How to make Mohanthaal

This recipe is from the book Cooking with Love.

Main Ingredients : Coarse Gram Flour, Ghee (घी)

Cuisine : Gujarati

Course : Mithais

Mohanthaal Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Mithais recipes like Parwal ki Mithai, Besan ke Laddoo, Banana Halwa Burfi, Papaya Halwa.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Mohanthaal Recipe

  • Coarse Gram Flour 2 cups

  • Ghee

  • Ghee 3/4 cup + tablespoon

  • Milk 3 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Nutmeg powder large pinch

  • Sugar 1 1/2 cups

  • Saffron (kesar) 5-6 strands

  • Almonds blanched and slivered 10

  • Pistachios blanched and slivered 10


Step 1

Place the gram flour in a bowl. Heat a non stick pan, add one and half tablespoons ghee and two tablespoons milk and warm slightly.

Step 2

Add this to the gram flour and mix with fingertips till the mixture resembles breadcrumbs. Pass through a thich sieve to get a smooth mixture.

Step 3

Grease a thali. Soak the saffron in one tablespoon of warm milk for ten minutes. Heat the remaining ghee in a thick bottomed non stick pan. Add the gram flour mixture and cook on medium heat till it is fragrant and darker in colour.

Step 4

Add half the green cardamom powder and nutmeg powder to the gram flour and mix. Take the pan off the heat and keep stirring till the mixture cools completely.

Step 5

Meanwhile in a separate non stick pan, cook the sugar and half a cup of water to make a syrup of one and a half string consistency. Add the saffron flavoured milk to the syrup and mix well.

Step 6

Add the syrup to the gram flour mixture and stir continuously, till all the liquid is absorbed and the mixture thickens and becomes a little dry.

Step 7

Pour the mixture into the thali and spread evenly till the top is smooth. Sprinkle the almonds and pistachios. Sprinkle the remaining green cardamom powder and set aside to cool. Cut into squares and serve.