Magaj for Diabetics (A Chick pea flour sweet suitable for diabetics)

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 using splenda.  So 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.

5.  Once sieved -add one and a quarter cups ghee to the flour and cook it slowly on medium heat.
6.   Continue to stir the mixture until it gets to a golden brown colour.  This could take 15-20 minutes.
7.  Once it starts to bubble slightly, add the ground almonds and cardomon powder.
8.  Continue cooking for a further 5 minutes.
9.  Once it gets a brown- take it off the heat and add the heaped cup of sugar substitute. ( I used Splenda)
10.  Mix everything well and allow to cool

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 the sugar before adding the mixture.