnan

    October 28, 2019 at 2:19 am

    Such a traditional dessert and you have made it so beautifully Mayuri! Just seeing it makes everything look so festive. This is just perfect for the season and I really want to taste some!

     
    1. mayurisjikoni

      October 28, 2019 at 2:40 pm

      Thank you so much Sandhya, it definitely is a festive mithai.

       
  • Uma Srinivas

    October 28, 2019 at 10:01 pm

    Chick flour fudge is my favorite one, But i use oil instead of ghee. I know this will please the Diwali crowd.

     
    1. mayurisjikoni

      October 30, 2019 at 4:31 pm

      I’ve never tried making it with oil.

       
  • jayashreetrao

    October 29, 2019 at 5:25 pm

    Lovely share for the festive season. I think it is also known as Mohantal. I need to try it sometime soon.

     
    1. mayurisjikoni

      October 30, 2019 at 4:30 pm

      Jayashree, mohanthal is different from magas. In mohanthal we add khoya and also add the mixture to the sugar syrup.

       
      1. jayashreetrao

        November 5, 2019 at 4:13 pm

        Ok, thankyou Mayuri

         
  • Vasusvegkitchen

    October 29, 2019 at 7:51 pm

    Magas looks super delicious with awsome clicks and divine presentation di. It’s very new recipe to me, bookmarking to try it soon. Happy to know that your with your family for Diwali 😍. As always I am in love with your recipe and your write up❤️.

     
    1. mayurisjikoni

      October 30, 2019 at 4:27 pm

      Thank you so much Aruna for the kind words.

       
  • Jolly

    October 29, 2019 at 9:11 pm

    Besan ki barfi is my most favourite sweets and that is the one I really can’t stop at one or two. This recipe with addition of spices sounds incredibly delicious and crunchy. Thanks for sharing your traditional Gujarati recipe, loved it.

     
    1. mayurisjikoni

      October 30, 2019 at 4:26 pm

      Thank you so much Jolly.

       
  • amrita

    October 30, 2019 at 10:11 am

    Each state has its own way of making sweets with besan…love the use of various spices in this recipe…I will try this some day

     
    1. mayurisjikoni

      October 30, 2019 at 4:26 pm

      Thank you so much Amrita.

       
  • simplysensationalfood

    October 30, 2019 at 9:05 pm

    My mum used to make Magaj and the texture was so rich and crumbly. I have not had it for a long time. I will try this recipe and see if I can recreate it to remember my mum.

     
    1. mayurisjikoni

      October 31, 2019 at 5:48 pm

      Thanks Nayna, try the recipe out and hope its as close to as how your mum use to make it.

       
  • shobhakeshwani

    October 31, 2019 at 12:40 am

    Though I am not fond of sweets somehow I like the sweets made with besan. The fudge looks so rich and perfect.

     
    1. mayurisjikoni

      October 31, 2019 at 5:47 pm

      Thank you so much Shobha.

       
  • Renu Agrawal Dongre

    October 31, 2019 at 3:19 pm

    This looks so delicious and yummy, feeling like grabbing one of the screen. You have explained the recipe well and those pieces look so neat. This can be a perfect gifting idea too. I wish I can get hold of coarser texture of besan to make this magas.

     
    1. mayurisjikoni

      October 31, 2019 at 5:46 pm

      Thank you so much Renu, gave some as Diwali gift to my neighbors. I didn’t use coarse flour as I didn’t get any. You can use normal besan.

       
  • Jagruti’s Cooking Odyssey

    November 2, 2019 at 11:36 am

    For me Diwali is incomplete without Mohanthaal or Magas, My mum never made magas as she was fond of Mohanthaal, so I learnt from others. Rich and delectable magas sure to make you happy!

     
    1. mayurisjikoni

      November 3, 2019 at 7:20 pm

      Thanks Jagruti, and magas is something that was and still is so common in our family.

       
  • Preethi Prasad

    November 3, 2019 at 1:06 pm

    Magaz lokks so delicious and tempting. Perfect treat this Diwali.I love traditional sweets during festivals. Loved the detailed explanation.Amazing Presentation too.

     
    1. mayurisjikoni

      November 3, 2019 at 7:18 pm

      Thank you so much Preethi and I too love to make traditional recipes for Diwali.

       
  • Lathiskitchen

    November 5, 2019 at 8:58 pm

    Fudge is a must for any festive season. Your chickpea fudge looks so scrumptious.

     
    1. mayurisjikoni

      November 6, 2019 at 4:17 pm

      Thanks

       
  • Sasmita Sahoo Samanta

    November 10, 2019 at 8:13 pm

    magas looks so perfect di here ! One may get confuse with besan barfi, but its not. Its on my to-do list, would love to make soon ..superb festive treat !!!

     
    1. mayurisjikoni

      November 11, 2019 at 3:54 pm

      Thank you so much Sasmita, it is different from besan barfi.

       
  • namscorner18

    November 11, 2019 at 1:15 pm

    Beautiful presentation and I cannot take my eyes off the pictures. Feel to grab a few. Very well explained recipe and it looks little different from Besan Burfi. Bookmarking to try sometime.

     
    1. mayurisjikoni

      November 11, 2019 at 3:51 pm

      Thanks Narmadha.

       

your comments are valuable to me

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: