Mohanthaal Recipe - Come Diwali and our household is buzzing with cries of ‘chalo mithai banaayen’!Add mohanthal to Diwali menu.

This recipe is from the book Cooking with Love.

Main Ingredients : Coarse gram flour (besan) ( मोटा बेसन का आटा ) ,

Cuisine : Gujarati

Course : Mithais

Mohanthaal

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 Kesar Burfi, Rose Sandesh, Balushahi, Instant Coconut Laddoo. Or try out these recipes from Gujarati Cuisine like Kesari Srikhand, Methi Kela Sev, Vegetable Thepla, Khandvi.

Mohanthaal Recipe Card

Mohanthaal
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Mohanthaal

  • Coarse gram flour (besan) 2 cups

  • 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

Method

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.

How to make Mohanthaal

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.

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