Mohanthaal

Name: Mohanthaal
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 cups Besan; 3 tbsp hot milk; 3 tbsp desi ghee; 1/4 cup almonds flakes and few pista; 3/4 cup more of desi ghee; As needed kesar strands a few soaked in hot water; 1/2 tsp cardamom powder; 1 cup sugar; 1 cup water; 1/2 cup more milk

Sangita Kalra @sanria_savoury

This is a traditional sweet/ mithai which belongs to Gujarat. It has a very rich ,melt in mouth texture, kesar and cardamom gives a very enticing flavour. To add on, the almonds give a very nutty n crunchy taste to this sweet . This is a very versatile mithai can be made solid like burfi or can also be made in semi loose form . I prefer making in semi loose form set in a thali. Almonds and besan along with desi ghee go very well and taste heavenly. If followed properly by this recipe, you cannot go wrong in making it perfect!! #boxweek20 #sangitakalra

Sangita Kalra @sanria_savoury

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Ingredients

40 min

5 servings

2 cupsBesan
3 tbsphot milk
3 tbspdesi ghee
1/4 cupalmonds flakes and few pista
3/4 cupmore of desi ghee
As neededkesar strands a few soaked in hot water
1/2 tspcardamom powder
1 cupsugar
1 cupwater
1/2 cupmore milk

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Steps

40 min

1

Mix melted 3 tbsp ghee and milk. Add it to the besan and rub with your hands such that you get a besan crumb kind of texture.Keep it covered for ten to fifteen minutes.
2

Now seive this besan crumb to get a very fine but grainy texture.
3

Take a heavy bottomed kadhai, add in ghee.As it melts,add besan.Keep the flame to medium. Mix nicely, and roast this besan till golden in colour. Stir continuously, to avoid it burning. After 20 minutes this mixture becomes very light and fluffy. At this stage add half cup milk, little by little and keep mixing continuously. This makes it very creamy and light.
Switch off the gas & Stir continously.
4

Now in another pan, take one cup sugar and one cup water. Boil to make a sugar syrup of half string consistency. To check, its consistency, see that it is sticky and greasy between your two fingers. If you want your mohanthaal in the burfi kind, keep cooking the sugar syrup, until one and a half string consistency. I wanted to keep it loose, so I cooked the sugar syrup to half consistency only.
5

Mix this sugar syrup in the besan mixture. Besan will absorb all the sugar syrup and the texture will become very light to handle.
6

Add in the kesar. cardamom almond flakes, mix nicely. Spread it on a greased thali garnish it with more of almonds & pista, let it set for an hour & enjoy this sweet from gujarat!!