Traditional Gujarati Mohanthal Recipe | Gujarati Mohanthal Recipe
 
Prep time
Cook time
Total time
 
Hey Guys, today, I am sharing with you a recipe that is very close to my heart, which is MOHANTHAL. This recipe will remind you of the taste of Prasad of the Ambaji temple.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 15 - 20 pieces
Ingredients
  • Besan / Coarsely ground besan flour - 2 cup
  • Ghee - 1 cup + 2 tbsp
  • Milk - ⅓ cup
  • Sugar - ¾ - 1 cup, as per taste
  • Water - ½ cup
  • Cardamom powder - ¼ tsp, optional
  • Nutmeg powder - a pinch
  • Pistachio / Almond flakes - 2 tbsp
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Add ghee in a kadhai.
  2. Add besan flour.
  3. Mix well.
  4. If you feel flour is too thick, add 1 - 2 tbsp ghee.
  5. Roast on a slow flame for 10 - 15 minutes.
  6. Continuously stir and scrape flour from the bottom to avoid burning and sticking at the bottom.
  7. After 10 - 15 minute, the mixture becomes frothy.
  8. Start to release the aroma. Color becomes dark.
  9. Now slowly add milk in 3 - 4 parts.
  10. After adding milk, the boil will come, continuously stir to settle it down.
  11. Do not add all milk together otherwise the mixture will flow out of the Kadai.
  12. Once the mixture is settled down, again add milk.
  13. Same way stir well and add all milk in stages.
  14. Again roast well until ghee starts to separate.
  15. When ghee starts to separate, add cardamom/nutmeg powder.
  16. Roast for a min. Turn off the flame.
  17. In a saucepan, add sugar and water.
  18. Bring the sugar syrup to boil.
  19. Once sugar is dissolved, cook syrup on medium flame until it reaches 2- 3 -strands consistency.
  20. To check, fill the spoon with sugar syrup, hold it on height.
  21. Let the syrup flow back into the saucepan.
  22. Check the last drop of syrup if it holds the spoon, the syrup is ready.
  23. Either drop that last drop in a water-filled bowl, if it settles at the bottom as a drop, the syrup is ready.
  24. Turn off the flame.
  25. Stir occasionally until cooled down a bit.
  26. When flour mixture and sugar syrup are lukewarm, combine them nicely.
  27. Mohanthal will start to thicken.
  28. Pour it in a tray/plate.
  29. Spread it using a spatula.
  30. Flatten it using the backside of the bowl.
  31. Spread pistachio/almond flakes.
  32. Gently press them down.
  33. Let it rest for some time.
  34. After a few minutes, cut them into desired size squares.
  35. Let it sit for 6 - 7 hours / overnight.
  36. Once completely set, remove the square pieces of mohanthal gently.
  37. Store them in an airtight container and enjoy.
Notes
Key Notes:
Milk enhances the flavor of Mohanthal, gives nice texture and color.
The addition of milk while roasting is optional. You can skip that part.
You can give crumbling of milk and ghee to the flour before roasting, for better taste and flavor.


Tips and Tricks :
If your Mohan thal becomes too hard, then again add it back to Kadai, add 2-3 tbsp of ghee, cook until well combined. Spread it on a plate/tray.
If Mohanthal is too runny even after 5-6 hours, then again take ¼ sugar and make sugar syrup of 3 strands. Let it cool down a bit and mix it in a prepared Mohan thal. Spread in a tray to set.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/traditional-gujarati-mohanthal-recipe-gujarati-mohanthal-recipe/