Friday 17 September 2021

INDIAN SWEETS AT HOME / RECIPE OF MAGAJ LADDU / BESAN LADDU






MAGAJ IS  A GUJARATI SWEET SPECIALLY ALSO KNOWN AS BESAN LADDOO...

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MAGAJ IS MADE BY ROASTING GRAM FLOUR AND BLENDING IT WITH GHEE, MILK AND SUGAR..

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THE MAGAJ RECIPE THAT I AM SHARING HERE IS A TRADITIONAL FAMILY RECIPE FROM MY GRAND MOTHER IN LAW.  ME AND MY MOTHER IN LAW HAVE TRIED TO MAKE MAGAJ LADDOOS MANY TIMES WITH MY GRAND MOTHER IN LAW , BUT IT NEVER COMES OUT THE SAME.  WITHOUT MY  GRAND MOTHER IN LAW'S SPECIAL TOUCH IT ALWAYS FEEL LIKE SOMETHIMG IS MISSING FROM THE DISH.. PERHAPS SHE HAS SOME MAGIC IN HER HANDS. EVEN MY FATHER IN LAW IS A HUGE FAN OF HER PERCEPTION.

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ALL MY AUNTS AND SISTER IN LAWS ARE GOING TO BE VERY HAPPY NOW THAT FIANLLY I HAVE SHARED OUR FAMILY'S FAVORITE DISH. THEY CAN EASILY CHECK AND FOLLOW THE STEPS.

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THE RECIPE OF MAGAJ IS WITHOUT ANY MAWA OR KHOYA. BESAN (GRAM FLOOR ) IS RUBBED BETWEEN PALMS WITH GHEE AND MILK. IN GUJARATI WE CALL IT GIVING "DHABO" TO MAGAJ.


SO LET'S PROCEED STEP BY STEP FOR MAKING MAGAJ...

INGREDIENTS WE REQUIRE FOR MAKING MAGAJ ARE FINE / REGULAR BESAN (GRAM FLOUR) ,POWDERED SUGAR (CASTOR SUGAR ) , GHEE , MILK, SLICED ALMONDS AND KISHMISH.


IN BIG VESSEL SIEVE THE BESAN. ADD MILK AT ROOM TEMPERATURE AND SLIGHTLY WARM 1 CUP GHEE.

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MIX ALL THE INGREDIENTS BETWEEN YOUR PALMS TO MAKE A COARSE MIXXTURE. YOU HAVE TO DO IT GENTLY SO THAT ALL THE GRAM FLOUR IS COATED WITH MILK AND GHEE...

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IN GUJARATI IS CALLED "DHABO". DOING THIS WILL MAKE THE LADDOOS SUPER CREAMY , SMOOTH , SILKY AND MELT IN MOUTH. THERE IS ALSO A SPECIAL COARSE GRAM FLOUR MIXTURE AVAILABLE IN MARKET TO MAKE MAGAJ.

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IN BELOW PICTURE YOU CAM SEE THERE ARE FINE SMALL GRAM FLOUR BALLS / GRAINY TEXTURE ( KANI IN GUJARATI ) FOARMING AND ARE WELL COATED WITH GHEE AND MILK.

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HEAT REST OF THE 350 GRAMS GHEE IN A THICK DEEP BOTTOM VESSEL.

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SLOWLY ADD IN BATCHES THE COARSLY BIND GRAM FLOUR...


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MAKE SURE YOU DON'T BREAK THE SMALL FINE BALLS (KANI )  WHICH ARE FORMED..

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ROAST THE GRAM FLOUR BY STIRRING CONTINUOUSLY. YOU WILL HAVE TO ROAST THE GRAM FLOUR ALMOST AROUND 15-20 MINUTES...

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IT'S A LITTLE TIRING PROCESS AND MAY BE YOUR HANDS WILL START PAINING BY STIRRING. BUT I BET YOU ITS WORTH THE PAIN WITH SUCH LOVELY DISH.

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AS GRAM FLOUR IS GETTIMG ROASTED IT WILL CHANGE IT'S COLOR SLIGHTLY.

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YOUR HOUSE WILL BE FULL OF PLEASANT AROMA WHEN GRAM FLOUR IS ROASTED.

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NOW SWITCH OFF THE FLAME AND REMOVE THE VESSEL FROM THE STOVE AND KEEP ASIDE.

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STILL KEEP STIRRING CONTINUOUSLY AS THE VESSEL IS HOT THE GRAM FLOUR WILL GET ROASTED.YOU CAN SEE IN BELOW PICTURE THE GRAM FLOUR HAS COMPLETELY CHANGED IT'S COLOR TO GOLDEN BROWN.

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NOW ADD POWDERED SUGAR..



CLICK HERE TO WATCH THE VIDEO..

MIX ALL THE INGREDIENTS WELL AND ALLOW IT TO COOL.

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IF YOU WANT TO SHAPE THEM INTO BESAN BARFI, THEN POUR THIS MIXTURE INTO A GREASED VESSEL WITH GHEE.ALLOW IT TO COOL AND CUT INTO DIAMOND SHAPE.



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SPRINKLE SOME DRY FRUITS AND BESAN BARFI IS READY.

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WHEN THE MIXTURE IS WARM , TAKE A PORTION OF MIXTURE AND SHAPE OF LADDOOS.

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GARNISH THE LADOOS BY PLACING SLICED ALMONDS AND KISHMISH ON IT..

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MAGAJ IS READY.. IT'S REALLY SO YUMMYYY...SUPRE DELICIOUS MELT IN MOUTH MAGAJ..




PREPARATION TIME : 45 MINUTES

CLICK HERE TO WATCH THE VIDEO..

INGREDIENTZS :-

  • 500 GRAMS BESAN / GRAM FLOUR
  • 1 CUP + 350 GRAMS GHEE / CLARIFIED BUTTER 
  • 500 GRAMS POWDERED SUGAR
  • 1 CUP MILK
  • 1 CUP SLICED ALMONDS
  • KISHMISH

TIPS :-
  1.  IF THE MIXTURE COOLS TOO MUCH YOU WILL NOT ABLE TO SHAPE IT INTO LADOOS.. SO MAKE SURE THE MIXTURE IS WARM.
  2.  IF YOU ARE NOT CONFIDENT GIVING DHABO, YOU CAN SKIP  THIS STEP AND DIRECTLY ROAST THE GRAM FLOUR IN GHEE AND FOLLOW THE PROCEDURE.
  3. HOWEVER YOU WILL REQUIRE A COARSE BESAN FLOUR TO SKIP THIS STEP.
  4. FOR TASTIER AND SMOOTH LADOOS WE ALWAYS GIVE THE DHABO.
THE GRAM FLOUR MIGHT GET BURNT WHILE ROASTING SO SWITCH OFF THE STOVE AND REMOVE THE VESSEL FROM THE STOVE WHILE ROASTING.

    
  

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