Traditional Gujarati MohanthalVeg
Mohanthal is a classic, rich Gujarati sweet perfect for celebrations and festivals. This traditional mithai features a delightful blend of roasted chickpea flour (besan), ghee, milk powder, and aromatic spices like cardamom, nutmeg, and saffron. With its signature grainy texture and melt-in-the-mouth consistency, it is a truly versatile treat that can be served as a soft dessert or firm, bite-sized cubes garnished with crunchy almonds and pistachios.
Ingredients
2 cups Gram Flour (besan)
1 cup Clarified Butter (Ghee)
3 tbsp Milk
1 cup Sugar
1 cup Water
pinch Cardamom Powder
For garnishing Almond Flakes
For garnishing Pistachio Flakes
Instructions
1
Mix the besan with 3 tbsp ghee and 3 tbsp milk. Rub it between your palms until it resembles breadcrumbs. Sieve the mixture to ensure even granules and let it rest for 15 minutes.
2
In a heavy-bottomed pan, melt 1 cup of ghee. Add the sieved besan and roast on low-medium heat. Stir continuously until it turns a deep golden brown and becomes aromatic/light.
3
In a separate pan, boil sugar and water until you reach a 1.5 to 2-thread consistency. Add saffron and cardamom powder to the syrup.
4
Turn off the heat for the roasted flour. Slowly pour the hot sugar syrup into the roasted besan, stirring vigorously to avoid lumps.
5
Pour the mixture into a greased tray or thali. Smooth the top and sprinkle with chopped nuts.
6
Let it set for 3–4 hours at room temperature before cutting into bite-sized squares.
Nutrition Facts
15 servings per recipe
