Mohanthal, Traditional Gujarati Mohanthal Mithai recipe with step by step photos
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Preparation for mohanthal recipe-
For the mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | in a small bowl, take the saffron strands.
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Add ½ tsp warm water.
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Mix well and keep aside.
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In a deep bowl, take the besan.
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Pour 3 tbsp of melted ghee.
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Next, pour 3 tbsp of milk.
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Mix well using your fingertips until no lumps remain. Rub mixture between your hands so that it has a crumb like consistency and texture should be like if you bind the mixture with your hand it will form a lump.
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Gently press it to even out the mixture in a bowl.
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Cover with a lid and keep aside for 30 minutes.
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After half an hour, break the lumps lightly with your fingertips.
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Sieve it using a sieve with big holes. This step is important, if missed the resulting mohanthal will not have a smooth texture. Keep aside.
How to make mohanthal-
For preparing the mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | heat the ghee in a brass vessel on a high flame for 1 minute. Use any heavy bottomed vessel or non-stick pan for making the Mohanthal.
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Add the sieved besan mixture.
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Mix well and cook on a medium flame for 5 minutes, or until the mixture turns brown in colour, while stirring continuously. The besan will change colour and give out a very nice aroma once it is properly roasted.
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Remove from the flame and keep aside to cool for 15 minutes.
For the sugar syrup-
Meanwhile, in another pan, take the sugar.
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Add 1 cup of water.
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Mix well and cook on a high flame for 2 minutes, while stirring continuously.
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Lower the flame to slow, when it boils, add 2 tsp of milk. This is added to remove the impurities from the sugar syrup.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Remove the dirt that floats on the sugar mixture and discard it.
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Lower the flame to slow and cook for 7 minutes, or until the syrup is of 1. 5 thread consistency, while stirring occasionally.
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Add the rose water and mix well. This is optional. Keep aside.
How to make Mohanthal-
To the cooled besan mixture, add cardamom powder.
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Add the prepared saffron-water mixture.
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Also, add the prepared sugar syrup to the cooled besan mixture.
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Mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
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Add the remaining 3 tbsp of milk and mix well. The milk should be added only if the mixture has thickened a bit and not smooth enough to pour into a thali.
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Grease a 200 mm. (8”) diameter thali with oil.
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Pour the Gujarati Mohanthal mithai mixture into it.
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Spread it evenly using a flat spatula.
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Sprinkle the pistachio.
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Also, sprinkle almond slivers evenly over mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | and pat it lightly.
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Keep Rajasthani Mohanthal aside to cool completely for 1 to 2 hours. In case it doesn’t set even after 2 hours, put the mixture back in the pan again and cook for some more time. Cook till it thickens some more and then let it set again.
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Cut the Gujarati Mohanthal equal sized pieces and serve or store in an air-tight container and use as required. This mohanthal stays fresh for 10 days when stored in an air-tight container at room temperature.
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If you loved this Gujarati mohanthal recipe, also check out other Gujarati mithai like: Kopra Pak, Golpapdi or Atta ka Sheera