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Magaz
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A picture of Magaz.

Magaz

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Traditional Indian sweet

Traditional Indian sweet

Read more

Magaz

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Traditional Indian sweet

Traditional Indian sweet

Read more
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Ingredients

  • 250 gChickpea
  • 150 gPowdered sugar
  • 150 gGhee
  • 1 cupAlmonds
  • 2 tbspMilk
  • 0.5 tspCardamom powder
  • 0.25 tspNutmeg powder
  • a fewstrands Saffron
  • 1 tspSlivered pistachios
  • 1 tspCharoli
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Steps

  1. 1

    Grind chickpea coarsely, then sieve to remove large pieces.

    A picture of step 1 of Magaz.
    A picture of step 1 of Magaz.
    A picture of step 1 of Magaz.
  2. 2

    A picture of step 2 of Magaz.
  3. 3

    Blitz almonds into a fine powder.

    A picture of step 3 of Magaz.
  4. 4

    Heat half the ghee in a pan, add chickpea, and roast for 5 min.

    A picture of step 4 of Magaz.
    A picture of step 4 of Magaz.
    A picture of step 4 of Magaz.
  5. 5

    Add remaining ghee, stir until mixture is golden and aromatic.

    A picture of step 5 of Magaz.
    A picture of step 5 of Magaz.
    A picture of step 5 of Magaz.
  6. 6

    Add milk, 1 tbsp at a time, stirring until evaporated and mixture rises.

    A picture of step 6 of Magaz.
    A picture of step 6 of Magaz.
    A picture of step 6 of Magaz.
  7. 7

    Add powdered almonds, mix, cook for 1 min, then turn off heat.

    A picture of step 7 of Magaz.
    A picture of step 7 of Magaz.
  8. 8

    Transfer to a wide dish and let cool completely.

    A picture of step 8 of Magaz.
    A picture of step 8 of Magaz.
  9. 9

    Once cool, add sugar, cardamom, saffron, almonds, pistachios, and charoli. Mix well.

    A picture of step 9 of Magaz.
    A picture of step 9 of Magaz.
    A picture of step 9 of Magaz.
  10. 10

    A picture of step 10 of Magaz.
    A picture of step 10 of Magaz.
    A picture of step 10 of Magaz.
  11. 11

    Press into a greased tray and garnish with pistachios, saffron, and charoli, or shape into ladoos.

    A picture of step 11 of Magaz.
    A picture of step 11 of Magaz.
    A picture of step 11 of Magaz.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on November 14, 2025 15:48
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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