Mohanthal is a famous Gujrati traditional sweet prepared mostly during Diwali festival.
It's crunchy but melt in mouth texture makes it favorite among many.
Some people like to make it smooth and loose and some like it with crunchy texture.
Here I have made it crunchy, if you like to have it smooth just make a change in sugar syrup. Instead of 2 thread consistency make 1 thread consistency. One-thread consistency will give smooth texture and two-thread consistency will give it crumbly and crunchy texture.
Do try this recipe this Diwali and share your valuable feedback.
INGREDIENTS
2 cups besan (gram flour)
1 cup Ghee (clarified butter)
1/4 cup milk
1 1/2 cup sugar
1 cup water
1 tsp Cardamom powder
Few strands of kesar (saffron) (optional)
For coarse texture:
2 tbsp milk
2 tbsp ghee
For coarse texture:
2 tbsp milk
2 tbsp ghee
METHOD
Take 1/4 cup milk and add few saffron strands
and set it aside.
and set it aside.
In a bowl mix together besan, 2 tbsp Ghee and 2 tbsp of milk. Rub this using fingertips till the time it becomes coarse as shown in the picture below. If you find it dry add more Ghee and if it's too loose or wet add some more besan. Cover it and keep it aside for 15 minutes.
Now sieve the besan in big hole sifter using your fingers or else it will be difficult to sieve without using fingertips. Another option is to pulse it in grinder. This will ease the job.
Take heavy bottomed pan, put 1 cup Ghee add sifted flour and cook this on low flame. Make sure not to increase the flame at any given point. Roast besan till it turns golden in color. Keep it aside to cool down for 15 minutes.
In a pan, add water and sugar. Cook till sugar melts completely and reaches two thread consistency. Turn off the flame.
Add this sugar syrup in warm roasted besan. Cook for just 1-2 minutes, you will see, it will combine and become thick in just few minutes.
At this stage your plate or tray should be greased and ready. Immediately transfer it in greased tray.
In a pan, add water and sugar. Cook till sugar melts completely and reaches two thread consistency. Turn off the flame.
Add this sugar syrup in warm roasted besan. Cook for just 1-2 minutes, you will see, it will combine and become thick in just few minutes.
At this stage your plate or tray should be greased and ready. Immediately transfer it in greased tray.
Top it with nuts of your choice. Let it sit for 2-3 hours.
Slice as desired and serve.
This sweet can be stored in air-tight jar in room temperature for 20 days and in fridge for more than a month.
Pictorial:
Slice as desired and serve.
This sweet can be stored in air-tight jar in room temperature for 20 days and in fridge for more than a month.
Pictorial:
1. Soak saffron in 1/4 cup milk. Keep aside.
2. Either grease the tray or put butter paper/ baking paper/parchment paper. I used square baking tray and put baking paper in it.
3. Mix together 2 cups besan, 2 tbsp ghee and 2 tbsp milk.
4. Rub it with your fingertips till crumbly. Cover and keep aside for 15-20 minutes.
5. After 15 minutes, sift the dough in big hole sifter or pulse it in the grinder to get smooth even consistency.
6. Use your hands for sifting.
7 Now you can see the texture.
8. Put 1 cup ghee in heavy bottomed pan.
9. Add sifted besan.
10. Cook on low flame and keep stirring continuously. Don't increase the flame at any given point.
11. Add cardamom powder.
12. Cook till it becomes golden brown in colour.
13. By the time besan is resting make sugar syrup by dissolving water and sugar and cook till it reaches two thread consistency.
14. Take saffron which is completely dissolved in milk.
15. Pour it.
16. Pour sugar syrup.
17. Mix well.
18. Cook again it combine together and become like hard dough.
19. Pour this batter in greased mould.
21. After 3 hours cut in desired shape.
22. Serve!
Some Valuable feedback!
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