Mohanthaal ( Mithai Cookbook)
by Tarla Dalal
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Added to 258 cookbooks
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A classic recipe of a delicious sweet. Time consuming but worth the effort!
- Combine the besan and ¼ cup of ghee in a bowl and mix well with your finger tips till the mixture is crumbly. Keep aside for 10 minutes.
- Heat the remaining 1 cup of ghee in kadhai add the besan mixture and cook on a slow flame for 30 minutes or till the besan turns to dark brown in colour, while stirring continuously and scrapping the sides of the kadhai.
- Add the mava mix well and cook on a slow flame for another 7 to 8 minutes, while stirring continuously.
- Combine the sugar with just enough water (approx 1 cup) to immerse the sugar. Cook on a slow flame for approx 15 to 20 minutes to form a one string consistency, while stirring occasionally.
- Remove from the flame and add this sugar syrup to the besan mixture and keep stirring continuously till the mixture thickens and is like a dropping consistency (approx 10 to 15 minutes).
- Add the cardamom powder, nutmeg powder and half the almonds and pistachios slivered, mix well.
- Pour into a 200 mm. (8") diameter thali with 25 mm. (1”) width and spread the mixture with the spatula to spread it evenly.
- Sprinkle the remaining almonds and pistachios slivered and keep aside for 10 to 15 minutes.
- Make square or diamond shape cut marks and keep aside till it cools completely.
- Cut into pieces and store in an air-tight container.
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