Magaz-churma delight

Name: Magaz-churma delight
Yield: 5 servings
Cuisine: Indian
Ingredients: For magaz:; 1 1/2 cups coarse flour of besan; 1 cup powdered sugar; 1 cup ghee; 1/2 tsp green cardamom and nutmeg powder; 8 saffron strands kept for few mins in some warm milk; For churma laddu:; 1 cup Wheat flour coarse; 1/2 cup jaggery; 1/2 cup ghee; 1/2 cup Milk; 1/2 tsp Green Cardamom and nutmeg powder; For garnishing-; As needed Mix Dry fruits powder; As needed Chironji (Bhuchanania seeds)

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#mothersday
Have learnt many recipes from my Mumma. But since i had sweet tooth my maa used to make churma laddu and magaz frequently. I used to enjoy eating them a lot, because as soon as they were ready to eat i was the one who would quietly take a piece or two and run away. Many of my cousins also liked both these sweets made by my Mumma. Have learnt many recipes from her but since i liked both of them had learnt both together on one day. First items that i learnt from my Mumma are magaz and churma laddu.
This recipe is combination of both these sweets and is mouth melting! Would dedicate this recipe of Magaz-churma delight to my mother who taught me everything i know about cooking today!

Krupa Kapadia Shah @krupa_kapadia_shah08

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Ingredients

5 servings

For magaz:
1 1/2 cups coarse flour of besan
1 cuppowdered sugar
1 cupghee
1/2 tspgreen cardamom and nutmeg powder
8saffron strands kept for few mins in some warm milk
For churma laddu:
1 cupWheat flour coarse
1/2 cupjaggery
1/2 cupghee
1/2 cupMilk
1/2 tspGreen Cardamom and nutmeg powder
For garnishing-
As neededMix Dry fruits powder
As neededChironji (Bhuchanania seeds)

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Steps

1

For magaz (or in hindi it's known as besan ke laddu): Take coarse chana dal flour in a bowl. Make a small cavity in the middle and pour hot milk and above it pour 1 tbsp melted ghee.
2

Cover the milk and ghee part with the chana dal flour properly and keep it aside for 10 mins.
3

Now mix all contents of the bowl in which chana dal flour is there.
4

Rub all the contents properly between our hands. It should be done in such a way that milk and ghee is applied evenly on the flours.
5

Now heat the remaining ghee in a non-stick pan.
After it melts add the flour mixture to the ghee.
6

Heat this mixture on low flame for 10-12 mins while constant stirring.
After it gets golden brown colour switch off the gas. Add the saffron strands in milk to it. Mix it properly.
7

Let the cooked mixture get a beat cooled.
Added the powdered sugar to the mixture and mix it properly.
8

For churma laddu: Mix wheat flour + ghee 2 tbsp + milk to make hard and smooth dough of Bhakhri.
9

Divide dough into 2 balls and make bhakhris of it and make impressions of belan on one side of the bhakhari.
10

Roast it on both sides of the bhakhri on hot tava on low heat. Let it cool and crumble into powder in mixture.
11

Heat jaggery grated and ghee to make a smooth mixture. Add this mixture cardamom powder to the above crushed bhakharis. Mix well and shape small laddus.
12

Assembling: On the churma laddu make a layer of magaz.
Granish with dry fruit powder and chironji.
13

Made small hearts from loose churma and magaz in silicon chocolate moulds.