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Thursday, September 16, 2010


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 ..


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


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.


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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