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Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups coarse chickpea flour
  • 1/2 cup powdered magaztari/melon seeds
  • 1/2 cup + 2 table spoons pure ghee
  • 3/4 cup sugar, powdered
  • 1 teaspoon cardamon powder
  • 1/2 teaspoon jaiphal/ nutmeg powder
  • magaztari and charoli to garnish

Method
 

  1. In a non-stick or heavy bottomed pan heat the ghee.
  2. Once the ghee is hot add the chickpea flour
  3. Roast the mixture, while stirring continuously,  till it becomes light to stir, releases ghee and emits a very pleasant aroma.
  4. Towards the end add the powdered  magaztari/melon seeds.
  5. Stir for couple of minutes and remove the pan from fire.
  6. Grease a large  thali or a 10″ x 10″ square tin or anything similar.
  7. Let the mixture cool down a bit.
  8. When the mixture is little warm to touch add sugar, cardamon and nutmeg powder, mix it well.
  9. Spread the mixture evenly in the prepared tin.
  10. Cut the Magaz  into shape you prefer  squares or diamonds or can be rolled as ladduus as well.
  11. Garnish with slivered almonds and pistachios or charoli and magaztari as I have done here.

Notes

  • the Magaz can be stored in an airtight container for unto a  fortnight.
  • you can use the smooth variety of flour if you so desire.
  • Some flour brands may absorb more ghee so if you find the mixture dry add a couple of tablespoons of ghee at a time.
  • Be cautious with the amount of ghee as more ghee would not allow the Magaz to hold its shape once it  cools down.
  • Do not get tempted to add sugar to hot mixture. It will melt and turn into syrup.
  • Let it settle overnight before removing to serve.