Magaz-churma delight

For magaz (or in hindi it's known as besan ke laddu): Take coarse chana dal flour in a bowl. Make a small cavity in the middle and pour hot milk and above it pour 1 tbsp melted ghee.

Cover the milk and ghee part with the chana dal flour properly and keep it aside for 10 mins.

Now mix all contents of the bowl in which chana dal flour is there.

Rub all the contents properly between our hands. It should be done in such a way that milk and ghee is applied evenly on the flours.

Now heat the remaining ghee in a non-stick pan.
After it melts add the flour mixture to the ghee.

Heat this mixture on low flame for 10-12 mins while constant stirring.
After it gets golden brown colour switch off the gas. Add the saffron strands in milk to it. Mix it properly.

Let the cooked mixture get a beat cooled.
Added the powdered sugar to the mixture and mix it properly.

For churma laddu: Mix wheat flour + ghee 2 tbsp + milk to make hard and smooth dough of Bhakhri.

Divide dough into 2 balls and make bhakhris of it and make impressions of belan on one side of the bhakhari.

Roast it on both sides of the bhakhri on hot tava on low heat. Let it cool and crumble into powder in mixture.

Heat jaggery grated and ghee to make a smooth mixture. Add this mixture cardamom powder to the above crushed bhakharis. Mix well and shape small laddus.

Assembling: On the churma laddu make a layer of magaz.
Granish with dry fruit powder and chironji.

Made small hearts from loose churma and magaz in silicon chocolate moulds.