gujaratiMediumvegetariangluten freesoy free
Mohanthal
RATING
4.6/5(118)
TASTE SCORE
9/10
A rich, grainy, and fudgy sweet from Gujarat, made by slow-roasting gram flour in ghee and setting it with a fragrant sugar syrup. This traditional dessert is a staple during festivals like Diwali and Janmashtami.
SERVINGS
8
INGREDIENTS
For 8 servings
NUTRITION · PER SERVING
516
516
CALORIES · 2 PIECES
Protein6g · 5%
Carbs54g · 42%
Fat32g · 56%
Fiber3g
Sodium18mg
Potassium248mg
Phosphorus94mg
INSTRUCTIONS
5 steps. 40 minutes total.
5 STEPS
- 1
Step 1
- a.Prepare the besan mixture (Dhrabo): In a large bowl, combine 2 cups of besan with 4 tablespoons of ghee and 3 tablespoons of milk. Rub the mixture between your palms for 2-3 minutes until it resembles coarse breadcrumbs. This process is crucial for the grainy texture. Cover and let it rest for 15 minutes.
- 2
Step 2
- a.Roast the besan: Heat the remaining ghee in a heavy-bottomed pan or kadai on low heat. Add the prepared besan mixture to the pan. Stir continuously on low heat for 20-25 minutes. The mixture will first become lumpy, then loosen up, and finally turn a golden brown color with a nutty aroma. Once roasted, turn off the heat and set aside.
- 3
Step 3
- a.Make the sugar syrup: While the besan is cooling slightly, combine 1.5 cups of sugar and 0.75 cup of water in a separate saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Continue to cook for 5-7 minutes until the syrup reaches a one-string consistency. To check, take a drop between your thumb and index finger; it should form a single thread when pulled apart. Turn off the heat immediately once the consistency is reached.
- 4
Step 4
- a.Combine and set the Mohanthal: Carefully and slowly pour the hot sugar syrup into the roasted besan mixture, stirring constantly to avoid lumps. Place the pan back on low heat. Add the cardamom and nutmeg powder. Cook for another 2-3 minutes, stirring continuously, until the mixture thickens and starts to leave the sides of the pan. Quickly pour the mixture into a greased thali or a parchment-lined 8x8 inch tray. Spread it evenly with a spatula and sprinkle the slivered almonds and chopped pistachios on top. Gently press the nuts into the mixture.
- 5
Step 5
- a.Cool and cut: Let the Mohanthal cool at room temperature for at least 2-3 hours, or until completely set. Once set, use a sharp knife to cut it into squares or diamond shapes. Carefully remove the pieces from the tray. Mohanthal can be stored in an airtight container for up to two weeks.
PRO TIPS
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use coarse besan (ladoo besan) for the best grainy texture. If unavailable, regular besan works too.
- 2Roasting the besan on low heat is the most important step. Rushing it will result in a raw taste.
- 3One-string sugar syrup consistency is key. If undercooked, the Mohanthal won't set. If overcooked, it will become hard and crumbly.
- 4Work quickly once the syrup is added to the besan, as the mixture sets fast.
- 5Grease your tray and have your garnishes ready before you start making the sugar syrup.
- 6For a richer flavor, you can add 1/4 cup of mawa (khoya) to the roasted besan before adding the sugar syrup.
RECIPE VARIATIONS
Adapt it for your goals.
vegan
Vegan
Replace ghee with an equal amount of coconut oil or vegan butter, and use almond milk instead of dairy milk. The final flavor and texture will be slightly different.
nut freeNut free
Simply omit the almond and pistachio garnish. You can use edible silver leaf (vark) or melon seeds (magaz) for decoration instead.
quickQuick
To enhance richness and speed up the process slightly, add 1/4 cup of crumbled mawa (milk solids) to the roasted besan and mix well before pouring in the sugar syrup.
PAIRS WELL WITH