Badam Halwa Mohanthal Fudge
#FM
#W4
Mohanthal Recipe is a sweet fudge made with roasted Gram Flour and Ghee, an exquisite, grainy textured, melt in mouth mithai which has been an integral part of Gujarat's traditional feasts. A twist in the recipe to make it more delectable is to combine with Badam halwa which is a rich, decadent, nutty South Indian style melt in the mouth halwa made mainly with 3 ingredients – blanched almonds, ghee, sugar.
Badam Halwa Mohanthal Fudge
#FM
#W4
Mohanthal Recipe is a sweet fudge made with roasted Gram Flour and Ghee, an exquisite, grainy textured, melt in mouth mithai which has been an integral part of Gujarat's traditional feasts. A twist in the recipe to make it more delectable is to combine with Badam halwa which is a rich, decadent, nutty South Indian style melt in the mouth halwa made mainly with 3 ingredients – blanched almonds, ghee, sugar.
Open in Cookpad AppSteps
- 1
Soaking And Blanching Almonds
1.Rinse almonds 1 to 2 times in water. Then in a bowl soak the almonds in hot water. Cover and blanch the almonds for 30 to 45 minutes. If you want, you can even soak the almonds overnight in water.
Also soak saffron strands in warm or hot water.
2.Drain the almonds of all the water. Now just press each almond and the skin comes out easily. Peel all the almonds this way.
- 2
Blending Almonds
1.Now add the blanched and peeled almonds in a grinder or blender.
2.Add ⅓ cup water and grind or blend the almonds to get a fine rava or sooji like consistency.
3.Grind for some seconds, scrape off the sides and add unground whole pieces of almonds in the grinder jar. This way grind till you get a rava like consistency in the almond paste. Do not make it too fine.
- 3
Making Badam Halwa
1.Heat a thick bottomed pan and keep the flame to a low. Now take of all the almond paste in a pan. Scrape of the sides as well as the bottom jar with a silicon spatula or spoon to get the almond paste.
2.Continuously stir the almond paste and cook it for 2 to 3 minutes till you get their aroma. Then add the sugar.
3.With a spatula stir very well, so that the sugar is mixed evenly with the almond paste.
4.The sugar will start melting. Keep on stirring and cook this mixture.
- 4
5.The mixture will thicken and start to come together. After adding sugar cook on a low flame for 5 to 6 minutes.
6.Now add the soaked saffron solution. mix it very well.
7.Now we will begin adding ghee in batches,first add 2 tbsp of ghee.
8.Stir and mix it very well. cook till this ghee is absorbed by the halwa mixture.
9.Now add another 1 to 2 tablespoon of ghee.
10.Again stir and mix it very well, till all the ghee is absorbed.
11.This way keep on adding ghee in batches and halwa is ready
- 5
Preparing Mohanthal
How to make danedar besan:
1.Firstly, in a large bowl take 3 cup besan, ¼ cup ghee and ¼ cup milk.
2.crumble and mix until the besan turns moist.
3.keep rubbing, until the besan turns grainy texture.
4.now sieve the besan using a large holes sieve.
5.the besan turns grainy texture. keep aside.
- 6
How to roast besan:
1.In a large kadai heat 1 cup ghee and add besan mixture.
2.keep roasting the besan on low flame.
3.after roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.
4.now add ½ cup milk and mix continuously.
5.the mixture turns frothy forming a more grainy texture.
6.keep cooking the besan until the milk is absorbed completely.
7.transfer to a bowl and keep aside.
- 7
How to make sugar syrup:
1.In a large kadai add 1½ cup sugar and ½ cup water.
2.boil until 1 string consistency of sugar syrup is attained.
3.add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.
4.Further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup. - 8
1.Now add roasted besan mixture into the sugar syrup.
2.mix well making sure the besan is well combined.
3.continue to cook until the mixture starts to separate the pan.
4.add ¼ tsp cardamom powder and mix well.
5.transfer the mixture into the tray lined with baking paper.
6.tap and level up forming an even top.
7.rest for 4 hours, or you can refrigerate to set quickly.
8.chop into the desired shape and garnish with dry - 9
Final assembling
1.Place the mohanthal on a tray
2.Demould the badam halwa and place on top of the mohanthal
3.Allow to refrigerate for 2 hrs. Sprinkle chopped pistacchios and rose petals on top.
4.Cut into shapes of your choice and serve and make all happy on this Diwali.
- 10
Finally sprinkle some chopped pistachios and rose petals
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