Mohanthal, one of the very popular and traditional dessert recipes from Gujrat, India. It is a festive sweet, known for its rich & moist flavor and prepared all across India. To prepare this recipe besan/chickpea flour is cooked slowly in ghee, also includes khoya/mawa, sugar syrup to form a dense barfi, flavored with saffron, cardamom powder and garnished with nuts.
To make perfect Mohanthal ladoo besan or thick besan is preferable and I will suggest the same. To make danedar besan/crumb besan from the besan before making Mohanthal is also a very important step, remember not to skip. Mohanthal shares almost same texture, color and shape as of Besan Barfi, yet both are different with ingredients used, preparation, texture and taste. Mohanthal is creamier and moister than Besan Barfi as Mohanthal includes khoya/mawa in its preparation.To make perfect mouth melting Mohanthal follow this recipe step by step. Give this recipe a try and share with your family and friends. Trust me everyone is going to love this yum dessert.
Click here for Khoya/Mawa recipe and more Sweets & Desserts recipes.
Step by Step Instruction with Photos
For Danedar Besan/Crumb Besan
1. To make besan crumb, sieve besan in a mixing bowl. Add around ½ cup of melted ghee and mix well.
2. Rub the mixture with your fingertips until it resembles like coarse crumbs.
3. Sprinkle some water/milk over the mixture and gently press it to even out. Cover and keep it aside to sit for 30 minutes.
4. After 30 minutes, break the lumps lightly with your fingertips and sieve it using a thick sieve. The besan will turn grainy texture.
5. Keep it aside.
For Sugar Syrup/Chasni
1. Meanwhile let’s make sugar syrup. Soak saffron in 2 Tbsp. of milk.
2. In a sauce pan add sugar and water and simmer it on medium flame. Once the syrup boils, add saffron milk and food color, mix well.
3. Remove the dirt that floats on the sugar mixture.
4. Lower the flame and cook syrup until it reaches to 1.5-2 string consistency, while stirring occasionally. First image shows is 1 string and second shows 1.5 string, which is perfect.
5. Switch off the flame and keep the syrup aside.
For Mohanthal & Garnishing
1. Grease deep dish or tray with a minimum of 2-inch rim with ghee and set aside.
2. Heat remaining ghee in a large wide pan or kadai and add sieved besan.
3. Sauté the mixture on low-medium heat while stirring continuously until it releases roasted aroma and turns golden in color about 15-20 minutes.
4. Now add grated mava, mix well and keep stirring on low heat so that the mixture doesn’t stick to the pan. Add cardamom powder, keep stirring until everything is incorporated well around 5-6 minutes.
5. Switch of the flame and let the besan mixture cool down a bit.
6. Now add the warm syrup gradually to the besan mixture.
7. Keep stirring till mixture thickens and leaves the sides of the pan.
8. Pour the mixture into greased pan, levelling it even with help of spatula or spoon.
9. Garnish with chopped almonds, pistachio or silver foil and press gently. Run a knife, cut into squares and set it aside to cool completely.
10. Once cooled down completely separate the precut square. It will take around 4 hours to set at room temperature.
11. Serve immediately or store in freeze for 8-10 days. Enjoy!!!
Recipe Card
Mohanthal Recipe/Gram Flour Fudge Recipe
Description
Mohanthal, one of the very popular and traditional dessert recipes from Gujrat, India. It is a festive sweet, known for its rich & moist flavor and prepared all across India. To prepare this recipe besan/chickpea flour is cooked slowly in ghee, also includes khoya/mawa, sugar syrup to form a dense barfi, flavored with saffron, cardamom powder and garnished with nuts.
Ingredients
For Danedar Besan/Crumb Besan
For Sugar Syrup/Chasni
For Roasting
For Garnishing
Instructions
For Danedar Besan/Crumb Besan
-
To make besan crumb, sieve besan in a mixing bowl. Add around ½ cup of melted ghee and mix well.
-
Rub the mixture with your fingertips until it resembles like coarse crumbs.
-
Sprinkle some water/milk over the mixture and gently press it to even out. Cover and keep it aside to sit for 30 minutes.
-
After 30 minutes, break the lumps lightly with your fingertips and sieve it using a thick sieve. The besan will turn grainy texture.
-
Keep it aside.
For Sugar Syrup/Chasni
-
Meanwhile let’s make sugar syrup. Soak saffron in 2 Tbsp. of milk.
-
In a sauce pan add sugar and water and simmer it on medium flame. Once the syrup boils, add saffron milk and food color, mix well.
-
Remove the dirt that floats on the sugar mixture.
-
Lower the flame and cook syrup until it reaches to 1.5-2 string consistency, while stirring occasionally. First image shows is 1 string and second shows 1.5 string, which is perfect.
-
Switch off the flame and keep the syrup aside.
For Mohanthal & Garnishing
-
Grease deep dish or tray with a minimum of 2-inch rim with ghee and set aside.
-
Heat remaining ghee in a large wide pan or kadai and add sieved besan.
-
Sauté the mixture on low-medium heat while stirring continuously until it releases roasted aroma and turns golden in color about 15-20 minutes.
-
Now add grated mava and cardamom powder. Mix well and keep stirring on low heat so that the mixture doesn’t stick to the pan. Stir until everything is incorporated well around 5-6 minutes.
-
Switch of the flame and let the besan mixture cool down a bit.
-
Now add the warm syrup gradually to the besan mixture.
-
Keep stirring till mixture thickens and leaves the sides of the pan.
-
Pour the mixture into greased pan, levelling it even with help of spatula or spoon.
-
Garnish with chopped almonds, pistachio or silver foil and press gently. Run a knife, cut into squares and set it aside and let it cool completely.
-
Once cooled down completely separate the precut square. It will take around 4 hours to set at room temperature.
-
Serve immediately or store in freeze for 8-10 days. Enjoy!
Note
Click here for Khoya/Mawa recipe and more Sweets & Desserts recipes.
