Magaj recipe (Gujarati magas recipe) Besan burfi recipe
Magaj or magas recipe - Gujarati style of making besan burfi
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 medium sized squares
- ⅓ cup Ghee (clarified butter)
- 1 cup Coarse chickpea flour (magaj atta)
- ½ cup White granulated sugar
- ¼ teaspoon Green cardamom seeds powder
- a pinch or ⅛ teaspoon Freshly grated nutmeg
- few Almonds sliced for garnishing
Grease tray or plate (in which you are going to set the burfis) with little ghee.
Heat the ghee in a pan on medium-low heat.
Once hot add chickpea flour. And sauté it with stirring continuously till the flour becomes golden brown.
It will take about 4-5 minutes. You will get nice a aroma of the toasted flour. Ghee will starts to ooze out from the sides. Also it gets a slightly dark brown color.
When done turn off the stove.
Add sugar. Mix very well.
Add cardamom powder and nutmeg powder. Mix it well again.
Transfer the mixture into a greased tray and spread it evenly. You can make ladoo with same.
garnish it with the almonds.
let it cool for about 30 minutes to 1 hour.
If making ladoo then 30 minutes is enough cooling time to form ladoo. Shape into ladoo with using your palms.
Once the burfi is cooled completely. Then slice it with a sharp knife.
Remove them very gently without breaking it.
Serving: 1piece | Calories: 166kcal | Carbohydrates: 19.2g | Protein: 2.6g | Fat: 9.3g | Saturated Fat: 5.4g | Cholesterol: 22mg | Sodium: 8mg | Potassium: 98mg | Fiber: 1.2g | Sugar: 13.8g
*Nutrition information is a rough estimate for 1 serving
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