Chickpea Flour Fudge / Magas / Magaj / Besan Barfi Laddu
You will get grainy texture in every bite because of the coarse chickpea flour. Yes, traditionally coarse variety is used to make magas. The procedure is almost the same as besan ladoo. The only difference is the flour used. While making besan ladoo, regular besan (gram flour) used, unlike magaj.
Ingredients
| Ghee | 1/2 Cup (8 tbs) (Divided) | |
| Milk | 3 Tablespoon | |
| Besan | 1 Cup (16 tbs) | |
| Granulated sugar | 1/2 Cup (8 tbs) | |
| Ground cardamom | 1/2 Teaspoon | |
| Cashew | To Taste | |
| Pista | To Taste |
Directions
Please watch the video for directions.
Recipe Summary
Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
