Go Back

Print Recipe Pin Recipe
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 to 3/4 cup ghee more if needed
  • 1 + 1/2 cups besan/ chickpea flour
  • 1/2 to 3/4 cup sugar finely ground
  • 1/2 cup mawa
  • 3/4 cup khajoor/Dates chopped
  • 1/2 teaspoon cardamom powder
  • a pinch of nutmeg
  • chopped and sliced almonds to garnish

Method
 

  1. To prepare for the cook, begin with Dates.
  2. Wash the Dates well, dry them and remove the seeds before chopping them in equal sized chunks.
  3. Take good quality mawa or like I did use some homemade mawa.
  4. Crumble or grate the mawa.
  5. To cook the Magaz, you will require a heavy bottom karahi/pan. Take a pan that has not been used to fry masala or curries.
  6. Place the Karahi on a medium to low flame.
  7. Add the ghee.
  8. Once the ghee warms up a little, add the flour and roast till it emits pleasant aroma and turn a shade darker.
  9. Once the flour has turned light and aromatic add the sugar. Cook for a couple of minutes.
  10. Add the mawa and continue to cook until the mawa has disintegrated in the flour-sugar mixture.
  11. Now, add the chopped Dates and cook for few minutes more.
  12. Turn off the flame, add the cardamom and nutmeg powders.
  13. Transfer the mix to prepared tray.
  14. Level and smoothen the surface.
  15. Garnish with almond slices.
  16. Once the Magaz is 3/4 firm, cut in squares or diamonds.
  17. Enjoy a slice of Khajoor Magaz every morning.

Notes

The amount ghee will depend on the quality of the flour. If the besan absorbs more ghee add little ghee at a time. Similarly if you like the Magaz on the sweeter side increase from 1/2 cup to your preference. Keep the flame to medium or low during the entire cook. While you are in process of roasting the flour, prepare the tray/pan for the Magaz to cool and shape. Grease the tray with ghee. Remember to stir the mixture during the entire cook. Even after you have turned off the flame.