Tuesday, November 6, 2007

Magaj

 


What's the difference between a Laddoo and a Barfi - if they are made with the same kind of batter? It was explained to me that Maharashtrian Besan ladoo and Gujarati Magaj have the same ingredients and similar method to make except the ladoos are rolled in spheres where as magaj is spread on a plate and cut into squares.

The recipe that I am sharing is our traditional family recipe. I did not make it, my MIL did!

Magaj
Ingredients
500 gm Besan/Chickpea Flour, coarsely ground
500 gm Powdered sugar
400 gm Ghee/clarified butter
1 tsp Milk
9 Caradamoms, peeled, seeds crushed
Garnish
Handful Almonds, slivered
21 Charoli
Method
1. Rub ghee and milk onto the besan so the mixture resembles bread crumbs. Pass through the sieve.
2. Put the mixture in a saucepan. and roast on a low flame till it becomes reddish brown.
3. Take off the heat. Let it cool down completely.
4. Add powdered sugar and cardamom powder.
5. Pour the mixture onto a greased plate. Spread evenly.
6. Sprinkle almond slivers and Charoli.
7. Cut into squares/rectangles/diamonds.
Note
1. While roasting the besan mixture, do not let it deep brown. Also, do not let it burn.
2. Many Indian stores carry special Magaj flour which is coarsely ground besan.
I am sending this post as my first entry to JFS:Diwali at Vee's Past, Present and me

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