Magaj is a popular Gujarati sweet usually made during the Diwali celebrations. I have been thinking about making some sweets which could be sitable for diabetics but have refrained from trying them out as a lot of Indian sweets require you to make a sugar syrup. Magaj is one sweet where you can add sugar at the end of the cooking so I decided to experiment and make a small batch. I would say - they turned out OK....may be 9 marks out of 10.... Now this is one sweet a diabetic can enjoy.
Ingredients for 10 magaj:
2 cups of chick pea flour (also called gram flour or besan)
1 heaped cup of Sugar substitute (I used Splenda)
3/4 cup of ground almonds
1/4 cup sliced almonds
2 cups of ghee (clarified butter)
1 teaspoon of ground cardomon (Elchi)
1/2 cup milk
1. Sieve the chick pea flour through a fine sieve
2. Take a 1/4 cup of milk and 1 tablespoon of ghee and add it to the chick pea flour. Using a spoon mix this up.
3. Cover this mixture and leave it for half and hour.
4. Stir this mixture and sieve through a large holed sieve. This gives the flour a nice grainy feel.
5. Once sieved -add one and a quarter cups ghee to the flour and cook it slowly on medium heat.
6. Continue to stir the mixture until it gets to a golden brown colour. This could take 15-20 minutes.
7. Once it starts to bubble slightly, add the ground almonds and cardomon powder.
8. Continue cooking for a further 5 minutes.
9. Once it gets a brown- take it off the heat and add the heaped cup of sugar substitute. ( I used Splenda)
10. Mix everything well and allow to cool
11. When the mixture is cool enough to handle - shape them into small round flat bottomed sweets. Sprinkle some sliced almonds on to the magaj.
Note: when using a sugar substitute -the mixture may be a little dry and not bind together. If that happens, add a couple of tablespoons of milk or ghee to the mixture to enable you to make the magaj ladoos.
Note: If you wish to use sugar - You may need three quarter cup of sugar (or one cup if you have a sweet tooth) which I suggest that you grind before adding the mixture.
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