Magas – a traditional Gujarati sweet commonly made during Diwali and the winter months. My version follows an authentic Gujarati recipe that will give you the perfectly set, melt in the mouth texture.

Gujarati diwali sweet magas pieces stacked on a serving plate. - 1

Note – This recipe has been updated from the archives – first published October 2013. I’ve added new images and helpful content, the recipe remains the same.

Magas is one of those classic Gujarati sweets that I instantly associate with Diwali. I clearly remember watching my Mum make this over the past few years. More recently, I’m around to give a helping hand.

It’s made with just three main ingredients – coarse chickpea flour, ghee, and powdered sugar but to get it perfect is all in the technique. I learned from her that slow, careful roasting and the right timing for adding sugar make all the difference.

Magas is similar, but has some key differences compared to Gujarati mohanthal . Mohanthal is made with a sugar syrup, whilst magas with powdered sugar. Also, mohanthal is flavoured with mace, magas simply with cardamom and nutmeg. Besan barfi is also a little different as it’s made with fine chickpea flour.

Recipe Details

Even though the ingredients are simple, getting the texture and flavour right can feel tricky.

I always make sure the flour is roasted until it reaches a warm terracotta colour, stirring constantly. This step is key to avoid any raw taste or bitterness. Once cooled slightly, I add the powdered sugar and spices like cardamom and nutmeg. By doing it while the mixture is just warm, I ensure it sets perfectly without becoming runny or too hard.

I also pay attention to the ghee. I learned from my mum that you can’t skimp here as the proper amount of ghee gives the magas its signature rich, melt-in-the-mouth texture. If you follow this method, you won’t run into common issues like crumbly, greasy, or too soft set magas.

We serve Magas during Diwali alongside savoury snacks like kenyan chevdo , ratlami sev , or farsi poori . They also fit beautifully into a Gujarati thali for festive meals. You can set the mixture in a tray to cut into squares, or roll it into magas ladoo for gifting.

Gujarati magaj sweet squares arranged on a festive plate next to lit clay diya for diwali celebrations. - 2

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

  1. Magaj flour – this flour is basically coarse chickpea flour . It is easily available from Indian grocery stores in UK and USA. Some companies sell it as maghaj flour/magaz flour or ladu besan. If it is not available, you can try the following technique:

If you can’t find coarse chickpea flour, you can make coarse texture flour from regular besan (gram flour) . To shorten the flour add a spoon of warm milk and ghee in the flour. Mix it with your fingers, cover it and let it sit for 15-20 minutes. Then pass it through the medium hole size sieve to create a grainy texture, use this in the recipe.

  1. Ghee – in this recipe, ghee plays a vital role and I recommend you do not reduce the amount of it if you want your magas to be perfect. I use homemade ghee but shop-bought works too.

  2. Sugar – I specifically use caster sugar (powdered sugar) as it needs to be able to melt in the warm magas mixture. If you don’t have it, grind down regular granulated sugar in a food processor until fine. This is what I pretty much always do.

  3. Spices – cardamom powder & nutmeg powder (nutmeg optional).

  4. Nuts – Pistachio, almond slivers and dried edible rose petals for decoration (also optional).

Troubleshooting & Tips

Over the years, I’ve learned a few tricks that really help:

  • Toasting gram flour – it is crucial to take your time slow roasting the flour as this can make or break how well the magaj turns out. Keep the heat very low and keep stirring. The flour may brown quickly on high heat but will stay be raw and have bitterness. We want to achieve a terracotta colour.
  • Mixture too soft – make sure the roasted flour is slightly warm, not cold, when adding sugar.
  • Ghee separates – a little ghee settling at the top is ok, that is classic for magas so don’t worry!
  • Setting issues – if it doesn’t set, add a little extra roasted flour and press again into the tray, or shape into ladoos.

Making magaj is one of those recipes where patience and attention pay off. By following these steps, and checking out the video below , you’ll get an authentic, traditional sweet just like my mum made.

Gujarati Diwali mithai magas pieces on a plate. - 3

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Gujarati diwali sweet magas pieces stacked on a serving plate. - 4

Gujarati Magas (Magaj)

Equipment

  • pan heavy based
  • Spatula
  • Baking tray 20cm x 20cm
  • Parchment paper

Ingredients

  • 500 gram coarse chickpea flour magaj flour
  • 250 gram homemade ghee
  • 250 gram powdered sugar
  • 1 teaspoon cardamom powder
  • ½ teaspoon nutmeg powder
  • 2 tablespoon almond slivers
  • 2 tablespoon pistachio slivers
  • 2 teaspoon dried rose petals optional

Instructions

  • In a heavy base wide mouth pan or kadai (non-stick pan will work too) heat 250 gram homemade ghee on low heat.
  • Add 500 gram coarse chickpea flour
  • Toast the flour till golden and fragrant. Make sure you keep the heat low all the time.
  • Check the video for refrence. It can take at least 30-35 minutes.
  • Once done, turn off the heat.
  • Either transfer it into the another bowl or plate OR keep stirring the mixture for another 7-8 minutes in the same pan (make sure the heat is turned off).
  • Once it is cool enough to touch, add 250 gram powdered sugar , mix well.
  • Then add 1 teaspoon cardamom powder and ½ teaspoon nutmeg powder .
  • Mix well, if you want set magas ( tharelo magas) then spoon it into a greased or lined baking tray.
  • Sprinkle almond and pistachio slivers (if using).
  • Let the magas set for a minimum of 3 hours or overnight.
  • Sprinkle rose petals (if using).
  • Slice into square shapes using a sharp knife.

Video

Notes

Nutrition

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.

Gujarati diwali sweet magas pieces stacked on a serving plate. - 5

Gujarati Magas (Magaj)

Equipment

  • pan heavy based
  • Spatula
  • Baking tray 20cm x 20cm
  • Parchment paper

Ingredients

  • 500 gram coarse chickpea flour magaj flour
  • 250 gram homemade ghee
  • 250 gram powdered sugar
  • 1 teaspoon cardamom powder
  • ½ teaspoon nutmeg powder
  • 2 tablespoon almond slivers
  • 2 tablespoon pistachio slivers
  • 2 teaspoon dried rose petals optional

Instructions

  • In a heavy base wide mouth pan or kadai (non-stick pan will work too) heat 250 gram homemade ghee on low heat.
  • Add 500 gram coarse chickpea flour
  • Toast the flour till golden and fragrant. Make sure you keep the heat low all the time.
  • Check the video for refrence. It can take at least 30-35 minutes.
  • Once done, turn off the heat.
  • Either transfer it into the another bowl or plate OR keep stirring the mixture for another 7-8 minutes in the same pan (make sure the heat is turned off).
  • Once it is cool enough to touch, add 250 gram powdered sugar , mix well.
  • Then add 1 teaspoon cardamom powder and ½ teaspoon nutmeg powder .
  • Mix well, if you want set magas ( tharelo magas) then spoon it into a greased or lined baking tray.
  • Sprinkle almond and pistachio slivers (if using).
  • Let the magas set for a minimum of 3 hours or overnight.
  • Sprinkle rose petals (if using).
  • Slice into square shapes using a sharp knife.

Video

Notes

Nutrition

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.

Crisp, flaky Farsi Puri meets the savoury flavours of Khaman! That’s exactly what this Farsi Khaman Puri is – a fusion of two incredible Gujarati classics.

Festive and flavourful!

Farsi khaman puri arranged in a metal tray. - 6

Note – This recipe has been updated from the archives – first published October 2016. I’ve added new images and helpful content, with recipe changes (highlighted below).

Traditionally, farsi puri is a much-loved Gujarati snack often made during Diwali. There’s also methi farsi puri , where fresh or dried fenugreek leaves are added to the dough for extra flavour and aroma.

Recipe Details

My Mum first created this idea a few years ago, when she filled Farsi puri with a soft khaman-style mixture. It was delicious but quite elaborate. So we decided to simplify it. Instead of stuffing, we add all those signature khaman ingredients (and even the tempering flavours) straight into the dough. The result? The same irresistible taste, with much less of the effort.

Each puri is perfectly flaky and melt in the mouth. The flavour is off the charts – full of spiciness and tanginess.

Farsi khaman puri would make a wonderful Diwali snack , especially alongside a cup of masala chai . They stay crisp for days, so they’re ideal for gifting or festive platters too.

A plate filled with diwali Indian snack placed next to diya and a cup of masala chai. - 7

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Farsi khaman puri arranged in a metal tray. - 8

Farsi Khaman Puri

Ingredients

  • 2 cup plain flour + 2 tablespoon
  • ¼ cup gram flour
  • 2 tablespoon semolina
  • 4 tablespoon ghee +3 tablespoon
  • 2 tablespoon sesame seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 2 tablespoon finely chopped ginger and green chillies
  • salt to taste
  • oil to deep fry
  • red chilli powder to sprinkle optional

Instructions

  • In a big bowl, mix together all the flours.
  • Add ghee, salt, sugar, lemon juice, turmeric powder, ginger, chillies, cumin seeds and sesame seeds.
  • Combine everything and knead a semi-stiff dough using a little water.
  • Rest the dough for 8-10 minutes.
  • Meanwhile in a small bowl mix 2 tablespoon flour and 3 tablespoon ghee and set aside. This mixture called saate or saato.
  • Once again knead the dough and divide the dough into equal portions.
  • Make round balls and roll out in a thin small circle, just like puri.
  • Spread a tiny amount of saate mixture thinly, then fold in half, again apply little saate mixture and fold into a triangle. Pinch both corners to seal.
  • Repeat the same procedure with the remaining dough.
  • Heat oil in a kadai, gently slip 4-5 triangles into hot oil and turn the heat on low.
  • Gently fry on a low heat until crispy and golden brown.
  • Sprinkle over a little red chilli powder if using.
  • Let it cool completely before storing in an airtight container.

Video

Notes

Nutrition

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.