Easy mohanthal recipe | halwai style mohanthal sweet | mohanthal mithai

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 90 minutes
  • Total time: 340 minutes
  • Yield: 9 pieces
  • Category: sweet
  • Cuisine: gujarati

Ingredients

for besan mixture:

  • 3 cup besan
  • ¼ cup ghee
  • ¼ cup milk

for roasting:

  • 1 cup ghee
  • ½ cup milk

other ingredients:

  • 1½ cup sugar
  • ½ cup water
  • pinch saffron food colour
  • ½ cup khova / mawa
  • ¼ tsp cardamom powder
  • silver vark (for garnishing)
  • dry fruits (chopped)

Method

how to make danedar besan:

  1. firstly, in a large bowl take 3 cup besan, ¼ cup ghee and ¼ cup milk.
  2. crumble and mix until the besan turns moist.
  3. keep rubbing, until the besan turns grainy texture.
  4. now sieve the besan using a large holes sieve.
  5. the besan turns grainy texture. keep aside.

how to roast besan:

  1. in a large kadai heat 1 cup ghee and add besan mixture.
  2. keep roasting the besan on low flame.
  3. after roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.
  4. now add ½ cup milk and mix continuously.
  5. the mixture turns frothy forming a more grainy texture.
  6. keep cooking the besan until the milk is absorbed completely.
  7. transfer to a bowl and keep aside.

how to make sugar syrup:

  1. in a large kadai add 1½ cup sugar and ½ cup water.
  2. boil until 1 string consistency of sugar syrup is attained.
  3. add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.
  4. further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup.
  5. now add roasted besan mixture into the sugar syrup.
  6. mix well making sure the besan is well combined.
  7. continue to cook until the mixture starts to separate the pan.
  8. also, add ¼ tsp cardamom powder and mix well.
  9. transfer the mixture into the tray lined with baking paper.
  10. tap and level up forming an even top.
  11. rest for 4 hours, or you can refrigerate to set quickly.
  12. once the burfi has set completely, unmould and decorate with silver vark.
  13. chop into the desired shape and garnish with dry fruits.
  14. finally, enjoy mohanthal for a week when refrigerated.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.