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.