magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo |
by Tarla Dalal

magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with 16 amazing images.

magaj recipe is a traditional Gujarati magas sweet. Thisdiwali besan ladoo is made often during Indian festivals. Magaj is a melt-in-the-mouth mithai made with the energising combination of besan, sugar and ghee.

The rich flavour of this magaz ladoo sweet depends on how well you cook the besan. It is important to roast it uniformly, till a rich smell comes. Keep stirring it so that it does not char. The proportion of ghee and besan is also important as you might end up with a dry or very soft magaj ladoo if it is not done right.

Once you have the magaz ladoo mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. Keep an eye on the container you arrange these Gujarati magas ladoos in, because it looks so tempting, and you folks might keep popping one into their mouths even as you keep preparing the Magaj!

Serve this Mishtan with Dry Snacks like Ganthias and Masala Khakhras.

Enjoy magaj recipe | Gujarati magas | magaz ladoo | diwali besan ladoo | with step by step photos below.

This recipe has been viewed 172580 times

5/5 stars 100% LIKED IT
8 REVIEWS ALL GOOD

Magaj, Gujarati Magas, Magaz recipe - How to make Magaj, Gujarati Magas, Magaz

For Magaj
4 cups besan (bengal gram flour)
1 cup ghee
2 cups powdered sugar
1/4 cup coarsely powdered almonds (badam)
1/2 tsp cardamom (elaichi) powder

For Garnish
1 tbsp almond (badam) slivers

Method
For magaj

To make magaj, heat the ghee in a deep non-stick pan, add the besan, mix well and cook on a medium flame for 13 minutes, while stirring continuously.
Switch off the flame and keep stirring for 1 more minute.
Transfer the mixture into a plate and keep aside to cool for 1 hour or till the mixture cools down completely.
Add the sugar, coarsely powdered almonds, cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
Take a small portion of the mixture and shape it into a round ball.
Repeat step 5 to shape 17 more magaj.
Garnish the magaj with almond slivers and store in an air-tight container.

Handy tip:

magaj can be stored in an air-tight container at room temperature for 15 days.

Nutrient values (Abbrv) per magaz

Energy	307 cal
Protein	8 g
Carbohydrates	38.1 g
Fiber	5.6 g
Fat	13.6 g
Cholesterol	0 mg
Sodium	26.7 mg

Click here to view calories for Magaj, Gujarati Magas, Magaz

Magaj, Gujarati Magas, Magaz recipe with step by step photos

Like magaj ladoo

Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetner (sugar, jaggery, condensed milk etc). You can enhance the flavour and texture of ladoo with cardamom powder, cinnamon powder, dried fruits, dry coconut, edible silver foil. Like magaj recipe | Gujarati magas | magaz ladoo | our website has many ladoo recipes which you would love to try :

How to make magas

To make magas recipe | magaz | magaj with step by step photos | heat the ghee in a deep non-stick pan. Use good quality ghee for flavorful magaz. Traditionally, thick bottomed pan are used to prepare Indian sweets and the entire procedure is done on a low flame. Also, it is very important to measure all the ingredients accurately. We have used 1 cup of soft ghee at room temperature which is 1 cup even after melting.
Once the ghee has melted and turned hot, add the besan. We have used regular fine variety of gram flour. If you love a coarse texture, use grainy flour or a combination of fine besan with a tbsp of semolina or add fine caster sugar instead of powdered sugar to enjoy that crunchy bites. Also, sift the besan if it has lumps.
Mix well to combine the ghee well and cook on a medium flame, while stirring continuously. If the besan is not roasted properly, you will have a raw taste and the magaz won’t be tasty. There are different stages in the cooking of besan.
As you start, it will be crumbly and lumpy. You need to stir continuously from all the sides to break the lumps. Cook on a medium flame or else the besan will quickly change colour yet remain uncooked.

When you roast it more, the lumps start to break and loosen up. Ghee will start to ooze out. Also, you will get a nutty aroma from the besan.
Switch off the flame and keep stirring for 1 more minute. Our besan is golden brown with a nice aroma at this stage. If the flour is over roasted, the magaj will have a bitter and burnt flavour.
Transfer the mixture into a plate and keep aside to cool for 1 hour or until mixture cools down completely. Don’t wait for too long to cool down. Otherwise, the sugar won’t mix well.
Add sugar. Do not add sugar into the hot mixture otherwise, sugar will melt and the mixture will turn runny and you will not be able to form a ladoo. Also, increase the quantity of sugar if you like sweeter magas.
Add coarsely powdered almonds. You can toss in other dried fruits like pistachios, walnuts, cashew nuts too.

Add cardamom powder to enhance the flavour of magaj | Gujarati magas | magaz ladoo |
Mix well to combine everything.
Mix while rubbing the mixture in between your palms till it gets a crumbly texture.
Take a small portion of the mixture and shape it into a round magaj. Ensure the magaz have no cracks. Also, grease your palms with ghee while making balls if required.Press it till the ghee oozes out and the magaz has a shiny texture.
Repeat step 14 and 15 to shape 17 more magas recipe | magaz | magaj with step by step photos |

Garnish the magas with almond slivers or charoli.
Store magaj | Gujarati magas | magaz ladoo | in an air-tight container. Magaj can be stored in an air-tight container at room temperature for 15 days.

Frequently Asked Questions

Q.Can we use dalda instead of ghee? Or give any vegan alternative for ghee? You can try using dalda or coconut oil.
Q.My besan tasted raw, how long should i cook the Besan for? If the besan tastes raw, it means that it wasnt cooked long enough. Make sure the besan is cooked on low flame until it turns golden brown and gives out a nutty smell.

Foodie #598069

on 02 Nov 21 01:32 PM

I’m curious, can I dry roast the Besançon flour first before adding to the ghee, to take away the raw besan taste?

Tarla Dalal

10 Nov 21 03:30 PM

Thank you for the feedback. You can dry roast the besan before adding it to the ghee, but then please reduce the cooking time after adding. Please keep reviewing recipes and articles you love.

n_katira

on 28 Dec 20 08:11 PM

perfect recipe...

Deepa Mehta.

on 06 Oct 20 10:54 AM

Thank u mam.The recipe is awesome.laddoos made wer superb.loved by all.

07 Oct 20 08:42 AM

Thanks for the feedback !!! keep reviewing recipes and articles you loved.

Vaishali

on 18 Oct 19 05:19 PM

Magaz and Besan ladoo are just the same ...two names for one delicacy. And its tasty anyways.

19 Oct 19 09:15 AM

Thanks Vaishali . We are delighted you loved the magaz recipe. Your feedback will help hundreds others try the recipe and make this a better cooking community.

Pooja kothari

on 13 Mar 18 12:04 AM

Receipe looks yummy. Could u please provide how much so does it contain per serving?

15 Mar 18 09:35 AM

Do you mean calories? If so, it''s 307 calories per magaz.

Kavya shukla

on 27 Oct 16 05:39 PM

Fot magas besan has to be fine one or coarse one

28 Oct 16 08:46 AM

Hi Kavya, It is fine besan.

Radha Hoizal

20 Sep 18 12:14 PM

U can check this recipe in my website (www.radhakirasoi.com) too in an easy way in microwave

Kanan

on 08 Feb 16 10:32 PM

What is the difference between Magazine and Magdal? Anyone? Thanks.

09 Feb 16 02:21 PM

Hi Kanan, We are not clear with your question, if you can be more clear, we would be happy to help you.

Eat to live

on 02 Jan 12 10:20 AM

All time favourite recipe! I did reduce the amount of ghee used. Also, i used mixture of coarse and fine besan. Turned out great, just like how my mom makes it.