Mohanthal is a traditional Gujarati sweet dish made up of besan, ghee, sugar, and nuts.
|Besan (chickpea flour)
- Mix besan and 3 tbsp of ghee. Rub it with both hands so that the besan is fully oiled.
- Add 3 tbsp of milk and rub again. Cover the flour and rest for 30 minutes.
- After 30 min, seive the besan through a thick seive. This makes the besan granular and gives it a good texture to Mohanthal.
- Now pour rest of the ghee in a wok and turn on the heat. Wait till it melts.
- Add besan and saute it constantly on medium heat.
- After about 15 minutes, the color of the mixture will start to become darker.
- Add about half of the remaining milk. The mixture will boil up, keep stirring. After a minute, add rest of the milk and keep stirring.
- Saute for 5 more minutes and turn off the heat.
- Take the wok off the stove and keep stirring for 5 more minutes to cool it down.
- In a sauce pan, add sugar and 1/3 cup of water. Stir it once in a while. Once it starts to boil, add crushed cardamom seeds and saffron strands.
- Make one wire consistency syrup. As soon as it’s ready, pour it over the besan mixture and mix.
- Stir for a minute to make sure there are no lumps.
- Pour the mixture in a greased tray. Top it with chopped nuts and let it set for a few hours.
- After an hour, cut the pieces and let it cool down further.
- Mohanthal will set completely in a few hours.