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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.
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.
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.
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.
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.
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.
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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.
This gujarati recipe takes 55 minutes to prepare and yields 8 servings. At 516.02 calories per serving with 6.37g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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.
Simply omit the almond and pistachio garnish. You can use edible silver leaf (vark) or melon seeds (magaz) for decoration instead.
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.