Mohanthal Recipe is a traditional and authentic besan flour-based dessert recipe recognized for its creaminess and richness.
Although this dish required a lot of work, the results were well worth it. creates the ideal confection for holidays such as Janmashtami, Navratri, and Diwali. This delicacy is delicious when besan, ghee, and sugar are combined.
This dessert dish, known as “Mohanthal,” is a must-have during the Diwali festival in Rajasthan and Gujarat. It is a well-known besan-based barfi recipe that is made specifically For festival seasons.
It has the same size, consistency, and shape as a besan barfi, yet each mouthful has a distinctive, creamy flavor of all its own.
Ingredients for Mohanthal
- Besan (Gram Flour) – 100 gms
- ¼ cup ghee
- ¼ cup milk
- 1 cup ghee
- ½ cup milk
- Sugar – 100 gms
- Mawa – 100 gms
- Cashew – 10 (cut it into small pieces)
- Almond – 10 (finely chopped)
- Pistachio – 15 (finely chopped)
- Small cardamom – 5-6 (peel and grind)
- ½ cup water
- Put the besan in a large basin (coarse variety). Add 1.5 teaspoons of milk and 1.5 tablespoons of melted ghee to it after that.
- Rub the mixture for two minutes between your palms after combining it with your hands. This is to make sure that all of the milk and ghee are mixed into the besan. This process guarantees the besan’s granular texture, which is necessary for Mohanthal
- Next, sift the mixture using a sifter. If you don’t have a sieve and there are any leftovers, grind them in your spice grinder until they are a fine powder, and then pour them into the same basin.
- .After the mixture has been thoroughly sifted and smoothed, place a plate on top and let it sit for 20 minutes.
- Add melted ghee to a pan over medium heat after 20 minutes. Then stir in the besan.
- Start by mixing with a spatula before roasting. Continue roasting on medium heat while stirring frequently. The besan will become loose and light, as if it were filled with air, after roasting for around 6 to 7 minutes.
- – Continue roasting until the food is a light caramel color. Besan becomes roasted and caramel in color after ten minutes. Never, ever stop stirring.
- Reduce the heat to low, add 1/4 cup of milk to the besan, and stir constantly for a few minutes to let the milk absorb. When the milk is added, the besan’s texture and color are quickly altered.
- Stir once more while adding the final 1/4 cup of milk until it is absorbed. I had been roasting the besan on medium heat for a total of 13 minutes at this time. Depending on the pan’s thickness and heat level, the cooking time may vary.
- Turn off the heat, but keep stirring the besan constantly. You keep stirring and cooking for an additional five minutes since the stove is still hot. So I cooked the besan on medium heat for a total of 17 minutes. Now take the pan from the heat, set it aside, and allow it to cool. Before adding the sugar syrup, the besan must cool.
- Take a pan, fill it with 3/4 cup water, then add 1 cup of sugar. Add 2 tablespoons of saffron water (warm water with a good pinch of saffron strands; let settle for a few minutes until it turns a gorgeous orange color; use) and 1 teaspoon cardamom powder once it begins to boil. At this point, you can also choose to add a small amount of orange food coloring; I chose not to.
- When the sugar has melted, boil the mixture for 5 to 6 minutes over low heat until the syrup has the consistency of one string (time varies depending on the intensity of heat, type of pan, etc.). A single thread should appear if you put a drop of sugar syrup between your thumb and index finger and draw your fingers apart. Invest in a kitchen thermometer to get more reliable results; it should read 112 C. (234 F).
- Turn the heat to low to medium after adding the sugar syrup to the cooled besan (besan shouldn’t be hot; it should be at room temperature).
- Stir well while heating to low to medium. Just stir for a minute or two until the mixture starts to thicken and become less sticky. At this point, avoid overcooking to avoid making Mohan thal tough.
- Use a spatula to transfer the mixture to a pan (I used a square 8 x 8-inch pan coated with parchment paper), press it down, top with nuts, and, if preferred, embellish with edible gold leaves.
- Allow it to sit for 4 to 5 hours or overnight in the refrigerator. Cut it into 16 pieces once it has dried, then enjoy!
- You can also serve it during festive seasons like Diwali and Janmashtami.
- When Mohan thal is still being put onto the dish to set, it is impossible to stop yourself from eating it. You yearn for it because the aroma is so strong.
- If you like eating warm Mohanthal, then microwave it for 10-15 sec
If your Mohan thal gets too hard, re-add it to the Kadai, add a couple of tablespoons of ghee, and simmer until everything is thoroughly blended. Place it out on a platter or tray.
If Mohanthal is still too runny even after 5–6 hours, add 1/4 more sugar and form three strands of sugar syrup. Mix it in a Mohan thal that has been cooked after letting it cool down a bit. To set, spread in a tray.
Mohanthal is made of what?
Mohanthal is produced from three simple ingredients: ghee, sugar, and besan (chickpea flour). You can spice it with cardamom powder or saffron (Kesar)
Is Mohanthal synonymous with burfi?
No. Although the components are identical, Mohan thal’s preparation, taste, and texture differ from that of burfi. Although barfi is slightly dense, Mohan thal is soft and gritty in texture and can be eaten with a spoon.
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