Mohanthal Recipe - Mohan Thal (2 Ways)

Mohanthal is a traditional Indian Sweet originated from Indian States of Gujarat and Rajasthan. This gram flour fudge has a rich flavor and delicious taste.

Recipe Source Link:https://www.mygingergarlickitchen.com/rajasthani-mohanthal-gujarati-mohanthal-mohan-thal-2-ways-video-recipe/

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RECIPE INGREDIENTS

» For Gujarati Mohanthal (I Am Using 250ml Cup)

• 1 cup gram flour
• 1/2 cup ghee
• 3 tablespoons milk
• 1 cup sugar
• 1 teaspoon cardamom powder
• 7-8 saffron strands soaked in 1 tablespoon warm water for 15 minutes
• 4 tablespoons chopped almonds and pistachio for garnish

» For Rajasthani Mohanthal (I Am Using 250ml Cup)

• 1 cup gram flour
• 4 + 1 tablespoons ghee
• 1/2 cup crumbled mawa
• 8-10 tablespoon milk or more if needed for making dough
• ghee or oil for deep frying
• 1 cup sugar
• 1 teaspoon cardamom powder
• 7-8 saffron strands soaked in warm water for 15 mins
• 4 tablespoons chopped almonds and pistachio for garnish

RECIPE INSTRUCTIONS

» Make Gujarati Mohanthal:

1. Add 1 cup sugar, 3/4 cup water to a deep pan, and stir well. Let it cook on high heat for 3 minutes.
2. Turn the heat to low and cook for 5 minutes.
3. Add saffron soaked in water and stir well and boil for a minute.
4. Add cardamom powder stir well.
5. Let the syrup boil till sugar syrup is thick and forms 2 string consistency. Keep stirring occasionally.
6. Combine the besan, 1 tablespoon of ghee and 3 tablespoons of milk in a mixing bowl.
7. Mix well and gently press the mixture using your fingertips.
8. Cover with a lid and set aside for 30 minutes.
9. After 30 minutes, uncover the bowl.
10. Break the lumps lightly with your fingertips and sieve it using a sieve. Set it aside.
11. Heat 1/2 cup the ghee in a pan on a medium heat
12. Add the sieved besan mixture and stir well.
13. Cook on medium-low heat for 5-7 minutes, or till the mixture turns golden in color. Keep stirring continuously.
14. Remove from the heat and set is aside to cool down for 15-20 minutes.
15. Add the prepared sugar syrup to the cooled besan mixture.
16. Stir continuously for 2-3 minutes or till the mixture cools and thickens up.
17. Grease a container, pan or thali with ghee and pour the mixture into it. Spread it evenly using a flat spatula.
18. Sprinkle with chopped pistachios, and almonds evenly over it and pat it with a flat spatula.
19. Keep it aside to cool completely for 2 hours.
20. Cut into equal sized squares and serve.
21. Store in an air-tight container. Serve at room temperature or warm.

» Make Rajasthani Mohanthal:

1. Add 1 cup sugar, 3/4 cup water to a deep pan, and stir well. Let it cook on high heat for 3 minutes.
2. Turn the heat to low and cook for 5 minutes.
3. Add saffron soaked in water and stir well and boil for a minute.
4. Add cardamom powder stir well.
5. Let the water boil till sugar syrup is thick and forms 2 string consistency. Keep stirring occasionally.
6. Add besan, 1 tablespoon ghee, and 3 tablespoons milk to a mixing bowl. and mix well.
7. Add milk or water and knead well to make a stiff dough.
8. Once the dough is ready, divide it into 4 equal portions.
9. Roll each portion into balls and then shape them into patties by flatteding them between palms.
10. Heat the ghee/oil in a pan over high heat.
11. Once hot, turn the heat to low and deep fry the patties at low heat until they are golden brown in color from all the sides.
12. Once fried, drain fried patties with a slotted spoon, and transfer them to a plate.
13. Allow them to cool for 3-4 minutes.
14. Break the patties into pieces. Add them to a food processer or blender jar, and grind the fried patties in a blender into a fine powder.
15. Pass it through the sieve to get a fine mixture.
16. Heat 4 tablespoons ghee in a pan. And add the sieved besan mixture and stir well.
17. Cook on medium-low heat for 5 minutes.
18. After 5 minutes, add crumbled mawa and cook for 5 more minutes. Keep stirring continuously.
19. Now, add the prepared sugar syrup to the besan mixture, stir well.
20. Stir continuously for 2-3 minutes or till the mixture cools and thickens up.
21. Grease a container, pan or thali with ghee and pour the mixture into it.
22. Spread it evenly using a flat spatula.
23. Sprinkle with chopped pistachios, and almonds evenly over it and pat it with a flat spatula.
24. Keep it aside to cool completely for 4 hours or overnight.
25. Cut into equal sized squares and serve.
26. Serve at room temperature or warm.

RECIPE NOTES

1. Mohanthal stays fresh at room temperature for up to 2 days and in the refrigerator for up to 2 weeks.