Magas - Gujarati Besan Fudge

Today marks the third anniversary of my wee blog. What a fun filled and exciting journey it has been. With over 200 blog posts and about 700 encouraging comments in these years, I am amazed, humbled and overwhelmed. I am delighted to be able to get in touch virtually with foodies around the world who have provided me with invaluable tips and support. Thank you everyone from the bottom of my heart. Even though it has been very difficult to keep up with my busy, busy,busy schedule at work and at home, I look forward to many more years of sharing my love of food with you all.

This time around, I have taken a journey back home with my post. Magas is a first cousin(!) of Mohanthaal, a very dear and forgotten dessert of Gujarat and Maharashtra. I fondly remember mom making this ghee filled mithai before Christmas and I was the first one to taste it because I always wanted it sweeter and I would ask mom to add more and more and more sugar! She would ask dad(who is even bigger sugar fan than I am) and he would want more sugar! Finally, it would be her or my sister and then, of course, the sugar was enough or more. But at the end, it always turned out just perfect. While making pieces, mom always used to scrap the bottom of the plate and make sure to gather all the bits and pieces of Magas and make small balls for me and my sister. I like the simplicity of making it and the texture of course flour in it. So friends, enjoy my childhood favourite mithai!

Magas
Ingredients

2 cups coarsely ground chick pea flour
1 to 1.5 cups + 3 tbsp ghee
¼ cup milk
1.5 cups powdered sugar
1 tbsp cardamom powder
Charoli (chirongi) seeds as required for garnish

How to:

Mix milk and 3 tbsp ghee and rub the chick pea flour(besan) thoroughly.
Keep covered and set aside for about 30 minutes.
After 30 minutes or so, just pulse the flour in the food processor till big lumps are broken and you get coarse texture.
Heat a non stick pot on a medium high heat.
Add the flour to the pot, and 1.5 cups of ghee. Make sure the flour is covered with ghee.
Roast the flour till nice pink, for about 20 minutes.
Let it cool down completely before you add powdered sugar to it.
Add as much sugar as you need for the sweetness and then beat the mixture thoroughly.
Pour in a greased dish, garnish with charoli seeds.
Cut in to pieces once cool down.
Enjoy.