Instructions

How to make Magaj:
Combine the chick pea flour with 1/2 of the ghee and sift it through a sieve.
In a wok heat the remaining ghee and the sifted besan.
Fry until the besan is golden but not brown.
Combine the khoya with it and stir on low flame, set aside.
Make sugar syrup of one thread consistency and add this syrup and cardamom powder to the fried besan, mix properly.
Pour this mixture on a plate that has been lined with oil.
Decorate it with blanched pistachios and almonds.
Cut Magaj into diamond shapes.
Let it cool.