Magaz Ja Ladoon For AlifBe ~32
Ingredients
  • 3 cups Jada Besan (Magaj flour)
  • ¾ of a cup of Ghee
  • 1 Cup Sugar
  • 2 tbsp Milk
  • 3-4 green cardamoms
  • ½ cup Almonds and pistachios finely chopped or pounded
  • ¼ cup of Char magaz (melon seeds)
Method
  1. To make Magaz ladoo always try to use Magaz flour or the coarse gram flour. It is easily available in grocery stores generally. But I was unable to procure it on time ( blame it on frequently changing lockdown timings) and hence used the regular gram flour, milled in the local flour mill (avoid the packaged besan as it may have matar flour mixed.)
  2. In a parat or wide plate/thal, put 3 cups of besan.
  3. Take 2 tbsp of hot milk and 2 tsp of ghee (from the ¾ th cup of Ghee) and pour it over the besan.
  4. Now gently massage the flour in a way so as to coat the flour with milk and ghee mixture. The idea is to make the flour crumbly.
  5. Take a sieve with fine mesh, used for sieving flours. Sieve the crumbly besan through this mesh and keep pressing the flour with your palm or with flat base of a small bowl, till whole mix is sieved.
  6. Be very patient. This process takes some time and you may not be able to sieve all of it. Transfer the un sieved flour in a blender jar and give it a blitz. Add it to the sieve and continue the process.
  7. You will now have a flour of uniform consistency.
  8. In a thick bottomed pan, heat the remaining ghee and transfer the sieved flour.
  9. Keeping the flame on medium to low heat, roast the flour, stirring continuously.
  10. This process will try your patience but remember there would be delectable besan ladoo at the end of the tunnel :-)
  11. Do not increase the flame or leave the flour unattended. Even slightest over roasted bits may make the ladoo bitter.
  12. If the mix feels too dry add a tbsp of ghee but mostly it wont be required.
  13. Gradually the mix will change the texture from coarse/dry to fluffy, slightly frothy.
  14. At this stage sprinkle few drops of water and mix vigorously.
  15. Continue cooking for a while and then again sprinkle few more drops of water.
  16. It took me almost 28-30 minutes to roast the besan, on really low flame. The time may vary depending upon the quantity.
  17. Mix pounded almonds, pistachios and add magaz seeds as well. You can grind the melon seeds and use these in powdered form as well.
  18. In the meanwhile, grind sugar along with cardamom seeds (use only the seeds and not the peel) and keep it aside.
  19. Add the powdered sugar and switch off the flame. Keep mixing.
  20. Some people add sugar (crystals or powdered) after cooling the roasted flour for a while.
  21. Allow the mix to cool sufficiently and then taking small portions of the mix, give each a shape of round ladoo.
  22. I got 12 medium sized ladoo from 3 cups of flour.
  23. The Magaz ladoo are traditionally dryish, coarse and crumbly but these could be smooth and melt in the mouth too, depending on the amount of ghee used and on the coarseness of the flour.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/07/magaz-ja-ladoon-for-alifbe-32/