MOHANTHAL is a traditional Gujarati sweet dish made up from besan, ghee, sugar and nuts. It is made in Rajasthan too.
It is a exotic gram flour fudge or dessert from the traditional ancient gujarati and rajasthani cuisine. This besan and ghee based indian sweet dessert is popularly known as mohanthal, but it is known with other names like, mohanthar or mohan thal.
Mohanthal is a traditional mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan.
Mohanthal is a traditional Gujarati mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan and sugar. Rose water and spices like cardamom and saffron give the sweet an enticing flavour and captivating aroma to mohanthal , while an assortment of slivered nuts makes the sweet richer. Popular in Rajasthan and Gujarat, this mohanthal sweet is a part and parcel of the festive season. We have used regular besan for this traditional gujarati mohanthal recipe.
Mohanthal mithai texture should be rough and hence we use a sieve with big holes for the besan mixture. While cooking the besan mixture make sure the flame is low to medium which would prevent the besan from giving a raw taste. It’s worth the effort as the result is a perfect traditional gujarati mohanthal. The sugar syrup consistency of gujarati mohanthal is a crucial step and should be cooked to 1.5 thread consistency. Rajasthani mohanthal can be stored at room temperature in an airtight container for around 10 days.
INGREDIENTS
Regular besan – 2 cup
Pure ghee melted – 1/4 + 3/4 cup
Sugar – 1 or 11/4 cup
Water – 1 cup
Few saffron strands soaked in 1 tbsp hot water or a pinch of saffron colour
Milk powder – ¾ cup
Milk – ½ cup
Cardamom powder – 1 tsp
Sliced badam and pista as required
Silver edible sheets / varak
PREPARATION
Take the besan in a big plate add 1/4 cup ghee and mix well gently .
Now add 2 tbsp milk and start mixing again gently by rubbing with fingers to get a sandy texture. Don’t apply pressure while mixing . Keep aside for 10 mins .
Transfer to a mixie jar and pulse beat it 3 times .Dont run the mixie , just pulse .
METHOD
Heat ¾ cup ghee and add the besan mixture.
Stir and fry on medium flame for 5 mins till the colour changes.
Again stir and cook for 5 mins till the colour changes completely like caramel.
Keep stirring in the whole process.
Off the flame. Still stir for a min so that the mixture doesn’t burn from bottom , because of the heat of the pan . Keep aside .
MAKE THE SYRUP OF 11/4 STRING CONSISTENCY
Take 11/4 sugar + 1 cup water + cardamom pwdr in a pan and allow it to boil .
Cook till 1 ¼ string consistency .
Add the saffron mixture / food colour and give a mix.
Perfect mohanthal recipe
MAKING THE MOHAN THAL
Now again keep the besan pan on low flame and add the milk powder and give a nice mix .
Carefully pour the hot syrup into the besan mixture .Keep mixing as you add the syrup.
Now add ½ cup milk and mix well.
Now stir and cook on medium high flame till it comes to halwa texture.
Transfer the mixture to a greased tin / tray and flatten it with a spatula for even smooth surface.
Sprinkle some sliced almonds and piastas and press it gently .
Spread the varak as required.
Allow to cool till it sets completely at room temperature , minimum 4 to 5 hrs.
Slice it with sharp knife into desired size and shape [ square / rectangle / triangle / diamond ] and serve .
Store in airtight container in the fridge upto 1 mnth .
Perfect mohanthal recipe
NOTE
We can also add a pinch of nutmeg pwdr to the syrup.
