Magaz

Today I’m sharing a dessert that most non-desis have never heard of, magaz, also known as besan ki burfi. The recipe for this sweet is in my cookbook, Milk & Cardamom (it’s up for preorder now!). Magaz is a fudge-like dessert made with chickpea flour, ghee, sugar and a pinch of cardamom. The chickpea flour is toasted in ghee until it turns dark yellow and smells nice and nutty. Magaz pretty much melts in your mouth and has a texture like Middle Eastern sesame halva.

Magaz is a well-loved Gujarati dessert and I partnered up with Sanskar Teaching to share my recipe with you. Fun story about this sweet, I served it up to Priya Krishna as a lunch celebrating her book! I brought some of it into work (SF Cooking)  to give my coworkers a taste. There was a minor issue with the dessert for Priya’s dessert so we served my magaz instead! All the food was fabulous and people enjoyed the dessert! I always get so nervous when other people try my food but the feeling when others enjoy what you make is so exhilarating!

If you give this recipe a try, make sure to tag me on Instagram at @milkandcardamom.

Magaz

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• Author: Milk and Cardamom
• Total Time: 20 minutes
• Yield: 20 1x
• Diet: Vegetarian

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Description

Magaz is an Indian fudge-like dessert made with chickpea flour, ghee and spiced with cardamom! Super easy to make and delicious!

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cup ghee
• 3 cups chickpea flour
• 2 tbsp semolina (exclude this to keep it gluten free)
• 1 1/2 cup powdered sugar
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1/4 cup chopped roasted almonds

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Instructions

1.  Grease an 8×8 baking pan with ghee and line with parchment paper. Set aside.
2. Melt ghee in a non-stick saucepan over medium heat. Once melted, add chickpea flour and semolina (if using). Mix continuously for 10 to 12 minutes or until the mixture smells nutty and has darkened in color slightly.
3. In a large bowl, add powdered sugar. Pour the hot chickpea mixture into the powdered sugar and add ground cardamom and salt. Mix well. Be careful as the mixture is very hot!
4. Spoon the mixture into the prepared 8×8 pan and spread into an even layer. Sprinkle with chopped roasted almonds and cool until room temperature. Refrigerate for 2 to 4 hours and then cut into bite size pieces. Store in an airtight container for up to a month in the refrigerator.

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Dessert
• Cuisine: Indian

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