Has anyone ever heard of a food called Mugus? That is probably not the correct spelling, but that's what it sounds like. It is a Hindi sweet of some sort. Dh is changing jobs and one of his coworkers (from India) gave him some of these things and they are really different, but quite good and I'd love to know how to make them. The mugus I had was grainy in texture, like a cube of sugar. It was beige in color and had nuts/seeds in it. It was a sweet, but not too sweet. I guess I'd classify it as a cookie, but it was in the shape of a small block, not a round, flat cookie shape. So, anyone know about these things???

By Luvdodo on Tuesday, May 30, 2006 - 04:14 pm:

Would you be able to click a picture of it? I might know what it is

By Tunnia on Tuesday, May 30, 2006 - 05:59 pm:

Sorry, we ate them all so I don't have a picture.

By Luvdodo on Tuesday, May 30, 2006 - 08:03 pm:

This sounds like a Habshi or Muscat Halwa.


It might also be a burfi.

By Cocoabutter on Tuesday, May 30, 2006 - 10:00 pm:

Haven't a clue. Even tried Googling deserts and treats from India. I would ask the co worker again what it is and how to make it.

Then let us know!

By Bemerry84 on Wednesday, May 31, 2006 - 09:01 am:

You sparked my curiosity so I googled it too. The only thing I came up with was from a message board from someone asking the exact same question as you in January and no one has replied to it. Sounds good though.

By Tunnia on Wednesday, May 31, 2006 - 10:28 am:

The one called Barfi looks very similar to what we had, but dh says that Mr. Patel called it "mugus". Dh started his new job today so unfortunately, he can't ask him again. Thanks for looking!

By Bemerry84 on Wednesday, May 31, 2006 - 04:05 pm:

I found it for you Tunnia. It looks very good, I may even have to try it. A couple of the ingredients I'm not sure what they are, but I'm sure specialty markets will have them.


Magas

Ingredients

1 pound unsalted butter
3 cups besan
3/4 cups rava
3 cups sugar
1-tablespoon milk
Pistachios chopped
Almonds chopped
Some cardamom

Method:

1. Make the unsalted butter into ghee on low heat.
2. Add one tablespoon of milk and ghee into the besan and mix well.
3. Sieve the besan for lumps in the flour.
4. Add the besan to the ghee and stir it on low heat.
5. Keep stirring till the besan turns brown and separates a little from the ghee.
6. Add the rava and keep stirring till it turns brown.
7. You'll also be able to smell the cooked rava and besan.
8. Add the sugar and keep stirring.
9. Empty the whole mixture into a plate. (no need to grease it).
10. Sprinkle Pistachios, Almonds and crushed cardamom on top after it cools a little else it will sink to the bottom like the Titanic.
11. After it has cooled completely cut it into pieces.

By Luvdodo on Thursday, June 1, 2006 - 07:35 am:

Let me know which ingredients need to be translated and I'll do that for you

By Bemerry84 on Thursday, June 1, 2006 - 09:22 am:

Luvdodo - here we go, what is besan, rava and cardamom? And how to you make the butter into ghee? I see you don't bake this, is it like a fudge? Can I burn it? How much do you think this will make? Thanks!!!

By Tunnia on Thursday, June 1, 2006 - 09:50 am:

Thanks so much Mary! I will definitely have to give this a try. I'm not sure what besan and rava are (help Luvdodo!!!), but cardamom is a spice. My favorite farmers market should have all the ingredients (even the ones I have never heard of). That's one thing I love about Atlanta. I can get anything here! Thanks again for finding the recipe for me!

By Trina~moderator on Thursday, June 1, 2006 - 09:51 am:

Cardamom is a spice. I've used it in a fruit salad in the past. You should be able to buy it at a regular grocery store.

Sorry, but I have never heard of besan or rava, so I can't help you there. LOL!

BTW, this magas looks yummy but it's a big no-no in my house due to severe nut allergies.

By Debbie on Thursday, June 1, 2006 - 01:06 pm:

Besan is a yellow flour. I think it is made from a chick pea? It is Indian. I think Rava is the same thing as Semolina, which is a coarsley ground durm wheat.

By Luvdodo on Thursday, June 1, 2006 - 06:17 pm:

Ditto with what all said....

Cardamom is an english name of the spice, called "Elaichi" in Indian language (HINDI)

Rava is semolina , there are two types - "fine" and "coarse". Use the coarse one.

Besan is GRAM Flour (Yellow Flour too)

GHEE is also called Clarified butter . Here's a receipe I found -

>>> Place unsalted butter in a heavy bottomed sauce pan over low heat.
>>> Allow to melt completely then raise heat to medium.
>>> When butter begins to boil and starts foaming, stir once and reduce to a very lower heat, simmer uncovered and undisturbed for 45 minutes.
>>> The butter cooked this way prevents it from mold.
>>> The butter is done when the moisture has cooked out and the milk solids at the bottom of the pan have turned a light golden brown and transparent butter afloats.
>>> Remove from heat, let cool, pour through a strainer into a jar.
>>> Store at room temperature or cooler. Once cold it will solidify.
>>> This recipe makes about 1+1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated.
>>> It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.

By Bemerry84 on Wednesday, June 7, 2006 - 08:44 am:

Thanks Luvdodo, I'm going to give it a try. I can't believe I have never hear of ghee, hope I can do it, sometimes I forget when I'm melting butter and it ends up burnt and brown. This sounds pretty healthy with the different kinds of flower except for the sugar, do you think I could use splenda? My DH is having a sugar problem and I'm looking for something different as he really likes sweets.

By Luvdodo on Friday, June 9, 2006 - 12:29 am:

No problem. The sugar alternative should work out, its all to the taste buds I guess

My husband runs away from splendor based tea/coffee (I use it for myself) and can easily differentiate the taste.

Yes, if one is used it it, nothing like it - health's most important.

By Tunnia on Friday, June 9, 2006 - 03:08 pm:

Thanks for letting us know about the ingredients! I am definitely going to have to make this soon. Yum!