Mohanthal is a traditional Indian sweet, often associated with Gujarati cuisine. It is made from besan (gram flour), ghee, sugar, and flavored with cardamom. A step-by-step guide on how to make Mohanthal:
Ingredients:
- 1 cup besan (gram flour)
- 1 cup ghee (clarified butter)
- 1 cup milk
- 1 cup sugar
- 1/2 cup water
- 1/2 cup chopped nuts (almonds and pistachios)
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands (optional)
Instructions:
1. Roast Besan:
- Heat 1 cup of ghee in a heavy-bottomed pan. Add besan to it.
- Stir continuously on low to medium heat until the besan turns golden brown, and you can smell a nutty aroma. This step is crucial for the flavor of Mohanthal. Be patient, as it may take around 15-20 minutes.
2. Add Milk:
- Once besan is roasted, add 1 cup of milk. Stir continuously to avoid lumps.
3. Cook the Mixture:
- Keep stirring and cooking the besan-milk mixture until it thickens and leaves the sides of the pan.
4. Prepare Sugar Syrup:
- In a separate pan, combine 1 cup of sugar and 1/2 cup of water. Cook it to make a sugar syrup. It doesn't need to be too thick; just make sure the sugar is completely dissolved.
5. Combine Sugar Syrup:
- Add the sugar syrup to the besan-milk mixture. Be careful, as it may sizzle. Stir continuously to avoid lumps.
6. Add Chopped Nuts:
- Add chopped nuts (almonds and pistachios) to the mixture and mix well.
7. Flavor with Cardamom:
- Add cardamom powder and saffron strands (if using). Mix thoroughly.
8. Set in a Tray:
- Grease a tray or plate with a little ghee. Pour the Mohanthal mixture into it and spread it evenly.
9. Garnish:
- Garnish the top with additional chopped nuts, pressing them gently into the mixture.
10. Allow it to Cool:
- Allow Mohanthal to cool for a few hours. You can refrigerate it to speed up the setting process.
11. Cut into Pieces:
- Once it has cooled and set, cut Mohanthal into square or diamond-shaped pieces.
12. Serve:
- Mohanthal is now ready to be served. Enjoy the rich and nutty flavor of this traditional Indian sweet.
Mohanthal is often made during festivals and special occasions in Gujarat and is enjoyed for its unique taste and texture.