Mohanthal (Besan Burfi), a popular Indian sweet, holds a special place in festive celebrations and everyday indulgences alike. This traditional dessert, made primarily from besan (gram flour), ghee, and sugar, is renowned for its rich flavor and melt-in-the-mouth texture. Its origins can be traced back to Gujarat and Rajasthan, where it is a staple during festivals such as Diwali, Navratri, and Raksha Bandhan. Mohanthal Besan Burfi is not only a treat for the taste buds but also a symbol of love and hospitality, often shared among friends and family.
Origin
Mohanthal traces its roots to the western regions of India, particularly Gujarat and Rajasthan. These states are known for their rich culinary heritage and a variety of delectable sweets. The name “Mohanthal” is believed to be derived from “Mohan,” a term often associated with Lord Krishna, who is fondly remembered for his love of sweets. “Thal” refers to a traditional serving platter, indicating that this sweet was often served as a special offering.
Popularity
Mohanthal’s popularity extends far beyond its regions of origin. It has become a favorite across India, enjoyed by people of all ages. Its unique combination of flavors, with the nutty aroma of roasted besan, the richness of ghee, and the sweetness of sugar, makes it irresistible. The addition of cardamom and nuts further enhances its appeal, making it a perfect treat for any occasion.
During festivals like Diwali, Navratri, and Raksha Bandhan, Mohanthal is a must-have in many households. Its preparation and sharing signify the joy and togetherness that these festivals bring. Families come together to make Mohanthal, and its delicious aroma fills the home, adding to the festive spirit.
With a few simple ingredients and some patience, you can make this delightful sweet at home. The process involves roasting besan in ghee, preparing a sugar syrup, and combining the two to form a thick, fudge-like mixture that sets into a barfi. The result is a crumbly, rich sweet that melts in your mouth.
Watch the full video tutorial here:
Ingredients
Each ingredient in Mohanthal Besan Burfi plays a vital role. while the ghee ensures a rich mouthfeel. Sugar not only sweetens but also helps in binding the ingredients into a cohesive barfi. Cardamom and saffron elevate the flavor profile, making the sweet aromatic and more enjoyable. Nuts add an element of crunch and enhance the visual appeal, making the burfi more inviting.
- Besan (Gram Flour) is the star ingredient that gives the burfi its distinctive flavor and texture.
- Ghee (Clarified Butter) adds richness and a nutty aroma.
- Jaggery sweetens the burfi and helps in binding the ingredients together.
- Water is used to prepare the sugar syrup.
- Cardamom Powder: Enhances the flavor with a warm, spicy note.
- Saffron Strands adds a luxurious touch and a subtle aroma (optional).
- Chopped Nuts pistachios for garnish, adding a delightful crunch.
- Edible silver vark gives this sweet an elegant touch.
Serving Suggestions
- Serve alongside other Indian sweets like ladoos, pedas, and jalebis during festive occasions.
- Pair with a scoop of vanilla ice cream or a dollop of fresh cream for a fusion twist.
- Pack in decorative boxes and share with loved ones during festivals and celebrations.
Variations
Mohanthal is a versatile Indian sweet that can be customized in various ways to create delightful new flavors.
- Chocolate Mohanthal: Add melted chocolate to the besan mixture for a chocolate twist.
- Coconut Mohanthal: Mix in desiccated coconut for a tropical flavor.
- Dry Fruit Mohanthal: Enhance with a variety of dry fruits like cashews, raisins, and figs for added richness.
Mohanthal Besan Burfi is more than just a sweet; it is a testament to India’s rich culinary heritage. Its simplicity and versatility make it a favorite among all age groups. Making this traditional sweet at home is not only rewarding but also a wonderful way to connect with Indian culture and traditions. Whether you enjoy it plain or with a modern twist, Mohanthal Besan Burfi is sure to bring sweetness to your celebrations and everyday moments. So, don your apron, gather your ingredients, and embark on the delightful journey of creating this timeless Indian delicacy.
Enjoy the process and savor every bite!
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Mohanthal (Besan Burfi)
- Total Time: 1 hour 35 minutes
- Yield: 20–25 pieces 1x
Description
Mohanthal is a classic Indian sweet that’s perfect for festive seasons like Diwali and Holi. It is made with simple ingredients like gram flour (besan), ghee (clarified butter), jaggery, milk and chopped pistachios. This melt-in-the-mouth dessert is rich in texture and taste, making it a favorite for celebrations. Here’s an easy recipe to make this delightful treat at home.
Ingredients
- 2 cups coarse gram flour (besan)
- 4 tablespoons desi ghee
- 4 tablespoons milk (room temperature)
- ¾ cup melted desi ghee
- ½ cup milk
- 1 cup jaggery (chopped) or sugar
- ½ cup water
- ½ teaspoon cardamom (elachi) powder
For Garnish:
- Chopped pistachios
- Edible silver vark (optional)
Instructions
- Before combining the ingredients, in a mixing bowl sift the gram flour to ensure no impurities.
- Combine the coarse gram flour (besan) with 4 tbsp of desi ghee and 4 tbsp of milk. Rub this mixture between your palms until it becomes crumbly and well-mixed. Set aside.
- In a heavy-bottomed pan or kadai, heat ¾ cup melted ghee on low flame.
- Once the ghee is hot, add the prepared besan mixture. Roast the besan on low heat for about 10-12 minutes, stirring continuously until it turns golden brown and releases a nutty aroma. Be careful not to burn it.
- Add milk to the mixture. Continuously stir until milk absorbs the besan and it thickens. Once it is cooked, turn off the flame.
- In another saucepan, combine water with chopped jaggery. Heat the mixture on low to medium flame, stirring until the jaggery completely dissolves.
- Once dissolved, add cardamom powder for flavor. Cook until it reaches a single-thread consistency. To check, take a small drop of the syrup between your fingers; if it forms a single thread, it’s ready.
- Now, gradually pour the jaggery syrup into the roasted besan mixture, stirring continuously. Mix well until the besan absorbs the syrup and the mixture thickens.
- Cook for 2-3 more minutes until the mixture leaves the sides of the pan.
- Set the Mohanthal in baking paper lined tray or tray greased with little ghee.
- Grease a flat dish or tray with a little ghee. Pour the mixture into the tray and spread it evenly using a spatula. Press down gently to ensure it sets firmly.
- Allow it to cool at room temperature. Once it’s set, cut into squares or diamond shapes.
- Before serving, garnish the Mohanthal with chopped pistachios and, if using, edible silver vark for an elegant touch.
Notes
- Make sure to roast the besan on low heat and stir continuously to avoid burning. The color should be a rich golden brown.
- Using jaggery adds a unique flavor and a slightly different texture compared to sugar. If using jaggery, ensure it is well grated for easier melting.
- Always check for the single-thread consistency to ensure the right texture. If it’s too thick, you can add a little water and heat it again.
- Allow the Mohanthal to cool completely before cutting. Refrigerating for about 30 minutes can help it set firmer if needed.
- You can also add other nuts like almonds or cashews for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sweets
- Cuisine: Indian
