Magaz

• 2 & 1/2 bowls or 10oz Gram Flour
• 1 & 1/2 bowls or 10oz Ghee unmelted
• 1 & 1/4 bowls or 8oz ground sugar
• 10 tbsp Milk
• 1 bowl pieces of Almond (roasted)
• 1/2 tsp kesar (saffron) & 1/2tsp elaichi powder (cardamom powder)

Place ghee in a karai (wok) then heat it.
When melted, add the flour and stir it till you start to get a fragrance.
Now add kesar and after about 5 minutes add milk and keep stirring.
It will start expanding so in just one minute remove it from heat and add elaichi powder and almonds.
Mix well and let it cool.
When still warm add sugar and mix well until it becomes hard. (If it is too hard add a little melted ghee and mix)
Spread it neatly onto a tray (with high sides) or a cake tin and allow it to set.
Decorate it with pieces of almond & pistachio.
Use a sharp knife to cut into pieces and enjoy.

When cutting into pieces try to make sure it’s not completely cool as it will be easier to cut this way.

Make sure the kesar you use is a little crunchy – to make it crunchy  roast it for a few minutes on an aluminium pan before you store it. Rather than direct heat which can burn it just place it near a heat source. This way your kesar will always be crispy when you use it in your recipes.

Whenever we make this sweet dish, someone in the house is bound to crack the old joke “maru magaz khai che” – which literally means that someone is eating my magaz but is also a phrase that means “someone is eating my head” 🙂