Prepare time: 10 mins
Cook: 20 mins
Serves: 10 – 12 Pieces


For Magaj

  • 2 cup coarse besan flour
  • 1 cup powder sugar
  • 1 cup ghee
  • ¼ cup or 4 tbsp milk
  • 1 tsp cardamom powder

For Flavour and Garnishing

  • Garnish with charoli
  • Sliced pista and almond


  1. In a grinding jar, add 1.5 cups or 280-gram chana dal and grind into a coarse powder
  2. Then heat the ghee in a pan on medium-low flame. Add coarse besan and sauté and  stir continuously till the flour becomes golden brown.
  3. After 8-10 minutes ghee will start to ooze out from the sides and besan changes its color slightly.
  4. Then stir and add milk gradually.
  5. The quickly grainy texture of the mixture forms and it is roasted very well.
  6. Then add cardamom powder and mix well.
  7. Turn off the flame and add sugar. Mix well.
  8. Grease thali or plate with ghee, add magaj mixture, and then press and set mixture properly.
  9. Garnish with charoli, pista slits, and almond slits. Press the dry fruit slightly.
  10. Cooldown mixture and cut it into diamond shaped pieces.
  11. Serve or store magas up to a week in the refrigerator.

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