Mohanthal

by flying chef

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A treat for the palate, the mohanthal happens to be one of the very popular indain
sweet dish recipes. The easy way for preparing this dessert item, mohanthal which
is a favorite for auspicious occasions and festivals is presented in this simple and
tasty mohanthal recipe.
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Preparation Time: 30 mins

Cooking Time: 20 mins
Makes 4 servings
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Ingredients
400 gms condensed milk
3 cups besan (bengal gram flour)
2 tbsp milk
a few saffron (kesar) strands
1 cup ghee
chopped almonds (badam) and pistachios for garnishing
Method
1. Combine milk and besan well ,mix well and keep aside for 30 minutes.
2. Heat ghee in a pan, add the besan and saute for 12 minutes.
3. Add the condensed milk and cook with while stirring continuously for 15
minutes or till the mixture thickens.
4. Add the saffron, mix well and remove from the flame and pour the mixture
into a greased plate and garnish with almonds.
5. Cool and cut into desired pieces.

This recipe was contributed by flying chef on 08 Oct 2011

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delicious Mohanthal.

Nilimas Mohanthal
Ingredients
4 cups gram flour/besan
1 1/2 cups ghee + 4 tbsps ghee
1/3 cup milk
1 cup mava/khoya (if shop bought, then grate it )
3 cups sugar
1 tablespoon, coarsely grounded cardamom seeds
1/4 tsp or to taste saffron (crushed)
1/2 tsp. nutmeg pwdr
2-3 tbsps. finely sliced almonds
Method
1. Add 4 tbsps. of melted ghee to flour and mix nicely with a fork.
2. Add in the milk, mix thoroughly using a fork.

3. Sieve this mixture through a large holed sieve. The largers grains which are
sieved through help to give the mohanthal a lovely grainy texture.
4. Heat the remaining ghee in a pan and stir in the flour. Keep stirring and cooking
the mixture until the flour looks golden brown, about 25 minutes. Please take your
time with cooking the mixture rushing it will burn the flour and give the mohanthal
a dark colour and bitter taste.
5. While the besan mix is roasting, mix 1 1/4 cups water and saffron in the sugar
and heat this mixture gently until it forms a syrup. The syrup should be of onethread consistency . To check this take a drop of the syrup and rub it between your
thumb and first finger. When you separate the thumb and finger, the syrup should
be thick enough to form a thin string.
6. Once the besan has roasted properly add khoya, cardamons, nutmeg and cook till
the mixture turns smooth and khoya turns a nice brown color, about 5-10 minutes.
7. Once the besan/khoya mix is roasted, take it off the heat and add syrup gradually
to the cooked besan/khoya mix and keep on stirring till the mixture turns thick,
about 10 minutes.
8. When the mixture is thickened like cake batter, pour the mixture in a well
greased 9 X 11 inch rectangular pan and level the surface using a flat spoon.
Sprinkle the sliced nuts to decorate the mohanthal.
9. Let this cool down. This could take several hours so leave it in a cool place. Then
cut the mohanthal into small square shapes and store in air-tight container.
Nilima said an easier version of Mohanthal can be found on this
linkhttp://www.tarladalal.com/Mohanthal-14914r
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Posted in Festival Food, Mohanthal, Recipe By Name. Tags: Gujarati
Sweets,Mohanthal. 2 Comments
2 Responses to Mohanthal
1.

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July 11, 2012 at 10:39 am

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2.

Nilima Says:
April 7, 2012 at 4:57 am

This recipe was inspired by the Mohanthal recipe in author Bhanu Hajratwalas
cookbook Gujarati Kitchen (www.gujaratikitchen.com) which is an excellent
collection of authentic Gujarati dishes. I have tried several recMohan Thal (Gram
Flour Fudge)
December 16, 2008Desserts, Gluten
FreeAlmond, cardamom,chai, Dessert, Fudge, Gluten Free, gram flour, heavy
cream, Mohan Thal,mohanthal, SweetManjula Jain
Mohan Thal (Mohanthal) is like a gram flour fudge with a touch of cardamom flavor
and topped with sliced almonds. Mohan Thal can be served as a dessert or served
with a cup of chai tea. This fudge looking candy is irresistible.
Recipe makes 20 pieces.

Ingredients:

2 cups Gram flour (basen)

6 tablespoons unsalted butter or ghee

1 tablespoon warm milk

1/2 cup heavy cream

1 cup milk powder

1 teaspoon cardamom seed powder

1 1/4 cup Sugar

1/2 cup water

2 tablespoons sliced almonds

Special Equipment:

Candy Thermometer

Method:
1. Melt the butter and mix with gram flour by rubbing between both palms.
Texture will become like a lightly rough powder. Keep aside for at least fifteen
minutes.
2. Add the milk. Milk should be warm, and rub the mixture again between
your both palms.
3. Next put the cream and milk powder in a frying pan and cook on medium
heat. String continuously until mixture comes together and looks like soft
dough. Remove from heat and keep aside.
4. Mix the milk dough with gram flour mixture togather and stir fry on medium
heat until it becomes light brown in color and start giving off a sweet
aroma. Tips: stir fry continuously making sure it stays powdery.
5. Let it cool and add cardamom powder mix it well.
6. In a saucepan, boil the sugar and water together on medium heat until syrup
is 2 threads or 225 degrees F on a candy thermometer.
7. Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate.
Do this quickly before syrup cools down.
8. Mohanthal should be about inch thick and shape it into a square shape on
the plate. While it is still hot spread the sliced almonds evenly over the top to
garnish.
9. Cut the mohanthal into 1-inch square shapes while it is still warm.
10.Serve at room temperature. At room temperature mohanthal can be kept for
2 weeks or refrigerate for a month.