Mohanthal is a traditional Gujarati sweet dish made up from besan, ghee, sugar and nuts. It is made in Rajasthan too. The recipe is familiar to Besan Burfi or Mysore Pak. A delicate sweet fudge made with roasted gram flour is rich in flavor and is absolutely aromatic and delicious. Popularly made in Gujarat during festivals and special occasions.
How To Make Mohanthal ?
In a bowl add Besan, 4 tbsp ghee and milk, mix and crumble them all together. Now sieve the crumbled Besan with a sieve and keep aside. Heat 100 grams or 1 cup of Ghee in a non sick pan and add sieved Besan into it. Keep stirring continuously until golden brown in color. The mix will be thin in consistency, keep stirring for a minute or two and turn off the gas. In a separate pan add sugar and water. As soon as it comes to a boil, add saffron strands and cardamom powder. Cook the syrup till one string consistency. It means, dip a spoon in the syrup and tough it, if the syrup is sticky between two fingers and makes a string, it’s done. Turn off the gas and transfer the syrup over Besan mixture. Keep the gas off and continue to stir for 5 minutes or til the mixture cools and slightly thickens. Now transfer the mix into a greased plate and gently tap so that the mix spreads evenly. Add some Raisins and finely chopped nuts on top along with some dried rose petals. Gently press the nuts over the mix using a spatula so that they don’t fall off later. Let the mix cool under the fan for 15 mins. Cut into squares and let it cool for another 10 mins. You can serve it immediately or store mohanthal for a week by refrigerating.
What is the difference between Mohanthal and Mysore Pak ?
Mysore pak is a rich sweet dish prepared in butter, from Southern India, usually served as dessert. It originated in Mysore. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. The ingredients are almost same it’s just the technique that differs. In Mohanthal you crumble the besan with ghee and milk, sieve it and then roast with ghee. Later add sugar syrup and set. Where as in Mysore pak it’s a little reverse. When the sugar syrup is ready start adding the besan batter and keep stirring continuously. Keep the gas flame in medium always. Keep adding the rest of the batter by stirring continuously. While stirring the batter start add the hot ghee and cardamom powder from top. Keep stirring to avoid forming lumps. As soon as the batter starts to thicken and start shaping into a lump by leaving from the sides, pour the thick batter on the greased tray and tap so that the batter spreads evenly. Also Mysore pak is not garnished with nuts nlike Mohanthal.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
pieces
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- 1 pinch saffron
- 1/2 tsp Cardamom Powder
- 100 grams Gram Flour/ Besan
- 100 grams Ghee / Clarified Butter plus 4 tbsp additional
- 2-3 tbsp milk
- 1/2 cup Chopped dry fruits Cashews, Almonds, Pistachios, Raisins etc
- 1 tbsp Dried Rose Petals
Ingredients
Other Ingredients :
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- In a bowl add Besan, 4 tbsp ghee and milk, mix and crumble them all together. Now sieve the crumbled Besan with a sieve and keep aside.
- Heat 100 grams or 1 cup of Ghee in a non sick pan and add sieved Besan into it. Keep stirring continuously until golden brown in color.
- The mix will be thin in consistency, keep stirring for a minute or two and turn off the gas.
- In a separate pan add sugar and water. As soon as it comes to a boil, add saffron strands and cardamom powder.
- Cook the syrup till one string consistency. It means, dip a spoon in the syrup and tough it, if the syrup is sticky between two fingers and makes a string, it's done. Turn off the gas and transfer the syrup over Besan mixture.
- Keep the gas off and continue to stir for 5 minutes or til the mixture cools and slightly thickens.
- Now transfer the mix into a greased plate and gently tap so that the mix spreads evenly.
- Add some Raisins and finely chopped nuts on top along with some dried rose petals. Gently press the nuts over the mix using a spatula so that they don't fall off later.
- Let the mix cool under the fan for 15 mins. Cut into squares and let it cool for another 10 mins.
- You can serve it immediately or store mohanthal for a week by refrigerating.
If you like this delicious Gujarati sweet recipe, then try making it at home during this lock down and make the most out of it. Do share your feedback with me in comments below and follow me for more updates and interesting stories on instagram @spoonforkandfood
Love : Shaheen 🙂
