The Gujarati way to Besan Barfi is Magas, a fudge made with chickpea flour, sugar and ghee. Three ingredients that create magic. The rest of the things one adds are merely for the cosmetic effect because to the core of a delicious and decadent Magas is the slow roasting of the flour in copius amount of ghee. The roasting defines the quality of this fudge. Magas is also a sweet that rings in Diwali festivities in a Gujarati household. The Diwali’s nashta making marathon begins with Magas which is followed by numerous deep-fried sacks.
The recipe I share here is a different take of Magas, the Mug ni Dal no Magas or Moong Lentil Fudge is a nutty fudge made with coarsely ground moong dal flour. The process is the same as Magas except that it requires addition of ghee at the end. I have made it once and need to make it once more for perfecting the recipe. I will be doing soon however since there were requests for sharing the recipe I am doing that here but use your instincts while make it and read the recipe thoroughly before beginning the cook. Do share how it goes…
Mug ni Dal no Magas - Moong Lentil FudgePrint Recipe
- 500 grams moong dal flour (coarsely milled moong dal)
- 500 grams sugar, powdered (add more or less to suit your preference)
- 500 grams ghee, used at various stages through the recipe
- 1/4 cup milk
- 1/4 cup almonds, slivered
- 1/4 cup pistachios, slivered
- 1 tablespoon charoli, chopped
- 1 teaspoon green cardamom powder
Measure the moong dal flour into a mixing bowl.
Add 3-4 tablespoons of ghee to the flour and massage it well ( this process is called Dhabo Devo in Gujarati)
Allow the mixture to rest for an hour.
Now pass the flour mixture through a medium hole sieve ( wheat/ladoo sieve). You will require to rub the flour over the sieve mesh.
The sieving will give the mixture a uniformly granular texture.
Put a heavy bottom Kadhai/pan on low flame.
Add 1/4 cup of ghee. Now add the sieved flour mix and roast ( we are aiming for the flour to turn almond brown in colour).
You will need to be patient here, keep stirring continuously. Half way through the roasting add the milk and mix well.
Once the flour is well roasted, turn off the flame and add the sugar and cardamom powder to warm and not hot mix well.
Spread the mixture over a greased plate. The mixture will be required to rest for 4-5 hours.
After the mixture has rested well, heat the balance ghee and pour it equally over the mixture.
Sprinkle the slivered almonds, pistachios and charoli on the top.
Once the ghee begins to solidify the Magas, cut it in squares or diamonds.
The texture of the moong-dal flour should be like coarse semolina. The process of giving Dhabo and addition of milk give the Magas its signature coarse texture. Add the sugar to warm flour mix as the residue heat will melt the sugar well. hot mix will turn sugar into syrup.