Magaj

½ cup dudh (milk)

1 tablespoon ghee (clarified butter)

3 cups chanaa-no lot (chickpea flour)

1 ½ cups ghee (clarified butter)

1 ½ cups saaker (sugar)

1 ½ cups ghee (clarified butter)

1. Heat the milk. When hot, add the ghee. Mix in the chickpea flour. Remove the mix to a pan, spreading it out. Let it cool for 3-4 hours.

2. Break up the dough and sift through a coarse sieve.

3. Add ghee to a non-stick pan. Mix in the flour and roast over low heat for ½ hour, stirring constantly. This should be granular now.

4. Add sugar and mix well. When cool enough to handle, roll into 1" balls. Allow to cool completely before serving.

Source: Kokila