Magdal is a speciality from Varanasi. Magdal is made from Moong dal and Urad dal flour and Desi Ghee ( Clarified Butter ). I first had this sweet when my Father was posted in Varanasi. Varanasi is known for the Ganges river , Temples and also it’s food. The variety of sweets in Varanasi and their taste is something one must explore when visiting the city.
Magdal is made without any milk or water and therefore has longer shelf life. My mother used to make it during Diwali to gift it to friends and family. Over the years the tradition of making sweets at home has almost vanished, by writing down these recipes and showing how easy it is, I am doing my part to see this tradition revived. It is better to make the simple sweets at home and enjoy them with family and avoid the artificial flavours and colours being used by the restaurants and sweet shops.
Magdal flour should be preferably made at home or if you are buying from market add a table spoon of coarsely ground moong and urad dal to get the crunchy texture. The dal flour should be roasted on a low flame to ensure even cooking of the flour. Another important step is to whip the roasted dal. The air incorporated through whipping makes the magdal soft.