Mohanthal Recipe (Traditional Gujarati Mohanthal)

Ingredients

• 2 cups besan (gram flour)
• 3 tbsp melted ghee
• 6 tbsp milk (whole Buffalo, 6.5% fat)
• 1 cup melted ghee
• 1 1/4 cups sugar
• 2 tsp milk (whole Buffalo, 6.5% fat)
• 1 tbsp rose water, optional
• 1/4 tsp cardamom (elaichi) powder
• 1/4 tsp saffron (kesar) strands
• 1/2 tsp oil for greasing
• 1 tbsp pistachio slivers for sprinkling
• 1 tbsp almond (badam) slivers for sprinkling

Steps

1. To make mohanthal, combine the saffron strands and ½ tsp warm water in a bowl, mix well and keep aside.
2. Combine the besan, 3 tbsp of melted ghee and 3 tbsp of milk in a deep bowl and mix well using your fingertips till no lumps remain.
3. Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes.
4. Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.
5. Heat the ghee in a brass vessel on a high flame for 1 minute.
6. Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously.
7. Remove from the flame and keep aside to cool for 15 minutes.
8. Meanwhile, combine the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.
9. Lower the flame to slow, when it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove the dirt that floats on the sugar mixture and discard it.
10. Lower the flame to slow and cook for 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.
11. Add the rose water and mix well. Keep aside.
12. Add the cardamom powder, saffron-water mixture and the prepared sugar syrup to the cooled besan mixture, mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
13. Add the remaining 3 tbsp of milk and mix well, refer handy tip.
14. Grease a 200 mm. (8”) diameter thali with oil and pour the mixture into it and spread it evenly using a flat spatula.
15. Sprinkle the pistachio and almond slivers evenly over the mohanthal and pat it lightly.
16. Keep it aside to cool completely for 1 to 2 hours.
17. Cut the mohanthal into equal sized pieces and serve or store in an air-tight container and use as required.
18. At step no 13, 3 tbsp of milk should be added only if the mixture has thickened a bit and not smooth enough to pour into a thali.
19. This stays fresh for 10 days when stored in an air-tight container at room temperature.