MAGHAJ LADWA - BESAN LADOO Made with three simple ingredients: Coarse Chickpea flour, sugar and ghee.
Gujarati Indian sweet dish suitable for all occasions. Great with an afternoon cup of chai!
Makes approx: 40 Ladwa in small cake cases
2 cups - Mahgaj flour (Coarse chickpea/besan flour)
1 cup - Castor sugar
1 cup approx - Ghee, keep extra ghee for rolling the ladwa.
All below as per your taste:
Pistachios ground and sliced for garnishing
Heat the ghee in a pan on low heat. Once the ghee is melted add the Maghaj flour/ Course Chickpea flour, stir continuously on a low heat for approx 6-8 minutes until golden brown.The aroma will start to come through of toasted flour and ghee. Turn off gas and allow to cool completely.
Now add castor sugar to the maghaj flour and stir. *The flour has to be cool when adding sugar to give the crunchy sugar taste when you indulge!
Add the cardamom, nutmeg, ground almonds and pistachios and saffron to the mixture and stir.
Take a small amount of ghee in your palm, take the maghaj mixture into your palm and roll into a ball, place in the small cake cases and garnish with almonds and pistachios of your choice.
Small cake cases
A greased steel dish and pour the mahgaj in that and then cut into pieces to serve.
You can make round ladoos and place on a plate and garnish.
In my recipe I chose to use the small cake cases and garnished each maghaj ladoo with ground almonds, pistachios and sliced pistachios
Maghaj stays fresh for upto 7-10 days in refrigerator.