Mohanthal Recipe by Nidhi Sanghvi
Cooking Instructions 40 minutes 1 To make the "dhrabo" place the gram flour in a large bowl. Add the 1 tablespoon melted ghee and 1 tablespoon 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. 2 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. 3 Melt the ghee 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. 4 Now add 1 tablespoon milk and stir continuously when mixture not become thickens. Now turn off gas and stir continuously. 5 To prepare sugar syrup, in a vessel add sugar.further add water and mix well till the sugar dissolves completely.boil the sugar water stirring occasionally. Additionally add cardamom powder and saffron threads.mix well and boil further for 5 minutes. Boil the syrup till 2 strings consistency is attained. 6 Transfer the sugar syrup over besan mixture.stir continuously, till the sugar syrups combines well with besan mixture. Continue to stir for 5 minutes or til the mixture cools and slightly thickens. Transfer the mixture to the ghee greased plate, and level it up. 7 Add finely chopped almonds and cashews or any nuts of your choice. Press gently with the back of spoon so that the nuts stick to mohanthal. Cool completely for 2-3 hours. 8 Cut the mohanthal into square pieces. Finally, serve or store Mohanthal for a week by refrigerating. 1 To make the "dhrabo" place the gram flour in a large bowl. Add the 1 tablespoon melted ghee and 1 tablespoon 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. 1 To make the "dhrabo" place the gram flour in a large bowl. Add the 1 tablespoon melted ghee and 1 tablespoon 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. 2 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. 2 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. 3 Melt the ghee 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. 3 Melt the ghee 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. 4 Now add 1 tablespoon milk and stir continuously when mixture not become thickens. Now turn off gas and stir continuously. 4 Now add 1 tablespoon milk and stir continuously when mixture not become thickens. Now turn off gas and stir continuously. 5 To prepare sugar syrup, in a vessel add sugar.further add water and mix well till the sugar dissolves completely.boil the sugar water stirring occasionally. Additionally add cardamom powder and saffron threads.mix well and boil further for 5 minutes. Boil the syrup till 2 strings consistency is attained. 5 To prepare sugar syrup, in a vessel add sugar.further add water and mix well till the sugar dissolves completely.boil the sugar water stirring occasionally. Additionally add cardamom powder and saffron threads.mix well and boil further for 5 minutes. Boil the syrup till 2 strings consistency is attained. 6 Transfer the sugar syrup over besan mixture.stir continuously, till the sugar syrups combines well with besan mixture. Continue to stir for 5 minutes or til the mixture cools and slightly thickens. Transfer the mixture to the ghee greased plate, and level it up. 6 Transfer the sugar syrup over besan mixture.stir continuously, till the sugar syrups combines well with besan mixture. Continue to stir for 5 minutes or til the mixture cools and slightly thickens. Transfer the mixture to the ghee greased plate, and level it up. 7 Add finely chopped almonds and cashews or any nuts of your choice. Press gently with the back of spoon so that the nuts stick to mohanthal. Cool completely for 2-3 hours. 7 Add finely chopped almonds and cashews or any nuts of your choice. Press gently with the back of spoon so that the nuts stick to mohanthal. Cool completely for 2-3 hours. 8 Cut the mohanthal into square pieces. Finally, serve or store Mohanthal for a week by refrigerating. 8 Cut the mohanthal into square pieces. Finally, serve or store Mohanthal for a week by refrigerating. 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