Gujarati chickpea flour fudge popular as a festive sweet. It traditionally used char-magaz (four seeds) of almond, cantaloupe, watermelon and pumpkin. Similar to north Indian besan ke ladoo, magaz is made from process which is called ‘Dhabo Devo‘ in Gujarati. This requires rubbing chickpea flour with ghee and sieving the dry mixture.
- 2 cups chickpea flour, coarse to avoid to seive
- 1/2 cup powdered char magaz (dry roasted seeds of almond, pumpkin, watermelon and musk melon)
- 1/2 cup pure ghee and more
- 3/4 cup sugar, powdered
- 1 teaspoon cardamon powder
- 1/2 teaspoon nutmeg powder
- Whole seeds of muskmelon, charoli to garnish
- Heat ghee. Roast chickpea flour while stirring continously till color changes and ghees starts separating.
- Add powdered char magaz. Stir.
- Once little cool, add sugar, cardamom and nutmeg powder. Mix well.
- Spread evenly in a ghee greased tin. Cut in shapes desired. Garnish with charoli and magaz seeds.
- Store Magaz in air tight container.