Magaj is a popular Gujarati sweet usually made during the Diwali celebrations. I have been thinking about making some sweets which could be sitable for diabetics but have refrained from trying them out as a lot of Indian sweets require you to make a sugar syrup. Magaj is one sweet where you can add sugar at the end of the cooking so I decided to experiment and make a small batch. I would say – they turned out OK….may be 9 marks out of 10…. Now this is one sweet a diabetic can enjoy.
Ingredients for 10 magaj:
- 2 cups of chick pea flour (also called gram flour or besan)
- 1 heaped cup of Sugar substitute (I used Splenda)
- 3/4 cup of ground almonds
- 1/4 cup sliced almonds
- 2 cups of ghee (clarified butter)
- 1 teaspoon of ground cardomon (Elchi)
- 1/2 cup milk
1. Sieve the chick pea flour through a fine sieve
2. Take a 1/4 cup of milk and 1 tablespoon of ghee and add it to the chick pea flour. Using a spoon mix this up.
3. Cover this mixture and leave it for half and hour.
4. Stir this mixture and sieve through a large holed sieve. This gives the flour a nice grainy feel.
11. When the mixture is cool enough to handle – shape them into small round flat bottomed sweets. Sprinkle some sliced almonds on to the magaj.
Note: when using a sugar substitute -the mixture may be a little dry and not bind together. If that happens, add a couple of tablespoons of milk or ghee to the mixture to enable you to make the magaj ladoos.
Note: If you wish to use sugar – You may need three quarter cup of sugar (or one cup if you have a sweet tooth) which I suggest that you grind before adding the mixture.