Diwali is incomplete without making burfis but let's give some twist to our traditional besan burfis. Add some amazing seeds to it for an extra crunch and flavour and dip them in chocolate. Are you ready to impress your guests? This is a Sanjeev Kapoor exclusive recipe.

New Update

Main Ingredients Flax seeds, Flax seeds
Cuisine Indian
Course Mithais
Prep Time 2.30-3 hour
Cook time 21-25 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for 5 SEEDS CHOCOLATE MAGAZ

  • 1 tablespoon Flax seeds
  • 1 tablespoon Flax seeds
  • 1 tablespoon Pumpkin seeds
  • 1 tablespoon White sesame seeds
  • 1 tablespoon Melon seeds (magaz)
  • 1 tablespoon black sesame seeds (kale til)
  • as required Dark chocolate , melted
  • as required Milk chocolate , melted
  • 2 cups Gram flour (besan)
  • 1/2 cup Ghee
  • 3/4 cup Powdered sugar
  • 1/2 teaspoon Green cardamom powder
  • 1/4 teaspoon Nutmeg powder


  1. Heat ghee in a kadai. Add the gram flour and mix well. Continue to roast on low heat for 10-15 minutes or till the gram flour turns golden brown and fragrant.
  2. Transfer the roasted mixture on to a large plate and allow to cool slightly.
  3. Meanwhile, dry roast flax seeds, pumpkin seeds, white sesame seeds, melon seeds and black sesame seeds for 2-3 minutes in a non-stick pan. Take the pan off the heat.
  4. Add powdered sugar, green cardamom powder and nutmeg powder into the roasted gram flour mixture and mix till well combined. Transfer this mixture into a greased burfi tin and spread it evenly. Smoothen the top and sprinkle the roasted seeds and lightly press. Keep it aside till it sets.
  5. Cut the magaz into squares and gently demould. Dip half of each square alternatively in melted dark chocolate and melted milk chocolate. Set aside to set.
  6. Arrange the magaz on a serving plate. Serve.