Mohanthal is another Diwali inspired recipe. Mohan Thal is a traditional Gujarati & Rajasthani Dessert... a type of mistan which is said to have been loved by lord Krishna. Here 'Mohan' means charming & enchanting (another name of Krishna) and 'Thal' means dish. It is very popular during Diwali time in the western Indian states of Rajasthan and Gujarat. This mithai is also known as a Diwali Mithai .... in Gujarat and Rajasthan ‘Mohanthal’ is a must during the festival of Diwali. A fudge made with chickpea flour, ghee, dry fruits and sweetened with saffron and cardamom flavored sugar syrup. Gujarati Mohanthal does not include kohya/mawa, whereas Rajasthani Mohanthal recipe often includes khoya. This classic mithai almost melts in the mouth and is very rich in texture and taste. Roasting besan is the most important step to making Mohanthal because if its not roasted well or its burnt, it may spoil your dish. Cardamom and saffron gives the sweet an enticing flavour and captivating aroma, while an assortment of slivered nuts makes the sweet richer.
Ingredients :
2 cups Chickpea flour / Besan
2-3 tblsp ghee
2-3 tblsp milk
3/4 cup Ghee for frying the crumbly mixture
6-7 green cardamom powdered
few strands of saffron dissolved in little warm milk
1/4 cup slivers of almonds and pistachios
For sugar syrup :
1 or 1.5 cup sugar
3/4 cup water
Method :
1. In a large mixing bowl take besan ... pour 2 or 3 tblsp melted ghee and 2 or 3 tblsp milk. Rub the mixture in between your fingers until it resembles breadcrumbs. Allow this to sit for 20-30 minutes.
2. Next sieve the crumbly mixture through a colander. In a wide Kadai heat the ghee and add the sieved mixture and saute on medium heat until you get a fantastic aroma. Keep stirring continuously till it turns golden in colour. Keep aside to cool for 10-15 minutes.
3. In a vessel make the sugar syrup and let simmer until you get two string consistency. Add cardamom powder, saffron mixture and the prepared hot sugar syrup carefully over the warm besan mixture and stir until fully incorporated.
4. Pour the mixture into a greased thali and sprinkle the slivers of Pista & almonds all over.
5 Let cool for an hour. Before it cools fully, cut the mohanthal into squares or desired shapes.
6. Your Mohanthal is ready to relish/ devour!
2 cups Chickpea flour / Besan
2-3 tblsp ghee
2-3 tblsp milk
3/4 cup Ghee for frying the crumbly mixture
6-7 green cardamom powdered
few strands of saffron dissolved in little warm milk
1/4 cup slivers of almonds and pistachios
For sugar syrup :
1 or 1.5 cup sugar
3/4 cup water
Method :
1. In a large mixing bowl take besan ... pour 2 or 3 tblsp melted ghee and 2 or 3 tblsp milk. Rub the mixture in between your fingers until it resembles breadcrumbs. Allow this to sit for 20-30 minutes.
2. Next sieve the crumbly mixture through a colander. In a wide Kadai heat the ghee and add the sieved mixture and saute on medium heat until you get a fantastic aroma. Keep stirring continuously till it turns golden in colour. Keep aside to cool for 10-15 minutes.
3. In a vessel make the sugar syrup and let simmer until you get two string consistency. Add cardamom powder, saffron mixture and the prepared hot sugar syrup carefully over the warm besan mixture and stir until fully incorporated.
4. Pour the mixture into a greased thali and sprinkle the slivers of Pista & almonds all over.
5 Let cool for an hour. Before it cools fully, cut the mohanthal into squares or desired shapes.
6. Your Mohanthal is ready to relish/ devour!
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