Mohanthal is a standard Gujarati mithai (candy) with besan(cut up chickpea flour), sugar and ghee as predominant components. It’s a mushy texture burfi.

This candy might be made for festivals like Diwali and celebrations like

Take a look at my bournvita burfi recipe if which can also be gluten free and the right way to make ghee at dwelling publish, tastes finest with on this candy.

Components

Mohanthal is a fudge to elucidate it simply with besan, ghee, sugar and khoya as predominant components. Cardamom and nuts are used too.

• Besan – Cut up chickpea flour – Gram flour – You should use both superb floor or coarse as effectively.
• Sugar – Granulated white sugar.
• Ghee – Clarified butter
• Khoya – Milk solids, unsweetened.
• Milk – Added for mushy texture
• Cardamom – For taste

See recipe card for portions.

Please learn total publish if you happen to intend to attempt as I’ve shared many essential notes and ideas all through.

Directions

Let’s have a look at the right way to make Mohanthal.

Roasting

1. Firstly warmth a heavy bottomed vessel or ideally non-stick and place khoya in it.

2. Stir in medium or low flame moreover to loosen it.

3. After that, add besan, ghee and blend effectively.

4. Each ghee in addition to khoya have to combine evenly.

5. Roast scraping the underside effectively, as initially it’s going to get caught to backside.

6. Proceed roasting till good aroma of besan + ghee wafts and the color of the combination will likely be reddish, texture resembling sand.

Word: Do roasting in medium or low flame solely. In any other case the scent of besan will not be nice. In the direction of the top the combination are likely to get burnt quick, so preserve stirring scraping the underside all the time.

7. Add milk now and blend effectively.

8. Let it get combined with none lumps and grow to be dry and ressemble a crumble.

Make sugar syrup

1. Take a sauce pan and begin heating sugar with ½ cup water approx.

2. Proceed till you get a transparent one string consistency.

The way to examine consistency for this recipe? Go away a drop in a plate. Wipe it and examine between your forefinger and thumb. A string ought to kind and shouldn’t break.

You may simply get tricked – Firstly, a string types, breaks simply when you examine. However it’s a must to patiently wait and boil till the string types stays, does not break in any respect.

If the consistency shouldn’t be reached, mohanthal will not set.

Mixing

Grease a tray with ghee and preserve it prepared.

1. As soon as the syrup reaches consistency, instantly add the syrup to our ready besan, khoya and ghee combination.

2. Combine effectively to chill it down.

3. The combination will get thick because it cools.

4. To examine the correct consistency, take a pinch of the combination and roll between your fingers. It ought to kind a non-sticky ball..

Shaping

4. Then switch to the greased tray and stage it.

5. Sprinkle nuts over it and press gently. Let it settle down.

6. As soon as heat and set, lower into squares.

7. Retailer in a container with lid.

Substitutions

Here’s what you are able to do if you do not have Khoya.

• Khoya – as a substitute of khoya, you need to use ½ cup heavy cream & 1 cup Milk powder. Simply warmth each collectively till you get a thick paste and proceed with the recipe.

Variations

Giving the customer concepts on how they will change this recipe to raised swimsuit their dinner company, or their cultural delicacies, is a good way to extend the probabilities they make the recipe

• Sugar – add ¼ cup additional sugar if you happen to prefer it on sweeter facet. Mine was good, but the unique recipe have 1 & ¼ cup of sugar.
• Ghee – add 2 tablespoons additional ghee for a extra moist, juicy, mushy outcomes. Since I added khoya, I diminished the ghee and it was excellent with none compromise in style.
• Nuts – Use your favourite nuts, of us at dwelling by no means like nuts within the candy, so I simply used as garnish.

My reference for the recipe (Tailored and adjusted methodology and measures to my style)

Tools

That is the second time I’m making this recipe. First time, I used metal pan and it was getting caught and burnt within the backside.

So extremely advocate utilizing non stick or heavy bottomed pan ( I used bronze kadai)

Storage

Retailer candy in room temperature for 3 Days or upto per week in fridge. Since this can be a ghee based mostly candy, storing in fridge might harden the feel. In that case, attempt to preserve exterior for an hour earlier than serving.

FAQ

Recipe card

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Mohanthal recipe

Mohanthal is a standard Gujarati mithai (candy) with besan, sugar and ghee as predominant components. It’s a mushy texture burfi.

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Cup measurements

Components

• 2 cups Besan
• 1 cup Sugar
• ½ cup Ghee
• ½ cup Khoya
• 1 tablespoon Milk
• 2 Cardamom crushed
• 10 Almonds sliced

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Directions

Roasting

• Firstly warmth a heavy bottomed vessel or ideally non-stick and place khoya in it.

• Stir in medium or low flame moreover to loosen it.

• After that, add besan, ghee and blend effectively.

• Each ghee in addition to khoya have to combine evenly.

• Roast scraping the underside effectively, as initially it’s going to get caught to backside.

• Proceed roasting till good aroma of besan + ghee wafts and the color of the combination will likely be reddish, texture resembling sand. Preserve apart.

• Combine milk now and blend.

• Let it get combined with none lumps and grow to be dry and ressemble a crumble.

Make sugar syrup

• Take a sauce pan and begin heating sugar with ½ cup water approx.

• Proceed till you get a transparent one string consistency.

• The way to examine consistency for this recipe? Go away a drop in a plate. Wipe it and examine between your forefinger and thumb. A string ought to kind and shouldn’t break.

• You may simply get tricked – Firstly, a string types, breaks simply when you examine. However it’s a must to patiently wait and boil till the string types stays, does not break in any respect.

• If the consistency shouldn’t be reached, mohanthal will not set.

Mixing

• Grease a tray with ghee and preserve it prepared.

• As soon as the syrup reaches consistency, instantly add the syrup to our ready besan, khoya and ghee combination.

• Combine effectively to chill it down. The combination will get thick because it cools. To examine the correct consistency, take a pinch of the combination and roll between your fingers. It ought to kind a non-sticky ball.

Shaping

• Then switch to the greased tray and stage it.

• Sprinkle nuts over it and press gently. Let it settle down.

• As soon as heat and set, lower into squares.

• Retailer in a container with lid.

Video

Notes

• As a substitute of khoya, you need to use ½ cup heavy cream & 1 cup Milk powder. Simply warmth each collectively till you get a thick paste and proceed with the recipe.