Magas or Magaj

Diwali is ancient Sanskrit for "row of clay lamps." As the description Festival of Lights might suggest, the celebration of Diwali is a uniquely sensory experience that is shared and enjoyed by neighbours with lighted lamps (diyas), exciting fireworks displays and delicious food.

One Diwali legend has it that the holiday observes the day that King Rama returned to Ayodhya after rescuing his queen Sita and defeating her kidnapper, Ravana.

Diwali is a period for the enjoyment of fun and good times as well as for observing moments of religious significance. A chief point of this holiday is that, if people would only share their wealth and good fortune with others in a genuinely selfless way, it would go far to separate humanity from the demons that wrought evil upon the world.

For me Diwali is a vibrant, colourful, joyous celebration expressed through the medium of food. Cooks like me find their creative spark with a side helping of therapeutic "me time" in the kitchen, jaded palates perk up and family and friends come together to eat. What could be more important for me?

Diwali sweets are numerous, but the most common sweet dishes include Gulab Jamun, Besan Ladoo, Barfi , and Mohanthaal must. Sometimes we like 19 Best Barfi Peda Recipes.

It is customary to give gifts to family members and friends. Most often, we share gifts such as sweets, dried fruits, clothes or jewellery, but food in general takes centre stage during the festivities. Special sweet Indian foods are prepared at this time in my house. Diwali is an occasion to enjoy heavy, rich food in different varieties. In a nut shell, Diwali is a celebration of sweet.

It is vital in making Mohanthaal , that sugar syrup and khoya or mawa is used and at the same time it is also vital that in making Magas just caster sugar must be used else the final product won't turn out how it should be.

In the days leading up to Diwali there is a sense of excitement in the family, all looking forward for me to prepare sweets, as I prepare to make Magas the sweet aromas of roasting gram flour in pure ghee are everywhere in the house. The Magas came out dense, perfectly sweet and rich.

Devour at home or wrap this sweet in the prettiest fashion, and give friends and family the warmest wishes of happiness and enjoyment throughout the festival.

You will need :-
  • 500 g Coarse gram flour ( Magas flour ) or normal gram flour
  • 300 g ghee
  • 300 g caster sugar
  • 50 ml warm milk
  • 25 g ghee melted
  • 1 tsp. cardamom powder
  • 4-5 tbsp. slivered almonds and pistachios
  • 1/4 tsp. nutmeg powder

Method :-
Mix 50 ml milk and 25g ghee, add into 500 g gram flour.
Gently mix and leave it for half an hour. ( this procedure called DHABO DEVO in Gujarati )
Sieve this mixture through medium hole sieve so you'll get very nice crumbly textured flour.
In a heavy bottom or non stick pan, heat 300 g ghee and add crumbly gram flour.
On a low heat stir and fry this mixture till golden and fragrant. ( I absolutely love this aroma )
Turn off the heat, transfer mixture into another bowl.
Semi cool the mixture and add sugar, cardamom and nutmeg powder.
Mix well, if you prefer square pieces then pour into greased plate, garnish with slivered almonds and pistachios and let it set for an hour. Then cut into desire shape either square or diamonds.
or give them desire shape and garnish with dry fruit slivers.
Store in a air tight container, can stay fresh up to 15 days.


  1. Awesome looking magaj setting the tone for Diwali.

  2. Oh, this looks so tasty, Jagruti! Can anything not taste delicious with so much butter? And I love the use of the nuts and cardamom together with the nutmeg...

  3. Try powdered sugar instead. It makes for a luxuriously silky texture.

  4. Thanks for posting this. My Gran would make magas every Diwali. I would always help her make it but I never wrote the recipe down. When she passed away I would crave magas but nobody made it like my Grans as i think people we for short cuts and did not use the whole method. When i say this recipe it and it said about using a sieve i knew it was on the right lines and my Gran used this technique. I tried it out and although my Grans was much better I have to say my effort is not bad at all even if i do say so myself.

    So thank you very much for sharing this recipe.

    1. Hello, Thank you very much for visiting JCO. I hope you enjoyed making it and it is nice to read that this recipe reminds you of your Gran. If it came any way near your grands method then I am so happy that you liked it. Obviously in the beginning it is trial and error but with more practise maybe we can achieve like your gran used to make.
      Wishing you a very happy Diwali !

  5. These look wonderful and I love the way you have presented this recipe with masses of vibrant photos it gives it a great feel of Diwali. That is one of the things we miss in coming to live in France, being able to get authentic Indian produce or even being able to go out now and again for a traditional Indian meal. I shall have a go at making these, we regularly eat gram savoury pancakes and I'm always looking for new ideas for using this delicious flour.
    Wishing you all the very best for Diwali, Sue


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