Mohan Thal

Mohanthal is traditional Gujarati sweet.Its one of the dish which i had never tasted and wanted to try it,as it was told to me by my friends that it tastes really delicious and one

needs to be really experienced and should have hands on it to nail it.When i thought of giving a try, went through many blogs asked many gujarati friends for the recipe,finally one of my friend got the recipe from her MIL and said it’s not so easy and should be very careful to get the consistent right,when i went through the recipe only then i realised that it’s very similar to our famous Mysore Pak šŸ˜šŸ˜ , I planned to give a try…..,then came a thought who will taste it and give me the authenticity of it…….! So called Gp and asked him to bring Gujarati Friends who were foodie and can review Mohan Thal …….,Then he came with 2 of his Gujarati friends ,They tasted it and said it was one of the best Mohan Thal they had ever tasted till date.I was so very happy and distributed  to my neighbours too šŸ˜ƒšŸ˜„ Making this sweet is not all that difficult ,it’s medium level of cooking.

As Janmashtami is ahead,i thought this is the right time to post this recipe. For all those who wants to try Mohan Thal ,can definitely go for this. Just follow the measurements and method ,you can get Traditional MohanThal right.


Ingredients:

Category:Vegetarian | Cuisine : India | Course: Sweets
Prep Time : 10 minutes |Cooking Time: 30 Minutes | Makes: 12-14 pieces

Gram Flour /Besan : 2 Cups
Desi Ghee : 1 Cup + 2 Tbsps
Milk :2 Tbsp
Sugar: 1 Cup
Water: 3/4 Cup
Cardamom Powder:1 Tsp
Edible Camphor: 1 pinch
Almonds: 5 Chopped
Pista : 5 Chopped
Saffron strands:4-5

Method:
1.Take Besan in a bowl,add 3/4 cup of ghee and mix well with fingers,the mixture should look like coarse crumbs. Add 2 tbsp of milk and rub between the palms to combine well.Please note,rubbing between the palms is very important to get that crumbled grainy texture.



2.Heat the remaining ghee in a nonstick pan and add the above besan-ghee mixture ,on a  low-medium heat roast the besan mixture till it turns golden brown and aromatic,it takes around 12-15 minutes.You need to be extra careful here as there is lots of ghee,it may get over roasted and may turn bitter .

3. In a pan,add sugar and water, bring it to boil till you get 2 thread consistency. For this add saffron strands.Gradually add this mixture to the roasted besan mixture and keep stirring.Meanwhile grease the pan/plate with ghee and set aside.


Stir in the chopped nuts,reserve 1/2 tbsp of chopped nuts for garnish.Stir the besan mixture ,till it thickens and starts leaving the sides of the pan (consistency of Halwa).Add Cardamom powder and edible camphor.Turn off the heat.Take precautions not to overcook as it may turn rubbery and chewy once it sets.


4.Transfer the Mohanthal mixture to greased plate,leveling it uniformly.Garnish with 1/2 Tbsp of  nuts.Run the knife and cut the mohanthal into squares/rectangles.Allow it to set for 30 minutes or more.

Once set ,precut the pieces and  serve. You can store it in an airtight containers for about 10 days in refrigerator. If refrigerated make sure to warm it in microwave before serving.

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0 thoughts on “Mohan Thal”

  1. It's Awesome I too know it's recipe but style is different according to location. Mam you are doing a great job. I like your blog. I hope you will too like my new site about india tourism & delicious vegetarian food. tourfoodindia.com is the link of my blog.

    Reply

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