Coarse Besan - You will need a packet of coarse besan or magas flour to make this recipe. If you don't find coarse besan, then you can use fine besan and use the dhrabo technique to give it a grainier texture.

Ghee - We will be using ghee to make this recipe. As you may already know, all Indian mithais are made using pure desi ghee, and so is this recipe.

Milk - You can add 3-4 tablespoons of milk, once the besan is roasted to give it a grainier texture.

Powdered Sugar - I recommend you use powdered sugar as it will mix right away in the roasted besan mixture to sweeten the magaj recipe.

Cardamom Powder - Is it even an Indian mithai, without cardamom? We will be adding freshly ground cardamom to the recipe.

Slivered Nuts - We will be adding slivered nuts like almonds and pistachios to the recipe.