| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
pieces
|
Ingredients
- 1 pinch saffron
- 1/2 tsp Cardamom Powder
Other Ingredients :
- 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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|
Instructions
- 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.
Recipe Notes
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 🙂
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