Indulge in the rich and aromatic flavours of Mohanthal, a traditional Indian sweet hailing from Gujarat. This exquisite dessert is a celebration of besan (chickpea flour), ghee, and aromatic spices, coming together to create a sweet treat that is truly unforgettable. Mohanthal is known for its dense and fudgy texture, adorned with the goodness of nuts and fragrant saffron strands.
Every bite of Mohanthal is a journey through the flavours and traditions of Gujarat. The nutty undertones of besan combine with the luxurious richness of ghee, creating a melt-in-your-mouth experience that will leave you craving more. Including cardamom, saffron, and nuts adds fragrance and texture to this delightful sweet.
Mohanthal is often prepared during festivals and special occasions in Gujarat, such as Diwali and weddings. Its popularity extends beyond the state, captivating sweet enthusiasts nationwide. Whether enjoyed as a standalone dessert or paired with a cup of masala chai, Mohanthal will leave a lasting impression on your taste buds.
Mohanthal
About the Recipe
You should try this Mohanthal recipe because it brings authentic Indian flavors right to your kitchen. Unlike store-bought sweets that can be overly sugary, homemade Mohanthal lets you control the sweetness and quality of ingredients. The process might seem detailed, but it’s actually quite forgiving for beginners. Plus, there’s something deeply satisfying about making traditional sweets from scratch. Your family will be impressed by the professional-looking results, and you’ll love knowing exactly what goes into this beloved dessert.
Why You’ll Love This Recipe
This Mohanthal recipe strikes the perfect balance between rich flavor and achievable technique. The roasted gram flour gives it a wonderful nutty taste that pairs beautifully with the creamy khoya and aromatic saffron. I particularly enjoy how the texture comes out – firm enough to cut into neat squares, yet melts in your mouth. The visual appeal is stunning too, with golden color and elegant nut garnish. Best of all, this recipe makes enough to share with friends and neighbors, spreading joy through homemade sweetness. It stores well, so you can enjoy it for days.
Cooking Tips
Keep stirring the gram flour constantly while roasting to prevent burning – it should smell nutty, not bitter. The two-string sugar syrup consistency is key: when you lift the spoon, the syrup should form two thin threads. Don’t skip the milk sprinkled on gram flour; it helps achieve the right texture. Work quickly once you add the syrup mixture, as it sets fast. Cut the Mohanthal while it’s still slightly warm for clean edges.
Serving and Storing Suggestions
This recipe serves about 12-15 people and takes roughly 45 minutes to prepare. Serve Mohanthal at room temperature as a dessert after meals or with tea. Cut into diamond or square shapes for an elegant presentation. Store in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks. Let refrigerated pieces come to room temperature before serving for the best taste and texture.
Similar Recipes
- Besan Ladoo
- Mysore Pak
- Kaju Katli
- Milk Powder Burfi
- Coconut Barfi
Nutrient Benefits
Bengal gram flour provides plant-based protein and fiber, making this sweet more nutritious than many desserts. Almonds and pistachios add healthy fats, vitamin E, and magnesium. Saffron contains antioxidants and has been used in traditional medicine for its mood-boosting properties. While Mohanthal is rich in calories due to ghee and sugar, the gram flour base offers sustained energy. Enjoy in moderation as part of a balanced diet, especially during festive occasions.
Mohanthal
Ingredients
- 2 cup Bengal Gram Flour
- 1 cup Ghee
- 1/4 cup Unsweetened Khoya crumbled
- 3 cup Sugar
- 1/4 cup Milk
- 1 tbsp Almonds finely chopped
- 1 tbsp Pistachios finely chopped
- 1/4 tsp Saffron Strands mixed with 2 tbsp warm milk
- 2 tsp Cardamom Powder
- few drops Vanilla Essence
- little Silver Foil to garnish
Instructions
- Heat ghee in a pan over medium flame.
- Add the bengal gram flour and stir well until the raw smell disappears.
- Sprinkle milk on top and cover the pan with a lid.
- Stir once or twice and switch off the flame when the gram flour turns light golden brown.
- Heat a pan of water over medium flame.
- Add the sugar and stir well until fully dissolved.
- When it has reached a two-string consistency, remove from flame.
- Add saffron mixture and cardamom powder.
- Mix well.
- Add the khoya, bengal gram flour and mix well until it has thickened.
- Add the vanilla essence and pour this into a greased plate.
- Smoothen the top using the back of a spoon.
- Garnish with almonds, pistachios and silver foil.
- Allow it to cool.
- Before it cools fully, cut into desired shapes.
- Serve or store it in a clear, airtight container.
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Frequently Asked Questions
What is two-string sugar syrup consistency and how do I test it?
Two-string consistency means when you lift a spoon from the syrup, it should form two thin, continuous threads that don’t break immediately. To test, dip a spoon in the syrup, lift it up, and watch how the syrup falls. If it forms a single thick stream, cook longer. If it forms two thin threads, it’s ready.
Can I substitute khoya with milk powder or condensed milk?
Yes, you can substitute khoya with milk powder. Use about 3 tablespoons of milk powder mixed with 2 tablespoons of warm milk to replace 1/4 cup khoya. Condensed milk will make it sweeter, so reduce the sugar accordingly. The texture might be slightly different but still delicious.
Why did my Mohanthal turn out crumbly instead of smooth?
Crumbly texture usually happens when the gram flour isn’t roasted properly or the sugar syrup consistency is wrong. Make sure to roast the flour until fragrant and golden. The sugar syrup must reach two-string consistency. Also, mix everything quickly while hot to get that smooth, fudge-like texture.
How long should I roast the Bengal gram flour?
Roast the gram flour for about 8-10 minutes on medium heat, stirring constantly. It should turn light golden brown and smell nutty, not raw or bitter. The color change is gradual, so be patient. Properly roasted flour is the secret to great-tasting Mohanthal.
Can I make Mohanthal without saffron or substitute it with something else?
Yes, you can make Mohanthal without saffron, though you’ll miss its unique flavor and golden color. For color, add a pinch of yellow food coloring. For flavor, try a few drops of rose water or extra cardamom powder. The taste will be different but still delicious.
2 comments
Perfect tips ke saath delicious tasty mohanthal mithhai. thanks for sharing .
Mohanthal Recipe. Amazing! Shall definitely try.