Take besan in a wide bowl. Make a well/hole in the center and add milk and melted warm ghee.
Mix well, first with a spoon, and then rub with your fingers or between your palms to get a crumbly texture.
Cover and keep this aside for half an hour. This process is called Dhrabo Devo in Gujarati. We are doing this process to get the grainy texture of magas ladoo.
After half an hour, sift this mixture through a medium hole sieve. You can crumble the mixture between your palms to break the lumps, so passing the mixture through the sieve becomes easy.
Now, heat ghee in a non-stick pan and add sifted besan mixture to it.
Cook this mixture on a low-medium flame till it becomes light golden in color and fragrant. Keep stirring continuously. It may take 10-12 minutes. Make sure you roast the mixture well, otherwise it will stick in the mouth while eating. Roasting time also depends on the quantity of ingredients. If you are using 2 cups besan then it might take more time. Besan mixture will become light, fragrant and brown in color.
Remove from flame and let the mixture cool completely.
Once the mixture becomes cool, add sugar, cardamom powder, nutmeg powder, and chopped nuts. Mix well.
You can either make small balls from this mixture and garnish them with chopped nuts.
You can also pour this mixture into a greased plate, sprinkle chopped nuts, and let it sit for 1-2 hours. Then cut it into square pieces.
Magas can stay fresh for up to 2 weeks.
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Notes
We have used regular besan flour (fine texture) for the recipe. But if you like a more coarse texture, you can use laadu/laddu besan (coarse gram flour).
Roast the besan on low-medium flame and keep stirring continuously while roasting. If you roast the besan on high flame, the mixture will have the required colour (light brown), but it will not be cooked properly, and you will get a raw taste from magaj ladoos.
We have prepared ladoos from the mixture, but you can set it on a plate and make square pieces.
Make sure that the besan mixture is completely cool when adding sugar. If it is slightly warm, the mixture will become loose and sticky and will not set.