Gujarat
Magaj
Ingredients
1/2 kg chick pea flour or besan
250 gm sugar
50 gm (3 tbsp) khoya. (Khoya is made by reducing a large volume of milk to a solid by very slow boiling, for many hours; about 3 litres of milk will produce hardly 200-300 gms of khoya.)
10 almonds peeled and blanched
10 pistachios blanched
2 tsp green cardamom powder
250 gm (1 cup) ghee
Method
Mix the chick pea flour or besan with ½ of the ghee. And sift it through a sieve.
In a karhai or wok warm the rest of the ghee and the sifted besan. Fry till besan is golden but not brown. Add the khoya. Stir over low heat.
Keep aside.
Make a sugar syrup of one thread consistency. Add the syrup and cardamom powder to the fried besan. Mix well. Pour on a plate that has been lined with oil. Decorate with blanched pistas and almonds. Cut into diamonds. And allow it to cool.
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