Mohanthal

Using milk, ghee, and besan, India has birthed a lot of desserts. There’s Laddoo, Sonpapri, Mysore Pak, and Besan Barfi. There’s also Mohanthal, a crumbly, soft, often brown colour dessert popular in Gujarat and parts of Rajasthan. Besides the above three ingredients, there’s also sugar, water, khoya or mava, cardamom powder, and chopped dry fruits.

The story goes that Mohanthal is named after Lord Krishna. Mohan is one of his names, and "thal" means plate in Gujarati, meaning the dish is an offering to him. Beyond this, the dish’s origin is shrouded in mystery. But with its many variations, it has stayed alive and is thriving in households and shops across the country, especially in Gujarat.

The dish has several health benefits. While milk strengthens bones and teeth, ghee has important nutrients, cleanses the body, and promotes overall health. The main flour, besan, is also a powerhouse of goodness. It contains vitamins that are responsible for converting carbs, proteins, and fats into energy, boosting metabolism. It's a great source of fibre which cleanses the body and relieves constipation, and proteins, which energises. It also promotes healthy brain function. Nutrition meets sweetness? Sign us up!