DIWALI being just round the corner, I am presenting a very traditional signature sweet “ Mohanthal ” …
With this recipe, I promise you’ll never buy shop-bought Mohanthal again. Especially at Diwali.
Wish You a Very HAPPY & SWEETENED DIWALI !!!
For the Dhrabo (this is the bit that ensures your Mohanthal has those essential crunchy pieces):
- 3 cups gram flour
- 1/2 cups ghee
- 1/2 cup milk
For the Mohanthal
- 1 ½ cup ghee
- 150 gms mava
- 1 tablespoon cardamom powder
- 1/2 cup finely chopped almonds, cashew and pistachios (or as preferred)
Ingredients for the Sugar Syrup
- 1 1/2 cups sugar
- About 1 cups water or enough to submerge the sugar in the vessel
Makes: 24-30 pcs
To make the dhrabo Add 1/2 cups each of warm ghee and milk to the gram flour in a large bowl and combine well wit h fingers to make a mixture that feels like coarse crumbs.
And rub between the palms to combine well into a coarse mixture. You can as well use sieve plate to break all the crumbs as I have done here….
In another sauce pan; on medium flame heat the 2 cups of sugar and 1 to 1-1/2 cups of water( quantity should be enough only to submerge the sugar and not more, excess water is undesirable) simmering it until it reaches a two thread consistency. Remove from heat and keep it warm.
**note: it is very important to have perfect 2 thread consistency, as less will make your final Mohanthal “LOOSE” and more can make it “HARD”**
Heat the remaining ghee in a large pan and add the above flour mixture, stirring continuously until it starts to change color,
Now add mava and let it also get roasted till the whole mixture turns into golden brown color and releases a roasted aroma about (*this may take around altogether 15 to 20 minutes*).
Once it has reached the desired color put off the heat and stir in the cardamom and ¼ cup of nuts until combined.
Gradually add the sugar syrup and keep stirring till the mixture thickens and leaves the sides of the pan. Take care not to stir to for too long; if you do the mixture will become too rubbery when set.
Transfer the mixture into the greased vessel (thali, square-tray), and make the upper surface smooth.
Garnish with the remaining nuts.
Run a knife to cut the Mohanthal into squares or diamonds and allow it to cool on the tray for more than a couple of hours to set. Once cooled completely, separate the precut squares or diamonds and serve.
Ready to RELISH…..Store in air tight containers.
I am sure that now you want to try this recipe in your kitchen
Do let me know how it went ………….
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