Mohanthal/Traditional Gujarati Sweet Recipe
About Mohanthal/traditional Gujarati Sweet Recipe:
A traditional rich Gujarati sweet made from besan (gram flour) cooked in ghee, sugar and milk flavoured with cardamom and nuts and set. a exotic gram flour fudge or dessert from the traditional ancient gujarati and rajasthani cuisine. this besan and ghee based indian sweet dessert is popularly known as mohanthal, but it is known with other names like, mohanthar or mohan thal too. yet another traditional indian sweet recipe with the combination of besan flour, ghee and sugar. it has a significance resemblance to the south indian mysore pak and also besan burfi, but still differs with the way it is prepared and texture.
- 10 Ingredients
Ingredients for Mohanthal/Traditional Gujarati Sweet Recipe
- As required Main Ingredients
- 4 cup Gram flour
- 2.50 cup Ghee
- 1/4 cup Milk
- 1 tablespoon Cardamom powder
- 10 No.s Badam, finely chopped
- 10 No.s Pistachios, finely chopped
- As required Ingredients for sugar syrup
- 2 cup Sugar
- 1 cup Water
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Mohanthal/traditional Gujarati Sweet Recipe
In a large mixing bowl add 4 cups of besan, 1 ½ cup ghee, 1 tbsp cardamom powder. Using hands mix all the ingredients together till well combined and the mixture reaches coarse crumb texture.
Once the flour has absorbed all the ghee, add ¼ cup milk . Continue to mix with fingers till the gram flour absorbs all the milk and the texture is wet but still has a big crumb-like.
The mixture should not be kneaded to form a dough, it should be mixed with fingers. Once all the milk is absorbed , rest the mixture for 15 to 30 minutes.
To make the sugar syrup, in the saucepan add 2 cups of sugar and 1 cup of water. On low heat stir and dissolve all the sugar. Bring it to a boil and monitor to avoid caramelising the sugar, let it boil till it reaches a one thread consistency. This will take up to 10 minutes. When one thread consistency has been reached the sugar syrup will be extremely sticky to touch.
In a heavy bottom pan add the remaining ½ cup of ghee and allow it to melt completely.
To this add the gram flour mixture that has been resting. Roast the gram flour mixture in the ghee, continuously string to avoid the gram flour burning. Mash any lumps that may form.
After approximately 10 minutes of stirring on medium heat, the gram flour mixture will have absorbed all the ghee and will have a crumble texture.
At this stage add 10 finely chopped almonds and 10 finely chopped cashew nuts. Store to combine well.
Next pour in the sugar syrup. Stir continuously till the mixture thickens and is slightly dry. The gram flour will absorb all the sugar syrup and thicken. When scooped in the ladle it sticks to the ladle and will not fall back or pour into the pan.
The mohanthal is ready to be set. Take a large square glass bowl and empty the mohanthal from the saucepan into the dish. Spread it out evenly and tap it down so that it is compact.