MANGO MAGAS LACHKO

Magas also known as Magaz is very popular, traditional, festive Gujarati sweet similar to North Indian Besan barfi. This melt in mouth, soft yet grainy texture with nutty flavour Magas can be shaped into two ways — set like barfi and cut it into pieces or can prepare ladoos. Magas is prepared especially during Diwali. Magas ladoo is offered as prasad in Swaminarayan Temples. Preparation of magas requires a coarse texture which can be obtained by mixing warm milk and ghee into flour and let it rest for about 15 minutes. Then pass through a sieve to achieve uniformly grainy texture similar to coarse gram flour. This process is called ‘Dhabo’ in Gujarati. To skip this process you can use coarse gram flour.
Magas lachko is a magas with no shape given but served and consumed just like sheera. This delicious and slurrpy magas lachko tastes best when served hot. Today I have prepared mango magas lachko i.e. mango flavoured magas. It’s total bliss.

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients:
1 cup gram flour
1 cup mango pulp
1/2 cup ghee
3/4 cup powdered sugar
2 tbsp milk
1/4 tsp cardamom powder
1/4 tsp nutmeg powder

Method:

1. Mix 2 tbsp warm milk and 2 tbsp melted ghee. Add this into gram flour and mix well till no lumps remain , with a light hand.
2. Press this mixture gently and cover it for 15-20 minutes.
3. After resting break this pressed mixture and pass through sieve for uniform grainy texture. Choose sieve with big or medium holes.
4. Now heat ghee in a thick bottom pan and add this sieved mixture and cook it on slow flame. Cook till it turns light brown and aroma arises. Stir continuously. Then turn off the heat.
5. Once it becomes lukewarm, add sugar, mango pulp, cardamom powder and nutmeg powder. Mix well.
6. Serve hot.

Note:

1. Always use gram flour after passing through the sieve.