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!
📖 Recipe
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
Hayley Dhanecha says
This is one of those recipes I like making for festive fasting days, as it feels indulgent without being complicated and always disappears quickly at home.