Some of the food dishes in my house like year around favorite, We don’t wait till some festivals to come so we can make it and eat it, Magas is like this one too, It’s nothing but sweet usually eaten during Diwali and Christmas, Yes in Christmas too. I don’t know why people just think about cookies and cakes for Christmas, where I am from Which is Western part of India, we make all the sweets and savory snacks which usually everyone make it in Diwali , we as a Christians , we make those goodies along with cake in Christmas too. So this is usually mom made this in Christmas and after coming here, I try to make whenever we feel like it. So this is basically chickpea flour but the thick flour not the usual one and with ghee and sugar and cook it and you are done
1 cup (250 Gram) Thick Chickpea flour – coarsely ground chickpea flour
1 Cup Ghee
1 cup sugar
1/4 cup Milk
1 tbsp. Cardamom powder
Charoli (chironji) as needed for garnish
Mix milk and 3 tbsp ghee and rub the chickpea flour(besan) thoroughly.
Keep covered and set aside for about 30 minutes.
After 30 minutes or so, just pulse the flour in the food processor till big lumps are broken and you get coarse texture.
Heat a nonstick pot on a medium high heat.
Add the flour to the pot, and 1 cup of ghee. Make sure the flour is covered with ghee.
Roast the flour till nice pink, for about 20 minutes.
Let it cool down completely before you add powdered sugar to it.
Add as much sugar as you need for the sweetness and then beat the mixture thoroughly.
Pour in a greased dish, garnish with charoli seeds or make it round balls, as per your desire you can make shapes.
Read full post: Magas | Chickpea Flour Fudge