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Magaz is a melt-in-the-mouth mithai made with the energizing combination of besan, sugar and ghee. The rich flavour of this laddoo-like sweet depends on how well you cook the besan. It is important to roast it uniformly, till a rich smell comes. Keep stirring it so that it does not char. The proportion of ghee and besan is also important as you might end up with a dry or very soft laddoo if it is not done right. Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. Keep an eye on the container you arrange these laddoos in, because it looks so tempting, and you folks might keep popping one into their mouths even as you keep preparing the Magaz! Serve this Mishtan with Dry Snacks like Ganthias and Masala Khakhras .

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Magaz recipe - How to make Magaz

Preparation Time:    Cooking Time:     Makes 18 magaz
Show me for magaz

  1. Heat the ghee in a deep non-stick pan, add the besan, mix well and cook on a medium flame for 13 minutes, while stirring continuously.
  2. Switch off the flame and keep stirring for 1 more minute.
  3. Transfer the mixture into a plate and keep aside to cool for 1 hour or till the mixture cools down completely.
  4. Add the sugar, coarsely powdered almonds, cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
  5. Take a small portion of the mixture and shape it into a round ball.
  6. Repeat step 5 to shape 17 more magaz.
  7. Garnish with almond slivers and store in an air-tight container.

Handy tip:

  1. These can be stored in an air-tight container at room temperature for 15 days.

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 on 08 Feb 16 10:32 PM

What is the difference between Magazine and Magdal? Anyone? Thanks.
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Tarla Dalal    Hi Kanan, We are not clear with your question, if you can be more clear, we would be happy to help you.
09 Feb 16 02:21 PM
 on 02 Jan 12 10:20 AM

All time favourite recipe! I did reduce the amount of ghee used. Also, i used mixture of coarse and fine besan. Turned out great, just like how my mom makes it.