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Magaj
Magaj is a traditional Indian recipe for a classic sweetmeat made from a blend of chickpea flour and ghee with khoya (milk boiled until solid) and sugar that's cooked until setting, poured onto plates, decorated with almonds and pistachio nuts and cut into diamond shapes before serving as a sweet snack. The full recipe is presented here and I hope you enjoy this classic Indian version of: Magaj.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
12
Rating: 
Tags : Milk RecipesBean RecipesIndian Recipes
Magaj: Classic Indian recipe for a sweetmeat made from a blend of chickpea flour and ghee with khoya (milk boiled until solid) and sugar that's cooked until setting, poured onto plates, decorated with almonds and pistachio nuts and cut into triangular shapes before serving as a sweet snack.
This is a classic Indian
sweetmeat that is often served at holy festivals, particularly Diwali.
Method:
Melt the ghee, allow to cool then add half to the chickpea flour and mix thoroughly to combine. Press this mixture through a fine-meshed sieve and set aside (this is known as 'besan').
Warm the remaining ghee in a wok then stir in the chickpea flour mix. Fry gently until the besan is golden brown then add the grated khoya and continue cooking gently.
In the meantime, combine the sugar with 100ml water. Heat until the sugar has dissolved then bring to a boil and cook until the syrup reaches the Thread Stage.
Take the besan mix off the heat then stir in the cardamom powder, followed by the sugar syrup. Mix thoroughly to combine then pour onto a greased plate or a greased baking tray. Spread out then decorate with the blanched almonds and blanched pistachio nuts.
Cut the mixture into diamond patterns then set aside to cool. Once set, break into pieces and store in an air-tight container.
