Magas / Magaj - History & Recipe

Updated: Aug 12



Magas in Russia is a small capital town for republic of Ingushetia. Magas is the name of a royal family in Venice, Italy and Magas in Gujarati is a type of mithai (sweet)/


Difference between Magas, Magas Methi, Udadiyu methi paak,

Besan ki barfi, Chickpea flour fudge is that they are all different

variation of this dense sweet and rich sweet:


Roasted Coarse chickpea flour(channa no lot), sugar and ghee

some mix in mawa or khoya or little bit of milk, almonds, dates,

pistachio, gum(gunder), and cardamom! And how fitting that my

friend Hetal @milkandcardamom has created a fantastic recipe

for this and is sharing it with all of us.

Magas is normally eaten during winter months, during pregnancy,

during festivals, celebrations, weddings, auspicious days,

Prasad(offering to Gods) or like me all year around. My favorite

breakfast ever as I can grab a “Chaktu”(piece) to go and it will

hold me till lunch time.


Many make this in a diamond shape, square or round ladoo.

Some folks like this really smooth and some like it “Kani

vaado”(grainy). Many of my friends have a preference when it

comes to Magas as they only like magas from particular family

member’s recipe.


Biggest debate I have with my friends about this is that the word

“Magaj” in Gujarati means brain. However many people use this

for Magas. So are you #teammagaj or #teammagas?


Milk and Cardamom Recipe:


  • 1 1/2 cup ghee

  • 3 cup chickpea flour

  • 2 tbsp semolina1

  • 1/2 cup powdered sugar

  • 1 tsp ground cardamom

  • 1/2 tsp salt

  • 1/4 cup roasted almonds, chopped

Generously grease an 8x8–inch baking pan with ghee and line with parchment paper. Set aside.

Heat the ghee in a medium saucepan over medium heat. Once the ghee melts, add the chickpea flour and semolina. Cook while stirring continuously for 10 to 12 minutes. The chickpea flour will start to change colors to a darker yellow/brown and start smelling nutty. 

Pour the mixture into a medium bowl. Add the powdered sugar, cardamom, and salt. Mix well and be careful not to touch the burfi mixture; it’s very hot! Pour the mixture into the greased pan and smooth out. Tap the pan on the counter a couple of times to get rid of any air bubbles. 

Sprinkle with the chopped almonds and place it in the fridge overnight to set. Once the besan burfi has set, cut into 1½-inch (4-cm) squares. Store in an airtight container in the fridge for up to 2 months! 


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