Traditional Gujarati Mohanthal Recipe | Gujarati Mohanthal Recipe | Gram Flour Fudge
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.
Mohanthal is a traditional festive special recipe popular across Gujarat and Rajasthan. Mohanthal is a sweet made from Gram Flour(Coarse Besan), Ghee(Clarified Butter), Milk, Sugar, Water, Cardamom and Nutmeg powder, and Nuts. This recipe is gluten-free.
In Mohanthal Recipe, we have to roast the coarse gram flour in ghee and milk in a pan until it is aromatic and golden-reddish-brown and sweetened with cardamom and nutmeg powder flavored sugar syrup and allowed to set. It is garnished with chopped nuts and cut into desired shapes.
This traditional Indian sweet Mohanthal offered to Hindu God and Goddesses as Prashad. Mohanthal has been the favorite sweet of Lord Krishna. The name Mohanthal came from words – Mohan means Lord Krishna and Thal means Sweet dish or Bhog or Prashad.
This recipe is similar to Besan Burfi and Mysore Pak, but it has grainy-rough and melt-in-mouth texture like a dense classic Indian style fudge recipe. The preparation method is also different.
For me, Diwali and Janmashtami festivals are incomplete without the touch of sweet dishes like Mohanthal, coconut burfi(add more recipes here). Mohanthal is also known as Diwali Mithai or Mohanthal.
- 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.
- You cannot resist yourself from eating Mohan thal while it is just poured into the plate to set. The aroma is so sharp that you crave for it.
- Mohanthal can be eaten warm or at room temperature.
- You can also serve it during festive seasons like Diwali and Janmashtami.
- If you have prepared Gujarati thali for your guest, then serve Mohanthal as a dessert.
- If you like eating warm Mohanthal, then microwave it for 10-15 sec.
- Warm mohanthal can also be served with vanilla ice cream. Perfect Fusion Dessert for the coming festive season.
- You can store this Mohanthal at room temperature in an air-tight container for up to 2 weeks.
- Mohanthal also stays fresh for a longer time in the refrigerator. So, whenever you feel like eating, warm it up in the microwave and enjoy!
Here is the video recipe of Mohanthal Recipe :
You may also like some traditional Gujarati Sweets :
- Ragi Sukhdi | Ragi Jaggery Bars
- Churma Ladoo
- Besan Ladoo | Besan ke Ladoo
- Kuler Ladoo | Instant Bajra Ladoo | Pearl millet no-cook Ladoo Recipe
- Doodh Pak | Gujarati Dudhpak recipe
- Rajgira Sheera | Farali Halwa Recipe
- Aate ka Halwa ( Aate ka Sheera or kada prashad)
Do try this authentic Mohanthal recipe during the festive season and let me know how it turned out in the comments section. If you like this recipe, then rate the recipe card and share it with your friends and family. Please make sure you follow me on Instagram, Pinterest, Subscribe to my YouTube channel, and Like my Facebook Page to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!
Here is the recipe card of the Gujarati Mohanthal Recipe :
- 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
- Add ghee in a kadhai.
- Add besan flour.
- Mix well.
- If you feel flour is too thick, add 1 - 2 tbsp ghee.
- Roast on a slow flame for 10 - 15 minutes.
- Continuously stir and scrape flour from the bottom to avoid burning and sticking at the bottom.
- After 10 - 15 minute, the mixture becomes frothy.
- Start to release the aroma. Color becomes dark.
- Now slowly add milk in 3 - 4 parts.
- After adding milk, the boil will come, continuously stir to settle it down.
- Do not add all milk together otherwise the mixture will flow out of the Kadai.
- Once the mixture is settled down, again add milk.
- Same way stir well and add all milk in stages.
- Again roast well until ghee starts to separate.
- When ghee starts to separate, add cardamom/nutmeg powder.
- Roast for a min. Turn off the flame.
- In a saucepan, add sugar and water.
- Bring the sugar syrup to boil.
- Once sugar is dissolved, cook syrup on medium flame until it reaches 2- 3 -strands consistency.
- To check, fill the spoon with sugar syrup, hold it on height.
- Let the syrup flow back into the saucepan.
- Check the last drop of syrup if it holds the spoon, the syrup is ready.
- Either drop that last drop in a water-filled bowl, if it settles at the bottom as a drop, the syrup is ready.
- Turn off the flame.
- Stir occasionally until cooled down a bit.
- When flour mixture and sugar syrup are lukewarm, combine them nicely.
- Mohanthal will start to thicken.
- Pour it in a tray/plate.
- Spread it using a spatula.
- Flatten it using the backside of the bowl.
- Spread pistachio/almond flakes.
- Gently press them down.
- Let it rest for some time.
- After a few minutes, cut them into desired size squares.
- Let it sit for 6 - 7 hours / overnight.
- Once completely set, remove the square pieces of mohanthal gently.
- Store them in an airtight container and enjoy.
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.