Mohanthal
Coarse-grained gram flour slow-roasted in ghee until deeply fragrant, then set with sugar syrup into rich, crumbly fudge studded with nuts.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 16
- Difficulty
- Hard
- Calories
- 210 kcal
Equipment
- •Heavy kadai
- •Greased tray
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11 g
- carbs
- 24 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 210 kcal
Instructions
- 1
Rub coarse besan (gram flour) with milk and 2 tablespoons of melted ghee (clarified butter). Rest for 20 minutes until crumbly.
- 2
Push the mixture through a coarse sieve. This breaks lumps into granules.
- 3
Heat the remaining ghee in a heavy kadai (deep pan). Add the besan granules.
- 4
Roast on low heat and stir constantly for 30-35 minutes. Cook until deep golden and richly aromatic.
- 5
Boil sugar and water for 5-6 minutes. Stop when a drop stretches into a single thread between your fingers.
- 6
Take the besan off the heat and cool for 2-3 minutes. Slowly pour in hot syrup while stirring continuously.
- 7
Stir in cardamom powder and saffron. Mix until it thickens and leaves the sides of the pan.
- 8
Spread the mixture into a greased tray and press down evenly. Top with chopped nuts.
- 9
Cool completely for a few hours. Cut into diamond-shaped pieces.
Chef's tips
Roast the besan patiently on low heat so it does not taste raw. Ensure the syrup stretches into a single thread so it sets properly.
Ingredient substitutions
- mohan besan → regular besan coarsely ground with a little semolina
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
Served at room temperature; no reheating needed.
Common mistakes to avoid
- •Pouring in the hot syrup too quickly. This can make the mixture form lumps instead of setting smoothly.
Serving suggestions
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