MAGAJ - BESAN BURFI
Traditional Indian sweet/mitai to be enjoyed as a treat and for festivals. Can be used as prashad too.
1 cup coarse chickpea flour or Magaj flour
1/2 cup ghee
1/2 cup granulated sugar
1 tsp cardamom
sliced almonds for garnishing
Grease a thali steel dish with ghee for setting the Magaj.
In a heavy pan heat ghee and add the magaj flour and roast until it becomes golden in colour, approximately 5-6 minutes. Add the sugar and take off the heat.
Add the cardamom and mix well. Spoon the mixture into the greased still thali, and garnish with almonds.
Cut into pieces of your choice once its cool.
The same mixture can be used to make ladwa too, so instead of pouring in tray you can allow it to cool slightly and shape into ladwa.