Varanasi is known for its serene ambience and spiritual importance. However, it is also popular for its lip-smacking cuisines. While we are in the winter season, we have got you one of the delicious desserts called Magdal from the land of lord Shiva.
Magdal is a special winter dessert which is native to Varanasi. It is made from moong dal, urad dal and desi ghee. This dessert is made without any milk and water and thus it has a longer shelf life. You will find this dessert ruling in Varanasi during Diwali. This sweet doesn’t contain any artificial flavours and colours and thus won’t harm your health. Moreover, Magdal flour is preferably made at home but if you are considering buying from the market make sure to add a tablespoon of coarsely ground moong dal and urad dal for that crunchy texture.
Follow the steps to make this delicious traditional dessert:
Step 1: Take a dry grinder and add washed and sifted moong dal in it to make fine powder.
Step 2: Repeat the same process with the urad dal as well.
Step 3: Take a heavy bottom pan and add desi ghee to it.
Step 4: Let it heat and then add dal powders.
Step 5: Roast it on a slow flame for about 30 minutes till the dal powders turn golden brown.
Step 6: Switch off the gas and let the dal cool down for a while.
Step 7: Finely chop the Pistachio, and cashews and make a mixture with cardamom seeds and crystal sugar.
Step 8: Once the dal has cooled down to room temperature, whip the dal for 15-20 minutes or till the colour of the dal becomes light.
Step 9: Now add powdered sugar to the dal and mix it well.
Step 10: Make small balls of the dal mixture and garnish it with a little pistachio mixture on top.
Step 11: Press the dal ball between your palms to flatten it.
Image Courtsey: Youtube
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Made with combination od urad dal, moong dal and desi ghee.
Take a dry grinder and add washed and sifted moong dal and urad dal to make a fine powder.
Heat desi ghee in a pan and add dal powders.
Roast it on a slow flame for about 30 minutes till the dal powders turn golden brown.
Switch off the gas and let the dal cool down for a while.
Finely chop the Pistachio, and cashews and make a mixture with cardamom seeds and crystal sugar.
After the dal has cooled down, whip it till the colour of the dal becomes light.
Now add powdered sugar to the dal and mix it well.
Make small balls of the dal mixture and garnish it with a little pistachio mixture on top.
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