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Ingredients
Gram flour 2 Pound (ladu besan used)
Ghee 1 Pound (Clarified butter)
Sugar 1⁄2 Pound
Cardamom powder 1⁄2 Teaspoon
Almonds 2 Tablespoon, slivered
Pistachios 2 Tablespoon, slivered
Cooking spray 2 Dash
Directions
MAKING
1. Into a large pot/heavy bottom pan, take a pound of ghee (clarified butter). Keep the heat at high in the beginning and later you can lower the heat to a medium.
2. Gradually add the besan to the melted ghee and stir continuously to avoid the magas from sticking to the bottom of the pan.
3. Cook for almost 25 minutes till done (the besan starts turning brownish in color and feels more lighter while stirring), when you see the ghee separating on the surface.
4. Take the pot off the heat and let the temperature of the magas come down a little to just a warm temperature. Add the sugar and cardamom powder and combine it very well with the besan ghee mixture.
5. Grease a pan with cooking spray and pour the besan mixture into it. let it sit for a couple of hours till it sets and hardens, after which it can be cut into cubes.
NOTE
If ladu besan is not available, you can make the same using the regular gram flour by adding 1/4 cup each of ghee (clarified butter) and warm milk. Mix well rubbing the flour between both your palms. Then using a sieve rub through the sieve to get the grainy texture of the flour. An alternate option is to pulse it through the food processor to get this texture.
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