Magas Recipe (Grainy Gujarati Besan Sweet for Diwali)

Magas is the grainy, melt-in-the-mouth besan sweet that Gujarati homes make every Diwali. It looks a lot like mohanthal, but the texture is a little firmer and the flavour is nuttier. This is a simple, reliable magas recipe with exact quantities and the small tricks that stop it turning pasty or dry.

Plate of Gujarati magas besan sweet squares with pistachios for Diwali

Time: 50 minutes | Makes: about 16 pieces | Keeps: 10 days in an airtight box

Ingredients for magas

Magas ingredients besan, ghee, sugar, cardamom and pistachios
  • 2 cups coarse besan (gram flour, "ladoo besan" if you can find it)
  • 1/2 cup ghee, plus 2 tablespoons for the dhrabo
  • 2 tablespoons milk
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons chopped pistachios and almonds

How to make magas, step by step

  1. Make the dhrabo. Rub 2 tablespoons warm ghee and 2 tablespoons milk into the besan with your fingertips until it looks like wet sand and holds together when pressed. Rest it for 15 minutes, then pass it through a sieve for an even, grainy texture.
  2. Roast the besan. Heat the 1/2 cup ghee in a heavy pan on low heat. Add the besan and roast, stirring all the time, for 15 to 20 minutes. It is ready when it turns golden, smells nutty and the ghee separates at the edges.
  3. Cool it slightly. Take the pan off the heat and let it cool for 5 minutes. Adding syrup to very hot besan makes it hard.
  4. Make the syrup. Boil the sugar and water until the syrup is sticky and forms a one-thread consistency between two fingers. Stir in the cardamom.
  5. Combine. Pour the syrup slowly into the besan and mix quickly. It will look frothy and loose for a moment, then thicken.
  6. Set. Spread in a greased plate, press it down with a flat bowl, scatter the nuts on top and press them in lightly. Cut into squares while still warm and let it set for 2 hours.

Tips for perfect magas

  • Coarse besan gives the signature grainy bite. Fine besan makes it dense.
  • Do not skip the sieving step. It is what makes the texture even.
  • Keep the heat low while roasting. Rushed, browned besan tastes bitter.
  • If the mixture feels dry after adding syrup, stir in a spoon of warm ghee.

Magas vs mohanthal

Both are besan sweets, but mohanthal is softer and often has more ghee and saffron, while magas is firmer and grainier. If you like this one, try our mohanthal recipe too.

More Diwali sweets and snacks

FAQ

Why did my magas turn hard? Usually the syrup was cooked too long or poured onto very hot besan. Cook the syrup only to one-thread stage and cool the besan for 5 minutes first.

Can I make magas with less ghee? A little, but the ghee gives the roasted flavour and the grainy texture, so cutting too much makes it dry.

How long does magas last? About 10 days in an airtight container at room temperature.

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