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Magaj
One of the most popular sweets served by Gujaratis during Diwali or on the New Year, the day after Diwali.
 Ingredients
- 500 gm chick pea flour or besan
- 250 gm sugar
- 50 gm khoya. Khoya is made by reducing a large volume of milk to a solid by very slow boiling, for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.
- 10 almonds peeled and blanched
- 10 pistachios blanched
- 2 tsp green cardamom powder
- 250 gm ghee
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Method
- Mix the chick pea flour or besan with 1/2 of the ghee. And sift it through a sieve.
- In a karhai or wok warm the rest of the ghee and the sifted besan. Fry till besan is golden but not brown. Add the khoya. Stir over low heat. Keep aside.
- Make a sugar syrup of one thread consistency. Add the syrup and cardamom powder to the fried besan. Mix well. Pour on a plate that has been lined with oil. Decorate with blanched pistas and almonds.Cut into diamonds. And allow it to cool.
Courtesy : Gujaratplus.com |
