Mohanthal, Traditional Gujarati Mohanthal Mithai


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Mohanthaal ( Mithai Cookbook)

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mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.

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, which is easy to procure.

During my visit to Gujarat, I saw mohanthal available in all sweet shops.

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!

Aside from traditional gujarati mohanthal, check our collection of traditional Indian mithai recipes from coconut rava ladoo to makhne ki kheer.

Enjoy mohanthal with step by step photos and video below.

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Mohanthal, Traditional Gujarati Mohanthal Mithai recipe - How to make Mohanthal, Traditional Gujarati Mohanthal Mithai

Preparation Time:    Cooking Time:    Total Time:     Makes 40 pieces.
Show me for pieces.

Ingredients

For Mohanthal
2 cups besan (bengal gram flour)
3 tbsp melted ghee
6 tbsp milk
1 cup melted ghee
1 1/4 cups sugar
2 tsp milk
1 tbsp rose water , optional
1/4 tsp cardamom (elaichi) powder
1/4 tsp saffron (kesar) strands
1/2 tap oil for greasing
1 tbsp pistachio slivers for sprinkling
1 tbsp almond (badam) slivers for sprinkling
Method
For mohanthal

    For mohanthal
  1. To make mohanthal, combine the saffron strands and ½ tsp warm water in a bowl, mix well and keep aside.
  2. Combine the besan, 3 tbsp of melted ghee and 3 tbsp of milk in a deep bowl and mix well using your fingertips till no lumps remain.
  3. Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes.
  4. Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.
  5. Heat the ghee in a brass vessel on a high flame for 1 minute.
  6. Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously.
  7. Remove from the flame and keep aside to cool for 15 minutes.
  8. Meanwhile, combine the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.
  9. Lower the flame to slow, when it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove the dirt that floats on the sugar mixture and discard it.
  10. Lower the flame to slow and cook for 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.
  11. Add the rose water and mix well. Keep aside.
  12. Add the cardamom powder, saffron-water mixture and the prepared sugar syrup to the cooled besan mixture, mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
  13. Add the remaining 3 tbsp of milk and mix well, refer handy tip.
  14. Grease a 200 mm. (8”) diameter thali with oil and pour the mixture into it and spread it evenly using a flat spatula.
  15. Sprinkle the pistachio and almond slivers evenly over the mohanthal and pat it lightly.
  16. Keep it aside to cool completely for 1 to 2 hours.
  17. Cut the mohanthal into equal sized pieces and serve or store in an air-tight container and use as required.

Handy tips:

    Handy tips:
  1. At step no 13, 3 tbsp of milk should be added only if the mixture has thickened a bit and not smooth enough to pour into a thali.
  2. This stays fresh for 10 days when stored in an air-tight container at room temperature.

Mohanthal Video by Tarla Dalal

Mohanthal, Traditional Gujarati Mohanthal Mithai recipe with step by step photos

Like Mohanthal

  1. Like mohanthal traditional gujarati mohanthal | rajasthani mohanthal | then see our collection of Indian mithai recipes.

Preparation for mohanthal recipe

  1. For the mohanthal traditional gujarati mohanthal | rajasthani mohanthal | in a small bowl, take the saffron strands.
  2. Add ½ tsp warm water.
  3. Mix well and keep aside.
  4. In a deep bowl, take the besan.
  5. Pour 3 tbsp of melted ghee.
  6. Next, pour 3 tbsp of milk.
  7. Mix well using your fingertips until no lumps remain. Rub mixture between your hands so that it has a crumb like consistency and texture should be like if you bind the mixture with your hand it will form a lump.
  8. Gently press it to even out the mixture in a bowl.
  9. Cover with a lid and keep aside for 30 minutes.
  10. After half an hour, break the lumps lightly with your fingertips.
  11. Sieve it using a sieve with big holes. This step is important, if missed the resulting mohanthal will not have a smooth texture. Keep aside.

How to make mohanthal

  1. For preparing the mohanthal traditional gujarati mohanthal | rajasthani mohanthal | heat the ghee in a brass vessel on a high flame for 1 minute. Use any heavy bottomed vessel or non-stick pan for making the Mohanthal.
  2. Add the sieved besan mixture.
  3. Mix well and cook on a medium flame for 5 minutes, or until the mixture turns brown in colour, while stirring continuously. The besan will change colour and give out a very nice aroma once it is properly roasted.
  4. Remove from the flame and keep aside to cool for 15 minutes.

For the sugar syrup

  1. Meanwhile, in another pan, take the sugar.
  2. Add 1 cup of water.
  3. Mix well and cook on a high flame for 2 minutes, while stirring continuously.
  4. Lower the flame to slow, when it boils, add 2 tsp of milk. This is added to remove the impurities from the sugar syrup.
  5. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Remove the dirt that floats on the sugar mixture and discard it.
  7. Lower the flame to slow and cook for 7 minutes, or until the syrup is of 1. 5 thread consistency, while stirring occasionally.
  8. Add the rose water and mix well. This is optional. Keep aside.

How to make Mohanthal

  1. To the cooled besan mixture, add cardamom powder.
  2. Add the prepared saffron-water mixture.
  3. Also, add the prepared sugar syrup to the cooled besan mixture.
  4. Mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
  5. Add the remaining 3 tbsp of milk and mix well. The milk should be added only if the mixture has thickened a bit and not smooth enough to pour into a thali.
  6. Grease a 200 mm. (8”) diameter thali with oil.
  7. Pour the Gujarati Mohanthal mithai mixture into it.
  8. Spread it evenly using a flat spatula.
  9. Sprinkle the pistachio.
  10. Also, sprinkle almond slivers evenly over mohanthal traditional gujarati mohanthal | rajasthani mohanthal | and pat it lightly.
  11. Keep Rajasthani Mohanthal aside to cool completely for 1 to 2 hours. In case it doesn’t set even after 2 hours, put the mixture back in the pan again and cook for some more time. Cook till it thickens some more and then let it set again.
  12. Cut the Gujarati Mohanthal equal sized pieces and serve or store in an air-tight container and use as required. This mohanthal stays fresh for 10 days when stored in an air-tight container at room temperature.
  13. If you loved this Gujarati mohanthal recipe, also check out other Gujarati mithai like: Kopra Pak, Golpapdi or Atta ka Sheera

Nutrient values (Abbrv) per piece
Energy115 cal
Protein2 g
Carbohydrates10.9 g
Fiber1.3 g
Fat7 g
Cholesterol0.4 mg
Sodium6.5 mg

RECIPE SOURCE : MithaiBuy this cookbook

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Reviews

Mohanthal, Traditional Gujarati Mohanthal Mithai
5
 on 26 Oct 19 09:30 AM


I prepared this awesome sweet and it was amazing. The recipe was so easy to follow and the measures were accurate! Thank you and Happy Diwali:)
| Hide Replies
Tarla Dalal    Thanks Kala , we are delighted you loved the mohanthal recipe. Your review will help hundreds of users to try the recipe. Happy cooking and hope to hear from you again.
Reply
26 Oct 19 11:51 AM
Mohanthal, Traditional Gujarati Mohanthal Mithai
5
 on 25 Oct 19 07:05 PM


Hi! I mixed same quantity as mentioned in ingredients but after settlement(cooling down), the pieces break down. Before adding sugar syrup, there was access butter(ghee) on the batter but when i mixed and put on settling, I found mixture to be dry. Do let me know if I can rectify it or should i do something different while preparing it next time?
| Hide Replies
Tarla Dalal    Hi, Add little milk to the mixture, mix it well and then set it.
Reply
30 Oct 19 04:36 PM
Mohanthal ( Mithai Cookbook)
5
 on 01 Nov 18 10:55 AM


I made it today and it has come out awesomely good Adding milk is a very good tip
Mohanthal ( Mithai Cookbook)
5
 on 12 Oct 18 06:17 PM


You have given Nutritional Facts for one piece.I want to know the weight of one piece.
| Hide Replies
Tarla Dalal    Sorry, we do not weigh them in grams.
Reply
15 Oct 18 08:58 AM
Mohanthal ( Mithai Cookbook)
5
 on 09 Oct 18 06:28 PM


perfect texture with awesome taste...superb..
| Hide Replies
Tarla Dalal    Hi Jalpa, We are delighted you loved the recipe. Please keep posting your thoughts and feedback about recipes you have tried. Happy Cooking!
Reply
15 Oct 18 08:57 AM
Mohanthal ( Mithai Cookbook)
5
 on 07 Sep 18 10:57 AM


2 cups means how much measurement
| Hide Replies
Tarla Dalal    Hi Anushka, 2 cups = 500 gm in our recipes.
Reply
07 Sep 18 11:54 AM
Mohanthal ( Mithai Cookbook)
5
 on 14 Jul 18 12:30 AM


I made today it was good. i never add milk after dun. but still its good. next time i will add milk
| Hide Replies
Tarla Dalal    Hi Kamini, Thank you for your kind words. Happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed it. Happy cooking !!
Reply
16 Jul 18 09:21 AM
Mohanthal ( Mithai Cookbook)
5
 on 26 Oct 17 05:56 PM


Thanks for receipy. Preparation was nice. D C PANCHAL
| Hide Replies
Tarla Dalal    Thank you for your kind words... Do try more and more recipes and let us know how you enjoyed them.. Happy Cooking !!
Reply
27 Oct 17 04:38 PM
Mohanthal ( Mithai Cookbook)
5
 on 15 Oct 17 08:03 PM


Mohanthal ( Mithai Cookbook)
5
 on 28 Sep 17 05:50 PM


Amazing..I have been trying a lot of ur recipes recently and they all turn out to be very good...i tried making mohanthal and as i''m writing the review its cooling down..its awsum..thank you so much...
| Hide Replies
Tarla Dalal    Thank you for your kind words... Do try more and more recipes and let us know how you enjoyed them.. Happy Cooking !!
Reply
29 Sep 17 08:23 AM
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