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Happy New Year!

by Sonia on October 27, 2011

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First, wishing you a very Happy Deepavali and Prosperous New Year to all Gujarati folks our there!

I’ve written this post in between my hustle-bustle of my crazy life. Please pardon any mistake if you find here. I’m late to share my version of Diwali sweets but better late than never. Just today morning I got up very early and made this Magas ladoo. It’s also known as ‘Besan Ladoo‘. But at my home we call it ‘Magas‘ or ‘Magdal‘. It’s made from very few or handful ingredients that you might find in your pantry, except coarse kind of chick-pea flour or besan.

Some of people also make it using regular type of besan but we use coarse variety. Because it gives nutty flavour from chick-pea flour and taste superb!

I’ve prepared this delicious ladoo in flat 20 mins except cooling time. My mom still prepares this sweet in Diwali festival. You can prepare anytime as it’s really easy-peasy recipe. The key is to toast the chick-pea flour aka besan very well in ghee. If your flour is not toasted well you’ll find your ladoo’s taste raw, or if you’ve toasted too much you’ll find your ladoo’s taste is burnt. So, toasting procedure is really important. Make sure you use enough Ghee to coat all chick-pea flour very well. For our traditional recipes, I always use my intuitions and common sense. Most of the recipes procedures are stored in my subconscious mind and used as needed. The same thing happened again. I never have tried my hand for this ladoo but had observed my Mom very well back in India. And should I say, they came out just what I expected.

Everything here in ingredients I used my eyeballed measurement. Please adjust as per your taste. Here you go.

Magas aka Besan Ladoo Recipe:


  • 1 cup chick-pea flour/besan (150gm), coarse variety (available at any Indian store, ask for besan ladoo flour)
  • little less than 1/2 cup (about 100gm) ghee (approx)
  • 3/4 cup powdered sugar (use less or more)
  • 1 tsp cardamom/elaichi powder (you can add nutmeg powder if you wish)
  • few slivered almonds – for garnish


1. Melt the ghee in wide pan, not non-stick pan. I suggest you to use aluminium or cast-iron pan here.
2. Add chick-pea flour slowly and roast on low heat. Roast till the flour turn into light golden brown and the aroma from it comes out. Mine took about 10 mins.
3. Remove from the heat and let it cool. But make sure it slightly warm when adding sugar and making ladoo.
4. Mix in powdered sugar and elaichi powder, if using.
5. Make balls or spread all mixture in thali.

If your mixture is too loose, it means you’ve added too much ghee. Don’t worry, put it fridge for 20-30 mins and it will be fine. If your mixture is too dry add couple of tablespoons of melted ghee. That’s it.

Before I go, all Gujarati communities wishing you and your family Saal Mubarak!!! :) — Sonia & M

  • The besan laddos look delicious. Wishing you and your family a happy Diwali.

    • Sonia

      Thanks RC. Wishing you and yours the same too. :)

  • Looks festive and yummy….Happy Diwali to u!

    • Sonia

      You and your family too dear. :)

  • Lovely looking Ladoos… I make them with fine besan..
    Your looks wonderfully delicious!!

  • Sonia

    Thank you Spandana. :)

  • abbey…u are wishing only the guju bhaya ben..why is that?? wat abt souls like me who love gujus like u, who love making guju dishes but are not gujus.no wishes my way???

    ps. loved the ladoos ;)

  • hey, post recipes for chaat like panipuri or bhelpuri or dahi batata puri. want ur version!!

    • Sonia

      I will post in near future. Thanks for your request.

  • Hello there I really liked your great blog post on Happy New Year!. Great website…and cool article man…thanx for the great post…keep on posting

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