Golden Bliss Magas: A Taste of Tradition

Ingredients

• 1 bowl besan (gram flour)
• 1/2 bowl ghee
• 1/2 bowl misri (rock sugar) powder (or to taste)
• 1/2 teaspoon cardamom powder

Steps

1. Sieve the besan to remove any lumps. Heat ghee in a pan, and once it melts, add the besan. Roast it on a low flame for 4–5 minutes, or until it releases a pleasant aroma and changes color to a light golden shade. Switch off the flame and continue stirring the mixture for another 1–2 minutes.
2. Add the cardamom powder and mix well. Let the mixture cool down to room temperature. In the meantime, grind the misri (rock sugar) in a mixer jar to make a fine powder and keep it ready.
3. Now add the misri powder to the batter and mix well. Make sure the misri blends completely with the besan mixture for a smooth and even texture.
4. Take a spoonful of the besan mixture in your hand and shape it into a lemon-sized ball (ladoo). Place the ladoos in the refrigerator and allow them to set. Once they are firm, offer them to God and then distribute as prasad. 🙏
5. Note: Dry fruits can be added to magas, but I prefer to keep it plain to enjoy the authentic taste of magas itself.