Mohanthal is a delicious and rich, melt in mouth, burfi type sweet recipe made with besan, sugar and ghee as the main ingredients.
Mohanthal is a traditional indian sweet recipe with the combination of besan flour, ghee and sugar. it has a significance resemblance to the South Indian mysore pak and also besan burfi, but still differs with the way it is prepared and texture. most commonly, this sweet is prepared during Indian festival like Diwali, Navaratri and Gudipadwa.
Some important tips and suggestions for a perfect mohanthal recipe.
Firstly, mohanthal should always be rough in texture and should not be smooth like besan burfi. hence, i highly recommend to sieve the besan mixture to achieve the same.
Secondly, always cook the besan mixture in a low flame. yes it can be tiring and monotonous but the end result would certainly bring cheer.
Lastly, the sugar consistency is very important in this recipe and i have brought it to 1.5 strings consistency. while the consistency can be on thicker side but certainly not lesser than it.
Mohanthal Recipe | Traditional Mohanthal Recipe | Festival Recipe
Mohanthal is a traditional mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan. Popular in Rajasthan and Gujarat, this sweet is a part and parcel of the festive season.
Prep Time30mins
Cook Time30mins
Total Time1hr
Course: Dessert
Cuisine: Indian
Keyword: festivals, gram flour fudge, indian sweet, mohanthal
Author: Bhawna Maharshi
Ingredients
2CupsBesan ( Gram Flour )
4tbspMilk
1CupDesi Ghee
3/4CupSugar
1/2CupWater
1/2tspGreen Cardamom Powder
Almonds & Pistachiosfor garnishing
Instructions
In a large bowl take besan and crumble with ghee and milk.
Sieve the crumbled besan with the help of sieve. keep aside.
Now in a large thick bottomed kadai, heat a cup of ghee.
Add in crumbled and sieved besan.
Combine well keeping the flame on low.
Keeping the flame on low-medium till the mixture turns golden brown.
In another pan take sugar and 1/2 cup water.
Start making the sugar syrup of 1.5 string consistency.
Add 2 tsp of milk to remove the impurities if any.
Add few strands of saffron.
Now, add green cardamom powder and remove from heat.
Transfer the sugar syrup over besan mixture.
Stir continuously, till the sugar syrups combines well with besan mixture.
Continue to stir for 5 minutes or til the mixture cools and slightly thickens.
Further the ghee absorbs and if the mixture is dry add 2 tbsp of milk .
Transfer the mixture to the ghee greased plate.
Level it up and set to a block making an inch thick.
Add finely chopped pistachios and almonds.
Cool completely for 2-3 hours.
Cut the mohanthal into square pieces.
Finally, serve or store mohanthal for a week by refrigerating.
Video
Notes
Roasting the besan in a low flame gets rid of the raw smell of the flour. So do it in a low flame and patiently.
Adding khoya gives a nice taste to the mohanthal.
String consistency is more important. So be alert while making the sugar syrup.
Cooking with lots of love and straight from the heart.
Bhawna Maharshi
Pans n ovens
3 thoughts on “Mohanthal Recipe | Mohanthal a Traditional Gujarati Sweet”
3 thoughts on “Mohanthal Recipe | Mohanthal a Traditional Gujarati Sweet”