Magaj

 

cup dudh (milk)

1 tablespoon ghee (clarified butter)

3 cups chanaa-no lot (chickpea flour)

 

1 cups ghee (clarified butter)

 

1 cups saaker (sugar)

1 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 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