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.
Scale
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.
- Category: Sweets
- Cuisine: Indian
Keywords: Mohanthal Recipe, Homemade Sweets, Diwali Sweet Recipe, How to make Mohanthal, Easy Mohanthal Recipe, Indian Sweets, Besan Burfi