Mohanthal – With rich flavours of besan, khoya and cardamom, mohanthal is a delightful Gujarati and Rajasthani sweet that is often prepared on various auspicious occasions and festivals like Diwali.
Square-shaped barfis made of gram flour, milk and nuts give an enticing flavour to this Gujarati sweet recipe that is simply irresistible.Mohanthal, when served as a set square, is a sweet and delicious fudge made from toasted chickpea flour. The texture is grainy and meltingly short, like the lovechild of fudge and shortcrust pastry.
“Mohan” is another name for the Hindu deity, Krishna and “Thal” means plate. This dish is named after him and the saga of his sweet tooth.
Ingredients for Mohanthal:-
- 320 g chickpea flour
- 1 tbsp melted ghee
- 2 tbsp full-fat milk
For the Mohanthal:
- 325 g salted butter
- 90 g full-fat milk powder
- 1 tsp cardamom powder
- 2 tbsp slivered almonds
- 2 tbsp slivered pistachios
- 1 tsp saffron
- 1 1/2 tsp ground mace
- A pinch of orange food colour optional
For the sugar syrup:
- 400 g granulated white sugar
- 300 ml water
Instructions for making Mahanthal:-
To make the “Dhrabo”:
- Place the chickpea flour in a large bowl. Add the melted ghee and milk. Stir well and then begin to rub the mixture together using your fingertips to form a sandy-texture. This similar to how you would rub butter with flour to create a crumble. Set this aside for 30 minutes. This mixture will give the Mohanthal its’ distinct grainy texture.
- Sift the “Dhrabo” mixture through the fine-mesh sieve to remove large lumps. You may need to do this in stages. Don’t skip this step, it’s really important to ensure the mixture is thoroughly sifted so the final texture of the Mohanthal is correct.
To cook the “Dhrabo”:
- Melt the butter in a large, heavy-based pan. Add the “Dhrabo” and stir well to incorporate. Cook over a medium heat, stirring constantly until the mixture turns from a creamy beige colour to pinkish and caramel-like in colour. This should take 8-10 minutes depending on the level of heat. Don’t stop stirring the mixture at any point.
- As soon as the mixture becomes a light pinkish colour, switch the heat off. Continue to stir for a further five minutes to temper the residual heat. The mixture will be extremely hot and it will continue to cook even after you switch the heat off. This is why it’s important to switch the cooker off as soon as it begins to turn caramel-like in colour. Watch my video to see these stages. Add the milk powder and stir well to combine. Allow the mixture to cool while you make the sugar syrup.
To make the sugar syrup:
- Place the sugar in a large pan. Add the water and stir to combine. Once the mixture comes to a boil and the sugar has dissolved, fit the pan with a sugar thermometer. If you’re using a digital thermometer, theres no need to affix it to the pan. Don’t stir the sugar syrup any more.
- Allow the sugar syrup to reach a temperature of exactly 115°C/239°F and then switch the heat off.
To flavour the Mohanthal:
- To the cooled chickpea flour and milk powder mixture, add ground cardamom, saffron, mace and optional orange food colour. Stir well to incorporate. It should now be cool or just room temperature. Note: If you add hot sugar syrup to this mixture while it’s hot, it will clump up and become dry and crumbly. Always allow the chickpea flour mixture to cool.