Mohanthal Recipe | Gujarati Besan Mithai Sweet Dessert
Tarla Dalal
• Updated : Dec 31, 2025
Table of Content
If you love rich Indian sweets, this mohanthal recipe is one you must try. A classic from Gujarat, Mohanthal is known for its grainy texture, deep ghee aroma, and melt-in-the-mouth taste. This halwai style mohanthal mithai is traditionally prepared during festivals like Diwali and weddings, making it a true celebration dessert. What makes it special is the slow roasting of gram flour, combined with khoya and sugar syrup, which gives it that authentic sweet-shop flavor. This Gujarati khoya mohanthal is slightly crumbly, perfectly sweet, and loaded with dry fruits for added richness. Whether you are making it for a festive occasion or just to satisfy a sweet craving, this recipe helps you recreate the traditional halwai-style taste at home with simple ingredients and clear steps. Follow along and enjoy a truly traditional Gujarati dessert experience.
halwai style mohanthal mithai is a traditional and authentic besan-based barfi recipe from the state of Gujarat and is prepared especially during the festival season and occasion.
It is made with a combination of mawa (khoya), besan (gram flour), ghee, sugar, and cardamom powder. The mawa adds a creamy richness to the sweet, while the besan provides a slightly grainy texture. The ghee and sugar add sweetness and richness, while the cardamom and nutmeg powder provides a subtle aroma. This mohanthal which is a perfect combination of barfi fudge and halwa known for its moist and creamy taste.
khoya mohanthal is best served chilled, and it can be stored in an airtight container for up to a week.
pro tips to make mohanthal recipe: 1. Infusing the sugar syrup with saffron strands adds a beautiful color and a delicate aroma to the Mohanthal. 2. Line the aluminium tin with parchment paper to prevent the Mohanthal from sticking and makes it easier to cut. 3. Store the Mohanthal in an airtight container at room temperature for 3 to 4 days.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
60 Mins
Baking Time
0 Mins
Baking Temperature
0
Setting Time
4 Hours
Total Time
65 Mins
Makes
20 pieces
Ingredients
For Mohanthal
- 3 cups besan (Bengal gram flour)
- 3 tbsp melted ghee
- 3 tbsp milk
- 1/2 cup ghee
- 1/2 cup crumbled mawa (khoya)
- 1 1/2 cups sugar
- a few saffron (kesar) strands
- 1/2 tsp cardamom (elaichi) powder
- a pinch of nutmeg (jaiphal) powder
- 2 tbsp almond (badam) slivers
- 2 tbsp pistachio slivers
Method
For mohanthal
- To make mohanthal recipe, in big thali, combine the besan and 3 tbsp melted ghee and 3 tbsp milk and mix well with your fingertips till the mixture is crumbly.
- Sieve the besan mixture and break the lumps lightly with your fingertips or spatula.
- Heat the remaining 1/2 cup of ghee in a kadhai, add the besan mixture and cook on a slow flame for 30 minutes or till the besan turns dark brown in colour. Keep stirring continuously and scraping the sides of the kadhai.
- Add the mava and mix well. Add 1/4 cup of milk and cook on a slow flame for another 7 to 8 minutes, while stirring continuously. Remove from the flame and keep aside.
- In another non-stick pan, combine the sugar with 1 cup water and saffron strands to immerse the sugar.
- Cook on a medium flame for approx. 15 to 20 minutes to form a one-string consistency, stirring occasionally.
- Remove from the flame, add this sugar syrup, cardamom powder, nutmeg powder and half the almond and pistachio slivers to the besan mixture.
- Keep stirring continuously till the mixture thickens to a dropping consistency.
- Pour into a lined aluminium rectangle tin with 50 mm. (2”) height and spread the mixture evenly with a spatula.
- Sprinkle the remaining almond and pistachio slivers and allow it to set in the fridge for 3 to 4 hours.
- Cut the mohanthal into equal sized pieces and serve or store in an air-tight container and use as required.
Mohanthal ( Gujarati Recipe) recipe with step by step photos
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See the below image of list of ingredients for making mohanthal recipe.
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In big thali, add 2 cups of besan (bengal gram flour).
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Add 3 tbsp melted ghee.
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Add 3 tbsp milk.
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Mix well with your fingertips till the mixture is crumbly.
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Keep it aside.
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Sieve the gram flour mixture.
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Lightly break up the lumps with your fingers.
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Keep it aside.
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Heat the remaining 1 cup of ghee in a kadhai. The aroma of ghee adds a delightful fragrance to the Mohanthal, making it even more enticing.
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Add the besan mixture.
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Cook on a slow flame for 30 minutes or till the besan turns dark brown in colour. Besan, when roasted, adds a unique texture to the Mohanthal. It helps create a grainy, crumbly texture that is characteristic of this sweet.
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Keep stirring continuously and scraping the sides of the kadhai.
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Add ½ cup crumbled mava. Mawa adds a rich, creamy texture to the mohanthal, making it melt-in-your-mouth.
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Mix well.
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Add ¼ cup milk.
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Mix well.
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Ccook on a slow flame for another 7 to 8 minutes until the mixture thickens, while stirring continuously.
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Remove from the flame and keep aside.
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In another non-stick pan, add 2 cups of sugar. Sugar helps to set the texture of the Mohanthal. As the mixture cools, the sugar crystallizes, giving it a firm and slightly grainy texture. The amount of sugar can be adjusted to achieve the desired level of sweetness.
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Add 1 cup water to immerse the sugar.
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Add a few saffron strands.
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Cook on a medium flame for approx. 15 to 20 minutes to form a one-string consistency, stirring occasionally.
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Remove from the flame.
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Add this sugar syrup to the besan mixture.
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Add ½ tsp cardamom (elaichi) powder. Cardamom powder is a key ingredient in khoya mohanthal, adding a unique flavor and aroma that elevates the dessert.
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Add a pinch of nutmeg (jaiphal) powder. Nutmeg powder adds a warm, slightly sweet, and slightly spicy flavor to khoya mohanthal.
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Add half the almond and pistachio slivers. The crunch of the nuts adds a delightful textural contrast to the soft and smooth khoya.
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Mix well and keep stirring continuously till the mixture thickens to a dropping consistency.
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Line the rectangle aluminium tin with parchment paper.
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Pour the mixture into a lined and greased aluminium tin with 50 mm. (2 inch) height and spread the mixture evenly with a spatula.
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Sprinkle the remaining 1 tbsp almonds (badam).
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Sprinkle 1 tbsp pistachios slivers.
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Keep aside to set for 3 to 4 hours.
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Cut the mohanthal into equal sized pieces.
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Serve mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | or store in an air-tight container and use as required. Mawa Mohanthal is a rich and delicious Indian sweet made with gram flour, ghee, sugar, and khoya (milk solids). It's a melt-in-your-mouth delight, perfect for festivals and special occasions.
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1. What is Mohanthal?
Mohanthal is a traditional Indian sweet fudge made primarily from gram flour (besan), ghee, sugar, milk solids (like khoya/mawa) and flavored with spices like cardamom and nutmeg. It has a grainy, melt-in-mouth texture and is popular in Western India, especially during festivals and celebrations.
2. What are the main ingredients in Mohanthal?
Typical ingredients include:
- Besan (gram flour)
- Ghee
- Sugar (for the syrup)
- Milk or milk solids like khoya/mawa
- Spices like cardamom and nutmeg
- Nuts (almonds, pistachios) for garnishing.
3. How is the texture of Mohanthal achieved?
The grainy texture comes from roasting besan in ghee until aromatic and slightly brown, then mixing it with a sugar syrup. Slow cooking and continuous stirring help ensure the right texture.
4. Can Mohanthal be made without milk solids like khoya/mawa?
Yes. While the traditional recipe may use khoya/mawa for richness, variations without it are possible (e.g., using more roasted besan and ghee or substituting with plant-based ingredients). Many home cooks prepare it without khoya altogether.
5. What consistency should the sugar syrup be?
The sugar syrup is typically cooked to a one-string consistency (where a single thread forms between two fingers when checking), which helps the Mohanthal set firmly.
6. How long should Mohanthal set before cutting?
After mixing everything together, the prepared mixture is poured into a tray and allowed to set for a few hours (often 3–4 hours) at room temperature before cutting into pieces.
7. Why do some recipes add saffron or food colour?
Adding saffron strands or a pinch of food colour is optional but helps enhance the colour and aroma of the sweet.
8. Can this sweet be stored, and if so, how long?
Mohanthal can be stored in an airtight container at room temperature for several days. Proper cooling before storage helps retain texture and flavor.
9. What causes Mohanthal to turn hard?
Overcooking the besan or syrup can make the final sweet harder than desired. It’s important to roast besan on medium-low flame and add milk/syrup gradually while stirring.
10. Can this be made vegan?
Yes — you can make vegan versions by replacing ghee with plant-based fat (like vegan butter or coconut oil) and omitting dairy milk/khoya. This alters the traditional richness slightly but still yields a tasty sweet.
Before You Start
- Sieve the gram flour (besan) before roasting. This helps avoid lumps and gives a smooth, even grainy texture.
- Use fresh, good-quality ghee. The aroma and richness come mainly from ghee. More ghee also helps achieve that melt-in-mouth texture.
Roasting the Besan
- Slow and steady: Roast the besan over low heat and keep stirring continuously. This ensures the flour doesn’t burn and gets a nice nutty aroma. Burnt besan turns bitter.
- Color change is key: Once you see the color deepen slightly and a fragrant roasted smell develops, it’s generally a sign it’s done. Over-roasting makes the sweet dry.
- Even roasting: Scrape the sides and bottom of the pan often to avoid dark spots.
Sugar Syrup (Chashni) Tips
- One-string consistency: The sugar syrup should be at one-thread/string consistency before adding to the besan. Too thin will make the sweet crumble; too thick will make it very hard.
- Add flavor while boiling: Cardamom powder, saffron strands, or a little nutmeg can be added to the syrup for extra aroma.
Combining & Cooking
- Once the syrup is ready, slowly add it to the roasted besan and keep stirring so it incorporates smoothly without lumps.
- If you’re adding milk or malai (fresh cream) or mawa (khoya), combine carefully; this enriches the texture and prevents dryness.
Texture & Setting
- Consistency check: When the mixture is thick and starts leaving the sides of the pan, it’s ready to be set. Overcooking here can make it dry.
- Garnish: Sprinkle nuts (almonds, pistachios) on top before it sets for crunch and looks.
- Press & level: Pour into a greased or lined tray and level the top to avoid cracks later.
- Let it cool completely before cutting, otherwise pieces may crumble.
Storage
- Store at room temperature in an airtight container for up to about 3-4 days, or refrigerate if your kitchen is warm.
Common Pitfalls to Avoid
✔ Not roasting besan well → bland or raw flavor.
✔ Sugar syrup too thin or too thick → wrong set/texture.
✔ Adding syrup too fast → lumps or uneven texture.
✔ High flame during cooking → burns the mixture
Nutrient values (Abbrv)per plate
| Energy | 205 Calories |
| Protein | 4.5 g |
| Carbohydrates | 24.3 g |
| Fiber | 2.5 g |
| Fat | 10.0 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
Click here to view Calories for Mohanthal ( Gujarati Recipe)
The Nutrient info is complete
Foodie #686361
Nov. 30, 2020, 12:04 a.m.
I am in Australia and here i don''t get fresh mava, so what can i use it instead? or please share recipe to make mava at home. thank you
sarla
May 26, 2016, 5:17 p.m.
I like recipe
Meha
May 16, 2016, 4:06 p.m.
Is it possible to make mohanthal without mava or khoya ,can you suggest something vegan instead of mava
Jyoti Thakkar
Feb. 21, 2016, 12:41 a.m.
I had tried once and it turned 9ut awesome,but second time it became very hard. Plz tell me the main trick of making soft mohanthal and also where could i have done mistake that it turned hard. Kindly guide.
Archana M
Dec. 21, 2015, 10:28 p.m.
Mohanthaal.. this festival im just going to make this amazing sweet again.. it takes little effort to make.. but this effort is worth trying.. while making this sweet the aroma was so good.. the dry fruits added to it just gave the perfect crunch the sweets.. its a must try recipe..
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Oct. 1, 2015, 2:45 p.m.
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Sonal Modi
July 3, 2012, 9:03 a.m.
This is a mouth-watering sweet and an all time favourite sweet of my kids. My kids love to eat this and they eat mohanthaal like anything when made by me. I also served this sweet to guests and all enjoyed eating it.
