Tuesday, February 26, 2013
Magas - Gujarati Besan Fudge
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
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.