Magaj pak
Roasted gram flour fudge with ghee, nuts and cardamom
Magaj (magas) is a classic Gujarati sweet: coarse gram flour rubbed with milk and ghee (dhraba), roasted in ghee until golden, then mixed with sugar, almonds, pistachios and cardamom and set in a tray. It's crumbly, rich and nutty. Makes 20 pieces; a Diwali favourite that keeps well.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the dhraba
For roasting
For the pak
To decorate
Method
0/7 doneStep 1: Rub ½ cup hot milk and 2 tbsp ghee into 14 oz coarse gram flour (besan) with your fingertips until it looks like damp crumbs. Leave for 1 hour.
60 minStep 2: Push the mixture through a coarse sieve.
Step 3: Heat 6 ½ oz ghee in a heavy pan over a low heat and roast the sieved mixture, stirring all the time, until golden brown and fragrant.
20 minStep 4: Stir in 1 tbsp almond flakes, 1 tbsp pistachio flakes and ½ tsp ground cardamom.
Step 5: Let the mixture cool for a little while, then add 9 oz sugar, ground and mix well.
10 minStep 6: Spread and press into a greased tray, about 2 cm thick.
Step 7: Decorate with 2 tbsp almond and pistachio flakes and press in. When cool, cut into small pieces.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 5 g
- Carbs
- 26 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does magaj pak take?
- About 95 minutes in total: 70 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of hot milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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