Mohanthal Video by Tarla Dalal Video by Tarla Dalal
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Mohanthal Recipe (Traditional Gujarati Mohanthal) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
23 Mins
Total Time
33 Mins
Makes
40.00 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 tsp oil for greasing
1 tbsp pistachio slivers for sprinkling
1 tbsp almond (badam) slivers for sprinkling
Method
For mohanthal
To make mohanthal, combine the saffron strands and ½ tsp warm water in a bowl, mix well and keep aside.
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.
Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes.
Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.
Heat the ghee in a brass vessel on a high flame for 1 minute.
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.
Remove from the flame and keep aside to cool for 15 minutes.
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.
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.
Lower the flame to slow and cook for 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.
Add the rose water and mix well. Keep aside.
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.
Add the remaining 3 tbsp of milk and mix well, refer handy tip.
Grease a 200 mm. (8”) diameter thali with oil and pour the mixture into it and spread it evenly using a flat spatula.
Sprinkle the pistachio and almond slivers evenly over the mohanthal and pat it lightly.
Keep it aside to cool completely for 1 to 2 hours.
Cut the mohanthal into equal sized pieces and serve or store in an air-tight container and use as required.
Handy tips:
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.
This stays fresh for 10 days when stored in an air-tight container at room temperature.
See step by step images of Mohanthal, Traditional Gujarati Mohanthal Mithai
