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Thursday, September 16, 2010

MELT IN YOUR MOUTH MAGAZ (ROASTED BESAN DESSERT)

Sharing the recipe of one of Lord Krishna's favorite Dessert that I had prepared on Janmashtami Day, very delicious that it tops the favorite list of Lord Krishna devotees too .. many Temples also share this as Prasad ..

RECIPE MAKES 35 DIAMOND SHAPE PIECES OR 35 LADDOOS

3 cups Besan flour

3.5 cups Melted Butter or ghee

4 cups Sugar ( Grind the sugar if you are using sugar crystals)

1/4 teaspoon elaichi powder

1/8 teaspoon nutmeg powder

thin sliced 20 pistas & 20 almonds

METHOD

1. Add 1/2 cup warm melted ghee to Besan flour. Mix with a spoon & set aside for 15 minutes.

2. After 5 minutes, keep the rest of butter or ghee on 3/10 flame & let it heat for the next 10 minutes (till it is hot) A pan that is much flatter with a big base & about 2" height as edges will work best for stirring than a taller saucepan. I prefer to use a non stick saute pan for this.

3. Add the besan flour and keep stirring for 15 minutes non-stop on 3/10 flame till besan turns slightly pink & there is fragrant aroma of roasted besan.

4. Switch off the gas after 15 minutes, shift the pan on a cold surface. Add 1/4 teaspoon elaichi powder, 1/8 teaspoon nutmeg powder& keep stirring the mixture for 5 minutes.

5. Cool for 20 minutes.

6. Add 4 cups sugar & mix well.

7. Grease a 12" edged plate with 1 tablespoon melted ghee. Add the magaz mixture & flatten as much as you can with a spatula. Then take a flat based steel vati (bowl) & gently rub on the surface on the magaz till you get a nice smooth finish.

Mix the sliced almonds & pistas. Garnish the magaz with this mixture.

8. Let the magaz cool completely for 3-4 hours. Cut in diamond shapes.

Insert a sharp edged spatula across the lines that are cut & separate the magaz pieces.

OR

After step 6, you can add the pista almond slices in the magaz, mix well & form laddoos.

Store in an airtight container at room temperature.

Prepare & enjoy !!!

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