- In a large bowl, take besan (coarse variety). Then add 1.5 tablespoons melted ghee and 1.5 tablespoons milk to it. Mix with your hands and then rub the mixture between your palms for 2 minutes. This is to ensure that all ghee and milk is incorporated with the besan. This method ensures the grainy texture of the besan which we need for mohanthal. Then take a sifter and sift the mixture. If there's any leftover which you are unable to sieve, pulse it in your spice grinder until you have a smooth powder and transfer to the same bowl. Once you mixture is all sifted and smooth, cover with a plate and let it sit for 20 minutes.
- After 20 minutes, add melted ghee to a pan on medium heat. Then add the besan to it. Mix using a spatula and start roasting it. Stir continuously and keep roasting on medium heat. After roasting for around 6 to 7 minutes, the besan will become loose and light, like it's filled with air. Keep roasting until it's turns light brown/caramel in color (stir continuously). After 10 minutes, besan is roasted and caramel in color. Now reduce heat to low, add 1/4 cup milk to the besan, stir continuously until the milk is absorbed. The texture and color of the besan changes immediately when you add the milk. Add remaining 1/4 cup milk and again stir until it's absorbed. At this point, I had roasted the besan in total for 13 minutes on medium heat. Time may differ depending on thickness of pan and intensity of heat.
- Turn off heat but continue to stir the besan continuously. As the stove in still hot, you continue to stir and cook 5 more minutes. So I cooked the besan for a total of 17 minutes on medium heat. Now, remove pan from stove and set this aside and let it cool down. Besan needs to cool before adding the sugar syrup. Take a pan, add 3/4 cup water and then add 1 cup sugar to it. Once it starts boiling, add 2 tablespoons saffron water (2 tablespoons warm water mixed with generous pinch of saffron strands- let it sit for few minutes until it gets beautiful orange color and then use) and 1 teaspoon cardamom powder. You can also add pinch of orange food color if you like at this point, I did not add any.
- After the sugar melts, simmer on low heat for 5 to 6 minutes for the sugar syrup to reach a 1 string consistency (time varies depending on intensity of heat, type of pan etc.). If you place a drop of sugar syrup between your thumb and index finger and pull your fingers apart, it should form a single thread. To get more consistent results, invest in a kitchen thermometer- it should measure 112 C (234 F). Add the sugar syrup to cooled besan (besan should not be hot, it should be at room temperature) and turn heat to low-medium. Mix thoroughly on low-medium heat. Stir for 1 to 2 minutes only until the mixture becomes little thick and also non-sticky. Don't overcook at this stage else mohanthal will he hard. Transfer to a pan (I used a square 8 x 8 inch pan lined with parchment paper), press with a spatula, garnish with nuts and decorate with edible gold leaves if desired. Let it set for 4 to 5 hours or in the fridge overnight. Once set, cut it into 16 pieces and enjoy!
Mohanthal is an Indian sweet made with besan (gram flour), ghee, sugar and flavored with cardamom and saffron. It has a grainy texture and is made for festivals like Diwali!
Mohanthal recipe
#myrecipe
#sweets
By Pooja Gujarathi
Feb, 5th
708
Servings
16 persons
Cook Time
50 minutes
Ingredients
7
- 9
Ingredients
- 1 & 3/4 cup + 1-2 teaspoons besan
- 1 & 1/2 tablespoon ghee
- 1 & 1/2 tablespoon milk
- 1/2 cup + 2 tablespoons ghee
- 1/2 cup milk
- 1 cup granulated white sugar
- 3/4 cup water
- 2 tablespoons saffron water
- 1 teaspoon cardamom powder
