mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal |

by Tarla Dalal

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मोहनथाल - हिन्दी में पढ़ें (Mohanthal ( Gujarati Recipe) in Hindi)

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Mohanthal ( Gujarati Recipe) recipe - How to make Mohanthal ( Gujarati Recipe)

Preparation Time: 5 mins Cooking Time: 1 hrs Total Time: 651 hours 5 minutes 20Makes 20 pieces (25 piece )

Ingredients

For Mohanthal
3 cups besan (bengal gram flour)
3 tbsp melted ghee
3 tbsp milk
1/2 cup ghee
1/2 cup crumbled mawa (khoya)
1/4 cup
1 1/2 cups sugar
a few saffron (kesar) strands strands
1/2 tsp cardamom (elaichi) powder
a pinch of nutmeg (jaiphal) powder
2 tbsp almonds (badam) , slivered
2 tbsp pistachios , slivered

Method

For mohanthal

To make mohanthal recipe, in big thali, combine the besan and 3 tbsp melted ghee and 3 tbsp milk and mix well with your fingertips till the mixture is crumbly.
Sieve the besan mixture and break the lumps lightly with your fingertips or spatula.
Heat the remaining 1/2 cup of ghee in a kadhai, add the besan mixture and cook on a slow flame for 30 minutes or till the besan turns dark brown in colour. Keep stirring continuously and scraping the sides of the kadhai.
Add the mava and mix well. Add 1/4 cup of milk and cook on a slow flame for another 7 to 8 minutes, while stirring continuously. Remove from the flame and keep aside.
In another non-stick pan, combine the sugar with 1 cup water and saffron strands to immerse the sugar.
Cook on a medium flame for approx. 15 to 20 minutes to form a one-string consistency, stirring occasionally.
Remove from the flame, add this sugar syrup, cardamom powder, nutmeg powder and half the almond and pistachio slivers to the besan mixture.
Keep stirring continuously till the mixture thickens to a dropping consistency.
Pour into a lined aluminium rectangle tin with 50 mm. (2”) height and spread the mixture evenly with a spatula.
Sprinkle the remaining almond and pistachio slivers and allow it to set in the fridge for 3 to 4 hours.
Cut the mohanthal into equal sized pieces and serve or store in an air-tight container and use as required.

Mohanthal ( Gujarati Recipe) recipe with step by step photos

like mohanthal recipe

mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | then do try other mithai recipe also:
- kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi |
- Mysore pak | soft mysore pak recipe | Indian sweet mysore pak | easy homemade mysore pak recipe |

what is mohanthal made of?

how to make the besan mixture

Mix well with your fingertips till the mixture is crumbly.
Sieve the besan mixture.
Break the lumps lightly with your fingertips. Keep aside.
Heat the remaining 1 cup of ghee in a kadhai. The aroma of ghee adds a delightful fragrance to the Mohanthal, making it even more enticing.
Add the besan mixture and cook on a slow flame for 30 minutes or till the besan turns dark brown in colour. Besan, when roasted, adds a unique texture to the Mohanthal. It helps create a grainy, crumbly texture that is characteristic of this sweet.

Keep stirring continuously and scraping the sides of the kadhai.
Add ½ cup crumbled mava. Mawa adds a rich, creamy texture to the mohanthal, making it melt-in-your-mouth.
Mix well.
Add ¼ cup milk.
Mix well and cook on a slow flame for another 7 to 8 minutes until the mixture thickens, while stirring continuously.

how to make the sugar syrup

In another non-stick pan, add 2 cups of sugar. Sugar helps to set the texture of the Mohanthal. As the mixture cools, the sugar crystallizes, giving it a firm and slightly grainy texture. The amount of sugar can be adjusted to achieve the desired level of sweetness.
Add 1 cup water to immerse the sugar.
Add a few saffron strands.
Cook on a medium flame for approx. 15 to 20 minutes to form a one-string consistency, stirring occasionally.

how to proceed

Remove from the flame, add this sugar syrup to the besan mixture.
Add ½ tsp cardamom (elaichi) powder. Cardamom powder is a key ingredient in khoya mohanthal, adding a unique flavor and aroma that elevates the dessert.
Add a pinch of nutmeg (jaiphal) powder. Nutmeg powder adds a warm, slightly sweet, and slightly spicy flavor to khoya mohanthal.
Add half the almond and pistachio slivers. The crunch of the nuts adds a delightful textural contrast to the soft and smooth khoya.
Mix well and keep stirring continuously till the mixture thickens to a dropping consistency.

Line the rectangle aluminium tin with parchment paper.
Pour the mixture into a lined and greased aluminium tin with 50 mm. (2 inch) height and spread the mixture evenly with a spatula.
Sprinkle the remaining 1 tbsp almonds (badam).
Sprinkle 1 tbsp pistachios slivers.
Keep aside to set for 3 to 4 hours.

Cut the mohanthal into equal sized pieces.
Serve mohanthal recipe | halwai style mohanthal mithai | khoya mohanthal | or store in an air-tight container and use as required.
Mawa Mohanthal is a rich and delicious Indian sweet made with gram flour, ghee, sugar, and khoya (milk solids). It's a melt-in-your-mouth delight, perfect for festivals and special occasions.

pro tips to make mohanthal recipe

Infusing the sugar syrup with saffron strands adds a beautiful color and a delicate aroma to the Mohanthal.
Line the aluminium tin with parchment paper to prevent the Mohanthal from sticking and makes it easier to cut.

Store the Mohanthal in an airtight container at room temperature for 3 to 4 days.

Nutrient values (Abbrv) per piece