Rajgiro Magas is a beautiful Indian sweet that is suitable for Hindu fasting. Amaranth flour and singoda flour is toasted in ghee until fragrant then powdered sugar and cardamom is mixed in. That's it! The final result is melt in the mouth and oh so delicious!
Farali Rajgiro Magas started as a bit of an experiment to use up flours in our kitchen. However, it turned into something we now make on repeat. Rajgira flour is common in our vrat recipes to make other sweets like rajgira halwa. But it is also used in savoury dishes like farali kadhi. Singoda (water chestnut) flour is added too. The combination of rajgira and singoda flour gives this magas a beautifully smooth, soft texture. It still sets perfectly.
It’s rich from the ghee, delicately flavoured with cardamom, and has that classic melt-in-the-mouth finish that you get from the classic Gujarati magas. Additionally, it just needs slow roasting and the right balance of ingredients to get that texture just right.
We usually serve this as part of a farali thali during fasting days. However, it’s just as good on its own with a cup of chai.
If you’re putting together a full vrat-style meal, it fits in alongside dishes like shakarkandi bateta nu shaak. Or try something light and comforting like makhana kheer.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Farali Rajgiro Magas
Ingredients
- 1 cup rajgira flour amaranth flour
- 1 cup singoda flour water chestnut flour
- 1 cup ghee
- ½ cup caster sugar
- almond and pistachio slivers for garnishing
- dried rose petals optional
Instructions
- Grease a tray with ghee and set aside.
- Heat ghee in a non-stick or heavy bottom kadai
- Add both flours into the ghee, and roast, continuously stirring, on a very low heat for at least 8-10 minutes or until the flours are aromatic.
- Turn off the heat, and quickly add powdered sugar and cardamom.
- Mix well.
- Pour the runny mixture into the greased thali and set aside to set. This step can take hours.
- Once the magas is almost set, garnish with nuts and rose petals.
- Once it is firm cut into equal squares.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Hello, can you substitute the Singoda flour? It's not available in my area. Thanks for all the beautiful recipes.
@kajal, you can skip the singoda flour totally, instead use Rajgira flour only. Hope this helps.
Your photography is absolutely stunning! I've never tried farali rajgiro magas before, but I'm totally intrigued now!
Your magas look absolutely gorgeous. I love how you've adorned them -- so pretty and colorful. They sound delicious. We love trying new cuisines and the different dishes. This dessert would be one I couldn't resist.
This is such a lovely dessert! I've used amaranth in savory dishes before, but didn't realize it could be used in desserts as well.
I never had these beauties before, but they look scrumptious!)
Gorgeous looking dessert. Looks absolutely delicious! So fudgy, so good! I love that you used Rajgira flour Singoda flour. As healthy as it can get
Love these healthy sweets with a traditional touch. Perfect for the festivities as you can have them guilt free. Fab share Jagruti. Just love your posts.
I never heard of this before but I want it!! Even the ingredients you are so new to me. But I love that. Your photos are also brilliant (:
I have never seen anything like this! Oh my goodness so beautiful! And gluten free! Amazing! Almost too pretty to eat! Almost...I'm SO trying this!!
I have eaten these made with chickpea flour and its so delicious. I love the idea of amaranth too. Perfect for Diwali. I bet the aroma from the ghee is heavenly.
I have never heard of singhada flour, infact rajgira as well until recently. Through your blog I am learning lof of new ingredients and dishes as well. Magas looks absolutely STUNNING and it sounds easy to make with few ingredients.
I have never had the oppurtunity to try Magas. your pics do surely entice me to try them and with the super power grain in it,Jagruthi, that is just topped the list of must dos for me
oh my god really with rajgira and singhada flour this stunning sweet created?? looking fabulous, my trial in this week for sure. My mother in law made halwa which I dint like and due to the exp I never do any sweet experiment with these flours. But this I am surely going to try as looks awesome..
Never heard about this recipe before. But these look super yummy. Would love to try them very soon. Thanks for sharing☺
Farali Magas looks stunning, loved it . Hats off for your invention... Awesome, Such fast will be amazing .. loved the easy recipe. Thanks for lovely share.