Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudge | How to make Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudge

By Drashti Dholakia  |  17th May 2018  |  
5 from 1 review Rate It!
  • Photo of Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudge by Drashti Dholakia at BetterButter
Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudgeby Drashti Dholakia
  • Prep Time

    25

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

4

1

About Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudge Recipe

Magas or Magaj is a traditional gujarati sweet prepared from coarse gram flour. This recipe has been passed on from generations in our family. In our house, or I should say in most of the gujarati households, this sweet is specially prepared on the occasion of Bol Choth. Bol Choth is a festival celebrated in Gujarat, on the previous day of Nag Panchami. On this day, any of the milk-based or dairy products are avoided. Basically, this fast is observed for the welfare of cattle, especially cows. Being abroad, I miss this sweet a lot as we don’t get coarse gram flour always. But I manage with regular besan. Country - Singapore

Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudge

Ingredients to make Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudge

  • To be mixed separately (For Dhrabo, in gujarati)
  • 1 cup coarse gram flour (if that is not available can use besan)
  • 1 tablespoon warm milk
  • 1 tablespoon melted warm ghee
  • Other ingredients
  • ½ cup minus 2 tablespoons ghee
  • ¼ cup + 1 tablespoon powdered sugar
  • ½ teaspoon cardamom/elaichi powder
  • ¼ teaspoon nutmeg/jaiphal powder
  • mixed chopped nuts, for the garnish

How to make Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudge

  1. Take coarse gram flour in a wide bowl. Make a well/hole in the centre and add warm milk and melted warm ghee.
  2. Mix well, first with a spoon and then rub with your fingers to get a crumbly texture. Set this aside for half an hour. (this procedure called Dhrabo Devo in Gujarati ) Sieve this mixture through medium hole sieve.
  3. Now, heat ghee in a non-stick pan and add sieved gram flour to it.
  4. Cook this mixture on a low flame till it becomes light golden in colour and fragrant. Keep stirring continuously.
  5. Remove from flame and transfer this mixture into another bowl.
  6. Once the mixture becomes slightly cool, add sugar, cardamom powder and nutmeg powder. Mix well.
  7. You can either make small balls from this mixture and garnish with chopped nuts.
  8. You can also pour this mixture into a greased plate, sprinkle chopped nuts and let it sit for 1-2 hours. Then cut it into square pieces.
  9. Magas can stay fresh for upto 2 weeks.

Reviews for Gujarati Magas na laadu (Magaj) | Traditional Gujarati Gram Flour Fudge (1)

Hema Mallika year ago

Perfect Gujarati dish.
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