Loose Mohanthal
Loose Mohanthal is a traditional mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan. This sweet is often made as a prasad for lord Krishna, those who have Lalji seva at home!
Loose Mohanthal
Loose Mohanthal is a traditional mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan. This sweet is often made as a prasad for lord Krishna, those who have Lalji seva at home!
Cooking Instructions
- 1
Take both the chana dal flour in a bowl.
- 2
Make a small cavity in the middle and pour hot milk and above it pour 1 tbsp melted ghee.
- 3
Cover the milk and ghee part with the chana dal flour properly and keep it aside for 10 mins.
(This is called as "dhabo devo" in Gujarati) - 4
Meanwhile keep the sugar syrup for being cooked.
- 5
Add sugar in a container and add water just enough to cover the sugar in the container.
- 6
Add saffron strands and let it get boiled.
- 7
The sugar syrup should be of 1.5 strands which will be a bit thick and sticky too.
- 8
Now mix all contents of the bowl in which chana dal flours are there.
- 9
Now mash all the contents properly with our hands. It should be done in such a way that milk and ghee is applied evenly on the flours.
- 10
Now heat the remaining ghee in a non-stick pan.
- 11
After it melts add the mashed flour mixture to the ghee.
- 12
Heat this mixture on low flame for 10-12 mins while constantly stirring.
- 13
After it gets golden brown colour switch off the gas.
- 14
Add grated mava to the mixture and mix it well.
- 15
Add green cardamom and nutmeg powder to it.
- 16
After the bubbling settles down in the flour add the sugar syrup made.
- 17
Mix it properly and cook for more 3-4 mins. The loose Mohanthal is ready to serve!
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