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mohanthal | traditional gujarati mohanthal | rajasthani mohanthal |

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Tarla Dalal

 16 December, 2024

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મોહનથાળ રેસીપી - ગુજરાતી માં વાંચો (Mohanthal, Traditional Gujarati Mohanthal Mithai in Gujarati)

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About Mohanthal, Traditional Gujarati Mohanthal Mithai down arrow
Ingredients down arrow
Methods down arrow
Like Mohanthal down arrow
Preparation for mohanthal recipe down arrow
How to make mohanthal down arrow
For the sugar syrup down arrow
How to make Mohanthal down arrow
Nutrient values down arrow

mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.

Mohanthal is a traditional Gujarati mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan and sugar.

Rose water and spices like cardamom and saffron give the sweet an enticing flavour and captivating aroma to mohanthal , while an assortment of slivered nuts makes the sweet richer.

Popular in Rajasthan and Gujarat, this mohanthal sweet is a part and parcel of the festive season. We have used regular besan for this traditional gujarati mohanthal recipe, which is easy to procure.

During my visit to Gujarat, I saw mohanthal available in all sweet shops.

Mohanthal mithai texture should be rough and hence we use a sieve with big holes for the besan mixture.

While cooking the besan mixture make sure the flame is low to medium which would prevent the besan from giving a raw taste. It’s worth the effort as the result is a perfect traditional gujarati mohanthal.

The sugar syrup consistency of gujarati mohanthal is a crucial step and should be cooked to 1.5 thread consistency.

rajasthani mohanthal can be stored at room temperature in an airtight container for around 10 days!

Aside from traditional gujarati mohanthal, check our collection of traditional Indian mithai recipes from coconut rava ladoo to makhne ki kheer.

Enjoy mohanthal with step by step photos and video below.

 

Mohanthal, Traditional Gujarati Mohanthal Mithai recipe - How to make Mohanthal, Traditional Gujarati Mohanthal Mithai

Tags

Preparation Time

10 Mins

Cooking Time

23 Mins

Total Time

33 Mins

Makes

40 pieces.

Ingredients

For Mohanthal

Method

For mohanthal
 

  1. To make mohanthal, combine the saffron strands and ½ tsp warm water in a bowl, mix well and keep aside.

  2. Combine the besan, 3 tbsp of melted ghee and 3 tbsp of milk in a deep bowl and mix well using your fingertips till no lumps remain.

  3. Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes.

  4. Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.

  5. Heat the ghee in a brass vessel on a high flame for 1 minute.

  6. Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously.

  7. Remove from the flame and keep aside to cool for 15 minutes.

  8. Meanwhile, combine the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.

  9. Lower the flame to slow, when it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove the dirt that floats on the sugar mixture and discard it.

  10. Lower the flame to slow and cook for 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.

  11. Add the rose water and mix well. Keep aside.

  12. Add the cardamom powder, saffron-water mixture and the prepared sugar syrup to the cooled besan mixture, mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.

  13. Add the remaining 3 tbsp of milk and mix well, refer handy tip.

  14. Grease a 200 mm. (8”) diameter thali with oil and pour the mixture into it and spread it evenly using a flat spatula.

  15. Sprinkle the pistachio and almond slivers evenly over the mohanthal and pat it lightly.

  16. Keep it aside to cool completely for 1 to 2 hours.

  17. Cut the mohanthal into equal sized pieces and serve or store in an air-tight container and use as required.


Handy tips:
 

  1. At step no 13, 3 tbsp of milk should be added only if the mixture has thickened a bit and not smooth enough to pour into a thali.

  2. This stays fresh for 10 days when stored in an air-tight container at room temperature.


 


Mohanthal recipe | traditional Gujarati mohanthal | Rajasthani mohanthal Video by Tarla Dalal

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Mohanthal, Traditional Gujarati Mohanthal Mithai recipe with step by step photos

Like Mohanthal

 

    1. Like mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | then see our collection of Indian mithai recipes.
Preparation for mohanthal recipe

 

    1. For the mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | in a small bowl, take the saffron strands.
    2. Add ½ tsp warm water.
    3. Mix well and keep aside.
    4. In a deep bowl, take the besan.
    5. Pour 3 tbsp of melted ghee.
    6. Next, pour 3 tbsp of milk.
    7. 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.
    8. Gently press it to even out the mixture in a bowl.
    9. Cover with a lid and keep aside for 30 minutes.
    10. After half an hour, break the lumps lightly with your fingertips.
    11. 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

 

    1. 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.
    2. Add the sieved besan mixture.
    3. 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.
    4. Remove from the flame and keep aside to cool for 15 minutes.
For the sugar syrup

 

    1. Meanwhile, in another pan, take the sugar.
    2. Add 1 cup of water.
    3. Mix well and cook on a high flame for 2 minutes, while stirring continuously.
    4. Lower the flame to slow, when it boils, add 2 tsp of milk. This is added to remove the impurities from the sugar syrup.
    5. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
    6. Remove the dirt that floats on the sugar mixture and discard it.
    7. Lower the flame to slow and cook for 7 minutes, or until the syrup is of 1. 5 thread consistency, while stirring occasionally.
    8. Add the rose water and mix well. This is optional. Keep aside.
How to make Mohanthal

 

    1. To the cooled besan mixture, add cardamom powder.
    2. Add the prepared saffron-water mixture.
    3. Also, add the prepared sugar syrup to the cooled besan mixture.
    4. Mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
    5. 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.
    6. Grease a 200 mm. (8”) diameter thali with oil.
    7. Pour the Gujarati Mohanthal mithai mixture into it.
    8. Spread it evenly using a flat spatula.
    9. Sprinkle the pistachio.
    10. Also, sprinkle almond slivers evenly over mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | and pat it lightly.
    11. 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.
    12. 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.
    13. If you loved this Gujarati mohanthal recipe, also check out other Gujarati mithai like: Kopra Pak, Golpapdi or Atta ka Sheera
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per piece
Energy115 cal
Protein2 g
Carbohydrates10.9 g
Fiber1.3 g
Fat7 g
Cholesterol0.4 mg
Sodium6.5 mg

Click here to view Calories for Mohanthal, Traditional Gujarati Mohanthal Mithai

The Nutrient info is complete

Your Rating*

user
Foodie #517620

March 13, 2025, midnight

Lovely and very tasty

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks. Please continue to review recipes which you have made and loved from tarladalal.com

user
Anushka

March 13, 2025, midnight

2 cups means how much measurement

5 
user
Shashikala Kulkarni

March 13, 2025, midnight

5 
user
kamini

March 13, 2025, midnight

I made today it was good. i never add milk after dun. but still its good. next time i will add milk

5 
user
D C Panchal

March 13, 2025, midnight

Thanks for receipy. Preparation was nice. D C PANCHAL

5 
user
pratibha

March 13, 2025, midnight

I made it today and it has come out awesomely good Adding milk is a very good tip

5 
user
Poongodi maheswaran

March 13, 2025, midnight

5 
user
Dr.Rachana Pole

March 13, 2025, midnight

Amazing..I have been trying a lot of ur recipes recently and they all turn out to be very good...i tried making mohanthal and as i''m writing the review its cooling down..its awsum..thank you so much...

5 
user
Neelam Amin

March 13, 2025, midnight

Yes I have Mohan thaal receipe it was very tasty and measurements which was mentioned is very good idea we can make as per that proportions. Thank you very much... Dtd 08.08.2020 L

5 
user
Tarla Dalal

March 13, 2025, midnight

Neelam, congrats on making Mohanthal.

user
B K Shah

March 13, 2025, midnight

You have given Nutritional Facts for one piece.I want to know the weight of one piece.

5 
user
Taru Dave

March 13, 2025, midnight

5 
user
Jahnvi

March 13, 2025, midnight

Love your precise instructions. When followed to the T, the result is always perfect.. Thank you..Team Tarla Dalal.. Keep up her legacy.

5 
user
Madhuri Joshi

March 13, 2025, midnight

Hi I tried the sweet and it came out very tasty. But I thought there was too much ghee in the Mithai. Putting 1 cup of ghee is too much. Next time I will try to put 1/2 cup first and then add if needed.

4 
user
Payal Parikh 86

March 13, 2025, midnight

This recipe I made at home and it is soo good. I will surely make this often as my husband loves it. The best thing is it lasts for 10 days so it can be made and stored and enjoyed when one gets the craving.

5 
user
Foodie #575433

March 13, 2025, midnight

by this method mohanthal is very tasty and my husband just loves it.

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks. Please continue to review recipes which you have made and loved from tarladalal.com

user
jalpa doshi

March 13, 2025, midnight

perfect texture with awesome taste...superb..

5 
user
Suresh patel

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Kala Ravi

March 13, 2025, midnight

I prepared this awesome sweet and it was amazing. The recipe was so easy to follow and the measures were accurate! Thank you and Happy Diwali:)

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Kala , we are delighted you loved the mohanthal recipe. Your review will help hundreds of users to try the recipe. Happy cooking and hope to hear from you again.

user
Sahil Bhagat

March 13, 2025, midnight

Hi! I mixed same quantity as mentioned in ingredients but after settlement(cooling down), the pieces break down. Before adding sugar syrup, there was access butter(ghee) on the batter but when i mixed and put on settling, I found mixture to be dry. Do let me know if I can rectify it or should i do something different while preparing it next time?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Add little milk to the mixture, mix it well and then set it.

user
Renu patel

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Mrs Kumar

March 13, 2025, midnight

I tried this recipe and the result was praiseworthy.Thanks so much.Now it''s so easy for me to prepare this delicacy.

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Glenn

March 13, 2025, midnight

5 
user
Glenn

March 13, 2025, midnight

Excellent can''t get a more tasty sweet

5 
user
Tarla Dalal

March 13, 2025, midnight

Glad you liked it!!

user
Trisha

March 13, 2025, midnight

Hi can we use the mohanthal aata we get in the market . Its specially for mohanthaal

5 
user
Tarla Dalal

March 13, 2025, midnight

Yes you can use it.

user
Saroj

March 13, 2025, midnight

Hi Can tell what if I want to make loose Mohanthal what proportion sugar syrup should I use Thank you

5 
user
Tarla Dalal

March 13, 2025, midnight

At step 6, the cooking time of sieved besan is 5 minutes. You can reduce the cooking time. Cook it only for 2 to 3 minutes.

user
juhi

March 13, 2025, midnight

5 
user
n_katira

March 13, 2025, midnight

too good... perfect recipe .must try

5 
user
juhi

March 13, 2025, midnight

5 
user
Trisha

March 13, 2025, midnight

Hi 3tbsp means the normal tbsp we use in baking or the bigger chamcha we use in cooking? Thank you

5 
user
Tarla Dalal

March 13, 2025, midnight

Use the tablespoon readily available in the market.

user
Jag Tailor

March 13, 2025, midnight

3 
user

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