Fancy a scrumptious and delightful Diwali recipe? Stuffed Magas Ladoo, this is rich and full of goodness! Enliven your Diwali with these aromatic and moreish. These Magas Ladoo are stuffed with rich and creamy Pistachio filling.
The Festival of Lights - Diwali finally is here, it's that time of the year where you can feel the festive warmth, hues and spirit in the air.
This festive season also brings with it yet another excuse to prepare and relish so many gorgeous, delectable and rich sweets, be it a traditional, modern or fusion.
If you ask me what is your favourite mithai (sweet), let me tell you it would be very difficult to choose as I can relish and cherish any sweet, but if I really become choosy and only focus on the Diwali festival and mood, then Mohanthal and Magas ( gram flour fudge ) tops the list.
I just can't ignore these two for me, I cannot imagine my Diwali platter without either of these two authentic dishes.
To me, the sweet aromas of roasting chickpea flour in desi ghee itself prepares me for joyous celebrations of Diwali and sweets are considered very auspicious to offer for Laxmi Poojan.
On the Diwali 2016, I focused on making Vegan Saffron Almond Thins- Kesar Badam Katli, which turned out incredibly tasty.
So simple yet elegant and graceful looking thins with subtle saffron flavouring was just to die for. This Kesar Badam Katli makes a fabulous edible gift, actually I gave one box full of these thins to myself as a gift on last Diwali 🙂
The second sweet I made first time ever was Kesar, Badam, Elachi Balushahi
And last but not least I prepared Stuffed Magas ladoo, but could not post on time as I got super busy in the Diwali preparations, so these Stuffed Magas Ladoo pictures had sat quietly in my folder almost a year, an apt time to post as the Diwali fever is right high.
Magas or Magas na Ladoo is an amazing and luscious authentic Gujarati sweet which is the most loved sweet dish prepared by Gujaratis on the Diwali.
Generally, this traditional Magas is prepared with roasted chickpea flour, ghee and sugar and either you shape that mixture into ladoo or set on a plate.
Being a foodie myself I love little experiments here and there with my food. I jazzed up a little and stuffed the ladoo with rich and creamy pistachio filling.
So here is my stuffed magas ladoo it has a twist to the regular magas ladoo with a delicious pistachio stuffing mixture.
A combination of two textures and flavours are brilliant and works well in this recipe. The top layers are smooth and melt in your mouth.
These ladoos with nutty and crunchy pistachio fillings are an experience for your taste buds.
Lighten up this Diwali by sharing and savouring these delights with your friends and family.
May the festival of light encircle your life with Joy and Happiness. Happy Diwali...!!
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📖 Recipe
Stuffed Magas Ladoo
Ingredients
Ladoo
- 250 grams coarse chickpea flour besan
- 150 grams ghee + 1 tablespoon
- 170 grams caster sugar
- 2 tablespoons warm milk
- ½ teaspoon cardamom and nutmeg powder
Stuffing
- 4 tablespoons lightly roasted ground pistachios
- 2 tablespoons khoya mawa
- 2 tablespoons powdered sugar
- pinch cardamom powder
Garnish - optional
- pistachio slivers
- saffron threads, and edible gold leaf
Instructions
- Mix the warm milk with 1 tablespoon of ghee and add it to the gram flour. Combine gently and let it rest for 30 minutes (this process is known as dhabo devo in Gujarati cooking).
- Meanwhile, lightly roast the khoya in a pan for a few minutes. Add the ground pistachios and mix well.
- Turn off the heat and stir in powdered sugar and cardamom powder. Set the mixture aside to cool.
- Sieve the rested gram flour mixture through a medium sieve to create a light, crumbly texture.
- Heat 150 grams of ghee in a heavy-bottomed or non-stick pan over low heat. Add the sieved gram flour mixture.
- Stir continuously on low heat until the mixture turns golden and releases a nutty aroma.
- Remove from the heat and transfer to a bowl. Allow it to cool slightly.
- Once warm (not hot), mix in the caster sugar and cardamom-nutmeg powder.
- Divide the pistachio filling into small marble-sized balls.
- Take a portion of the ladoo mixture, flatten it gently, and place a pistachio ball in the centre.
- Enclose the filling completely and roll into a smooth ladoo.
- Repeat with the remaining mixture.
- Arrange on a serving plate and garnish with pistachio slivers, saffron threads, and edible gold leaf.
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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Hayley Dhanecha says
The slow roasted besan and ghee base with cardamom and nutmeg is already one of my favourite things but stuffing each ladoo with a creamy pistachio filling before rolling them takes them to a completely different level, and every single Diwali these are the first thing to disappear from the mithai platter without fail.