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!
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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.
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Wow Jagruti, you never fail to delight us with your unique and interesting creations!! Such a beautiful recipe that I would love to try out during the upcoming Navratri season. Thanks for sharing it !!
The fudge looks absolutely delish Jagruti ! The recipe sounds very easy to follow ..thanks for the share. Just love your props and backdrops !
One of the things I love about the internet is finding fabulous recipes like this that I've never heard of! I love trying new and delicious recipes and this now went on to my to-make list!
WOW.... Farali Magas You made!! I remember commenting on your fb post about what are the ingredients of this dish last week. Brilliant share dear. As always stunning Photography.
Magas looks more beautiful and very attractive as much as like store bought fudges, how pretty those squares of magas looks. Looks wonderful and droolworthy.
I've never had these before. They look beautiful, I'd love to try them!
Magas is my favourite and what a nice idea to use rajgira to make it more nutritious. Sounds and looks delicious.
I've never had anything quite like this before, but would love to try! It looks soooooo pretty too with those dried flowers!
This magas sounds super delicious and pretty!! Would love to try these 🙂
The almonds, pistachios, and rose petals are a perfect flavor combination. I love the look of these bars as well, they are super pretty!
Love it Jagruti! Your clicks are so good, my mouth is watering already! I don't have these flours, but maybe I will get them soon and try these! Awesome share!
I have never tried farali magas .... didn't even think about making this.. This is a lovely treat 🙂
This is so beautiful! Almost too pretty to eat...almost 😉
Jagruti,
I would fast just to eat this magas! It looks beautiful and i can imagine the taste of rajgiro and shingada flour combined! Superb share!
Lovely .. after a long long time visiting your blog .. the FB has ruined blogging
Thank you dada, seeing you here after many many years.