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Mohanthal ( Gujarati Recipe), How to Mohanthal with mawa |
Tarla Dalal
15 December, 2011
Table of Content
mohanthal recipe | halwai style mohanthal mithai | Gujarati khoya mohanthal | with 35 amazing images.
mawa mohanthal is a rich and decadent Indian mithai that is perfect for special occasions. Learn how to make mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal |
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.
Enjoy mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | with detailed step by step photos.
Tags
Preparation Time
5 Mins
Cooking Time
60 Mins
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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mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | then do try other mithai recipe also:
- kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi |
- Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe |
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mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | then do try other mithai recipe also:
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See the below image of list of ingredients for making mohanthal recipe.
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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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Sieve the besan mixture.
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Break the lumps lightly with your fingertips. Keep 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 and 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 and cook 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 big thali, add 2 cups of besan (bengal gram flour).
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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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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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Remove from the flame, 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.
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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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Remove from the flame, add this sugar syrup to the besan mixture.
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-
Infusing the sugar syrup with saffron strands adds a beautiful color and a delicate aroma to the Mohanthal.
![]()
-
Line the aluminium tin with parchment paper to prevent the Mohanthal from sticking and makes it easier to cut.
![]()
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Store the Mohanthal in an airtight container at room temperature for 3 to 4 days.
![]()
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Infusing the sugar syrup with saffron strands adds a beautiful color and a delicate aroma to the Mohanthal.
Nutrient values (Abbrv)per plate
| Energy | 205 cal |
| Protein | 4.5 g |
| Carbohydrates | 24.3 g |
| Fiber | 2.5 g |
| Fat | 10 g |
| Cholesterol | 0.4 mg |
| Sodium | 11.4 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.
