These absolutely sumptuous Farali Rajgiro Magas or Farali Magas (Gluten-free amaranth fudge) are a quick and easy sweet recipe that can be enjoyed during fasting seasons such as Navratri, Shravan month, Mahashivratri or Janamasthmi. These creamy, firm yet melt in your mouth magas (fudge) is also gluten-free, so not only eaten by those who observe fast but who follow the gluten-free diet too.

I absolutely love magas and thought of experimenting with flours to make farali magas, as I had in the larder some leftover amaranth and water chestnut flour with best before date was almost gone, I really wanted to use the flour up, and oh boy, the result was splendid.

What can I say about this experiment, I am so glad I took that risk by wasting time and money. Farali magas actually tasted as delicious as it looks. With the results, I got so happy that quickly I adorned these beauties with almond and pistachio slivers and edible dried rose petals, the contrast of garnishing, and the taste and texture of the magas turned out darn delicious, delectable and simply satisfying that I had to put them in the frame.

Now that I am singing and praising about this achievement, I am sure you are curious about how I made it.

What is Farali Rajgiro Magas?

Farali Rajgiro Magas ( Gluten gree Amaranth Fudge) is a sweet dish that is enjoyed during the fasting period. It is made with only four ingredients. Magas or Magaz is an authentic Gujarati, gluten-free sweet dish that is mainly made during Diwali and prepared with coarse chickpea flour, ghee and sugar and topped with nuts. So, this farali rajgiro magas is a variation of the authentic Magas recipe.

Ingredients For Farali Rajgiro Magas?

Farali Rajgiro Magas is prepared with amaranth flour also known as Rajgiro or Rajgaro, and is commonly used in fasting recipes such as Rajgiro Halwa Siro , Buff Vada or Farali Lauki Muthia. I have also added water chestnut flour ( Singoda No lot ) so the magas sets properly and lends smooth and silky texture. Now that the main ingredients are out of the way you’ll need only ghee and powdered sugar (not icing sugar), cardamom powder and some sliced nuts and dried rose petals for decorations, which is optional. To prepare magas, powdered sugar is essential, as in this recipe sugar is added in the end, and you want sugar to be dissolved just in the hot magas mixture.

How To Make Farali Rajgiro Magas?

For Farali Rajgiro Magas recipe, you don’t need any preparation. It is an easy and straightforward recipe that can be done in no time, just that it takes little longer to set so I would advise you to make on a previous day. First heat ghee in a heavy bottom pan, or non-stick pan, add amaranth and water chestnut flour and roast it on a very low heat. For the quantity of my recipe, it will not take more than 8-10 minutes. Once it roasts into brown colour but not burnt, turn off the heat, then add powdered sugar and cardamom. Mix well, do not worry at this stage as the mixture will go runny. Pour the runny mixture into the greased tray or thali. Leave it aside in a cool environment (Not refrigerator) for at least 6-7 hours. Halfway through sprinkle nuts slivers. Once it set, you’ll see a very thin film on it, that’s the set ghee. cut magas into the desired shape and garnish the magas with rose petals.

For How Long Farali Rajgiro Magas Will Stay Fresh?

Without any worry, this magas will stay fresh up to 4 days at room temperature.

How To Serve Farali Rajgiro Magas?

Farali rajgiro Magas is perfect on its own, you can have it after a spicy Indian meal. farali meal or even serve as a prasad and a gift for those who are on a gluten-free diet.

Farali Rajgiro Magas - 1

Farali Rajgiro Magas

ingredients

  1. 3/4 bowl Rajgira flour (amaranth flour)
  2. 1 bowl Singoda flour (water chestnut flour)
  3. 3/4 bowl desi ghee
  4. 1/2 bowl powdered sugar
  5. 2-3 tbsp. almond and pistachio slivers
  6. Dried rose petals ( optional )

instructions

NOTES:

Use the same bowl for all the measurements. ( I used very small Katori )

A must try once in your lifetime, Langarwali Aloo Gobi . A delicious and brilliant Punjabi style potato and cauliflower dry curry usually served in a Gurudwara (Sikh holy temple). This vegan and extra special sabji can be served as main or side dish, and pairs well with Instant pot Daal Makhani , rice and round and soft gujarati rotlis .

Langarwali Aloo Gobi

There is no doubt that food from any holy place is so delicious and yummy. Do you agree?

I bet you do. ‘ Divine food ‘ that’s the best description for some of these delicacies which are prepared at the holy premises with care and devotion.

More cauliflower recipes – Tandoori cauliflower and chickpea taco | Roasted cauliflower, parsnip and walnut soup also I love this Instant Pot Aloo Gobi without onion-garlic

The way every home has its own version of a dish, all gurudwara has its own version too, but still very similar taste. This recipe is near my home gurudwara.

So let’s see how to make Langarwali Aloo Gobi, but you might want to know what is Langar first.

WHAT IS LANGAR?

Throughout the world, every Gurudwara ( the Sikh holy temple ) has a Langar (communal free kitchen) where everyone is welcome to a free meal regardless of their creed, caste, religion or colour.

In this kitchen, everyone sits together in a Pangat ( in a row on the floor, here in the UK for an elderly and disabled table and chairs available) and enjoy pure vegetarian, simple but delicious meals together.

This kitchen runs by volunteers and they serve meals throughout the day.

WHAT IS THE DIFFERENCE BETWEEN RESTAURANT STYLE AND LANGARWALI ALOO GOBI?

Restaurant-style aloo gobi is prepared with plenty of spices, loaded with fats and made with tomato gravy, whereas in the Gurudwara langarwali aloo gobi prepared with fresh ingredients by volunteers with minimum spices and less fats, also many Gurudwara don’t use tomatoes in this recipe.

IS ALOO GOBI IS EXPENSIVE TO MAKE?

Not really, try to make this recipe when cauliflower is in the season when the crop is abundantly available it usually makes it less expensive.

WHAT INGREDIENTS DO I NEED TO PREPARE LANGARWALI ALOO GOBI?

Of course for aloo gobi recipe first, you’ll need aloo (potatoes) and Gobi ( cauliflower ) as these two are the main ingredients of this recipe.

When you go and buy a cauliflower, look out for a cauliflower that has creamy-white with densely packed florets that are free of brown spots, blemishes or wet spots.

Also, check the leaves too. You can choose any type of potatoes, but with cauliflower waxy potatoes works best.

Now that we have both main ingredients, you’ll need basic Indian spices such as red chilli and turmeric powder, ground cumin and coriander and a generous amount of garam masala.

You’ll also need an onion, garlic, ginger, green chillies and oil.

How to make Punjabi Langarwali Aloo Gobi step by step and video

WHAT TO SERVE WITH LANGARWALI ALOO GOBI?

Usually with langarwali aloo gobi, roti or chapatti pairs so well, but crispy ajwain paratha is not bad either.

I wouldn’t recommend naan as this sabji is dry and in my personal opinion naan and dry sabji does not go well.

For a well-balanced meal, serve this sabji with Garlicky Moong-Massor Daal with Carrot Greens daal, Mint and Green Peas Rice , salad and Roasted tomato raita .

IS ALOO GOBI FREEZABLE?

I wouldn’t recommend freezing aloo gobi, as we have experienced. Once you thaw and reheat the sabji aloo goes mushy and watery and does not taste good. It is best made the same day and enjoyed

Let’s see how to make this simple, easy yet mouthwatering langarwali aloo gobi that you will want to have again and again.

More Punjabi Style Indian Recipes

  1. Saag Paneer

  2. Rajma Masala

  3. Baingan Bhatinda Masala

  4. Aloo aur Pyaz Ke Parathe

  5. Dhaba Style Daal Fry

Langarwali aloo gobi placed in an iron kadai and garnished with fresh cilantro - 2

Langarwali Aloo Gobi

Ingredients

  • 1 big cauliflower Fulavar washed and pat dry
  • 3 big potatoes peeled and cubed -Bataka
  • 1 big onion Dungri – finely chopped
  • 4-5 garlic Lasan – minced
  • 1 tablespoon ginger or ginger puree Adu
  • 3-4 green chillies Leela marcha – slit
  • 1 teaspoon turmeric powder Haldi
  • 2 teaspoon ground cumin and coriander Dhana Jeeru
  • 1 teaspoon garam masala
  • 3 tablespoon oil tel
  • ½ teaspoon cumin seeds Akhu jeeru
  • Salt to taste Namak
  • Freshly chopped coriander to garnish Kothmir

Instructions

  • Heat oil in a heavy bottom pan or kadai.
  • Add finely chopped onion and fry until it turns light pink.
  • Add ginger, garlic and cumin seeds and fry this mixture until nice and brown but not burnt otherwise the taste will be bitter.
  • Add slit green chillies along with turmeric powder and ground cumin and coriander.
  • Mix everything and cook the masala for a few seconds, then add cauliflower and potatoes.
  • Gently mix everything so blends nicely with the vegetables.
  • Let the vegetables cook for a while on a low heat then add salt.
  • Gently stir the veggies and cover the pan with the lid and let the sabji cook in its own steam.
  • Let the cook sabji for another 8-10 minutes ( in between keep stirring the sabji and not to let burn )
  • Once the potatoes are done, add garam masala and once gain stir the sabji.
  • Turn off the heat and garnish the sabji with freshly chopped coriander leaves.
  • Enjoy with roti, salad and yogurt or raita.

Video

Notes

Here in the UK, I don't add any water into cauliflower sabji, but if you need to, add a couple of tablespoons when needed.

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.