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Gujarati Magas Recipe
4.9 from 27 votes

Gujarati Magas Recipe

This homemade Magas is a Gujarati fudge made of gram flour, ghee, cardamom, powdered sugar, and nuts. This Indian dessert that is traditionally made during festivals. Make this delicious sweet with this foolproof recipe!

Prep Time
5 mins
Cook Time
35 mins
Cooling tme
3 hrs
Total Time
40 mins
Servings: 24 Pieces
Calories: 198 kcal
Course: Dessert
Cuisine: Indian

Ingredients

  • 3 cup gram flour if you can't find it, use regular gram flour, coarse, aka Magas flour
  • 1.5 cup ghee
  • 3-4 tablespoon milk
  • 1.5 cup powdered sugar
  • 1 teaspoon cardamom powder
  • 4-5 almonds sliced, for garnish
  • 4-5 pistachio sliced, for garnish
For Dhrabo (required if using regular gram flour)
  • 2 tablespoon ghee warm, for mixing
  • 2 tablespoon milk warm, for mixing

Instructions

Dhrabo (If using regular gram flour)
    Cup of Yum
  1. Add gram flour, milk, and ghee in a small mixing bowl and mix well. Allow for a 30-minute resting period.
  2. After 30 minutes, sieve the mixture with a medium hole strainer to get a consistent texture.
Roasting gram flour
  1. Melt ghee in a pan over medium heat.
  2. Add the magas flour (or prepared gram flour) to the pan and roast at a low-medium temperature until the mixture smells nutty and has darkened slightly in color. Continue stirring to keep the mixture from sticking to the bottom of the pan and from burning. It will be done in about 20-25 minutes.
  3. Now turn the flame to the lowest and add 3-4 tablespoons of milk, one tablespoon at a time. The mixture will bubble up and become grainy. Keep stirring as you add the milk.
  4. Turn off the flame. Continue stirring for 1-2 minutes more, as the pan is still hot and we don't want the flour to burn. Mix in the cardamom powder and give it a stir.
  5. After 8-10 minutes, add the powdered sugar. We want the mixture to be warm, but not very hot as otherwise the sugar will melt and make the mixture too thin.
Settin Magas
  1. Grease a small baking tray 9x9 with ghee or line with parchment paper and spread the mixture into the tray and spread it evenly. Parchment paper is preferred as it makes it much easier to get the magas out once it is set.
  2. Transfer the mixture into the tray and spread it evenly. Use a flat spatula to make it smooth on the top. And tap the tray on the counter couple of times to get the mixture to spread evenly. Garnish with thinly sliced almonds and pistachios.
  3. Allow the magas to settle for 2-3 hours. Depending on the weather, this can also take 4-6 hours or overnight.
  4. If you're making ladoo, 15-20 minutes is enough cooling time to make the ladoo. Then form into a ladoo with your palms.
  5. When the magas has cooled, cut into squares or diamond shapes using a sharp knife.
  6. Remove gently so that they do not break. Serve immediately or store in an air-tight container. Enjoy!

Notes

  • Measure: I highly recommend measuring using a scale when making Indian sweets for best results. I have included gram measurements in the recipe. For measurements in grams, select the metrics tab just above the ingredients. 
  • Besan Flour: It is best to use coarse magas flour for this recipe. However, if you can't find it, use regular besan and follow the initial step of Dhrabo to mix besan with milk and ghee, then sieve through a medium-hole strainer. Do not use a fine strainer, as otherwise, you will not get the perfect texture similar to cornmeal, which is a requirement for perfect magas.
  • Roasting: Avoid roasting the besan flour on high heat. The flour will burn and have a bad flavor. Keep stirring continuously. Roast the flour until it turns brown, not yellow. If you don't roast it thoroughly, you'll get a raw taste from the flour.
  • Do not skimp on ghee: If you reduce the amount of ghee used, the magas may not set properly, or you will be unable to form them into balls. But do not add too much too.
  • Cutting: Make sure to use a sharp knife to cut the set magas. You can also make ladoo's with the same recipe.
  • Storing: You can store Magas at room temperature for approximately 2-3 weeks. In warmer weather, though, it is advisable to put it in the fridge after a week or so.
  • Pro tip: Microwave it for 10 seconds while eating it, and it will taste incredibly fresh and tasty.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 32mg (11%) Sodium 11mg (0%) Potassium 130mg (3%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 8IU (0%) Vitamin C 1mg (1%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Pieces

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 32mg 11%
Sodium 11mg 0%
Potassium 130mg 3%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 8IU 0%
Vitamin C 1mg 1%
Calcium 9mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.