Traditional Mohanthal recipe

Mohanthal recipe tastes almost like the south Indian favourite as well as famous Mysore pak. It is a dessert or a gram flour fudge that originated in Gujarat. Here, Mohan which is an alternative name of Lord Sri Krishna and thal means bhog or prasadam.  It is believed that Lord Krishna loved the sweet. It commonly made during festivals, special occasions and functions in Gujarat and Rajasthan.

The Mohanthal is made using gram flour and desi ghee, flavoured with cardamom sugar syrup and garnished with slices of dry fruits. For those with a sweet tooth and want to taste different sweets all around our country, this is an amazing sweet to end your meal as dessert. If you like the taste of Mysore pak, you will also like Mohanthal sweet. Let us start with the preparation of Mohanthal recipe.

Gujarati Mohanthal recipe

Ingredients

1. Gram flour – 2 cups
2. Desi ghee – 3 tbsp
3. Milk – 3 tbsp
4. Cardamom powder – ¼ tsp
5. Cashews
6. Almonds  
7. Saffron strands – ¼ tsp
8. Sugar – 1 cup
9. Water – 1 cup

Directions

1. In a bowl take besan, 3 tbsp desi ghee and crumble it until it becomes like a mixture of breadcrumbs.
2. Then sieve the crumbled gram flour to break the crumbs and after its done, keep it aside.
3. Take a cup of desi ghee in a pan and heat it.
4. Once the ghee is heated put the crumbled gram flour into the ghee.
5. On a low flame mix them well continuously.
6. Keep stirring so that it does not form any lumps.
7. After 5-8 minutes, you will get an amazing bold aroma of gram flour and desi ghee being mixed.
8. The mixture of gram flour and desi ghee will turn to be golden brown.
9. Then keep the mixture beside and get started with the preparation of sugar syrup.
10. Take a saucepan and add a cup of sugar and ¾ cup of water.
11. Mix it well until the sugar particles gets dissolved well.
12. When the sugar syrup starts to boil add cardamom powder and saffron strands to it.
13. Mix them well and let it boil for further 5 minutes.
14. Once you observe there is 2 string consistency switch off the flame.
15. Then transfer the sugar syrup into the gram flour mixture which you had kept aside and mix it well.
16. Stir the mixture continuously until the sugar syrup gets combined well.
17. Continue the stirring until the mixture gets cooled.
18. Then the mixture absorbs ghee and turns to be sticky.
19. Grease some ghee on a tray.
20. Transfer the mixture to the ghee greased tray.
21. Spread the mixture like a block with an inch thickness.
22. Add finely chopped cashews and almonds.
23. Cool the mohanthal and cut it into square shaped pieces after 2-3 hours of cooling.
24. And here your Mohanthal is ready to be served with dry fruits garnished on top!

Tips to follow

1. Use fresh desi ghee as it not only enhances the flavour and aroma of Mohanthal but also helps in getting a good texture of the sweet.
2. Give the gram flour and ghee a continuous stir as they may form lumps.  
3. See to that there is 2 string consistency of the sugar syrup.

Rajasthani  Mohanthal

Ingredients

1. Gram flour – 1 cup
2. Desi ghee – ½ cup
3. Milk – 3 tbsp
4. Crumbled mawa – ½ cup
5. Cardamom powder – 1 tsp
6. Saffron strands – 7/8
7. Almonds
8. Cashews

Directions

1. Take a saucepan and add a cup of sugar and ¾ cup of water.
2. Mix it well until the sugar particles gets dissolved well.
3. When the sugar syrup starts to boil add cardamom powder and saffron strands to it.
4. Mix them well and let it boil for further 5 minutes.
5. Once you observe there is 2 string consistency switch off the flame.
6. Mix gram flour, 1 tbsp in desi ghee and mix it well.
7. Add milk and knead it to make it a dough.
8. Divide them into small pieces of balls and shape them like pattis.
9. Heat desi ghee and fry the pattis on a low flame until it turns yellowish brown on all sides.
10. Transfer them on a absorbent paper and let it cool for about 5 minutes.
11. Break them and grind it in a blender.
12. Then sieve the powder to get a fine mixture.
13. Heat 3 tbsp of desi ghee in a pan and add the mixture to the ghee.
14. See to that you cook it on a low flame.
15. Add crumbled mawa to it and stir it continuously for about 5 minutes.
16. Add the sugar syrup to the mixture and stir it well until it thickens.
17. Grease a tray with desi ghee and transfer the mixture to the tray.
18. Spread the mixture evenly on the tray.
19. Sprinkle chopped almonds and cashews on the mixture and cool it for about 3-4 hours.
20. Cut them into square pieces and serve it.

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Shelf life of Mohanthal

Mohanthal can be stored for about a week or so and you can refrigerate it for a month.

Serving tip

Serve the Mohanthal at room temperature garnished with enough dry fruits.  

Why pure desi ghee and not vegetable oil?

1. Ghee has a high boiling point. The ghee is hotter than the sugar syrup, hence it is preferable to cook gram flour better than the sugar syrup.
2. Some of them prefer using both vegetable oil and desi ghee. But using pure ghee keeps the texture perfect, soft and melts in the mouth leaving back an amazing taste.
3. Using of pure ghee enhances the flavour and aroma of the sweet. The ghee helps in softening of the Mysore pak and also melts in the mouth. You can prepare homemade ghee or buy pure organic ghee at our online store. Visit our website https://sureshfoods.com  to know more.

Gujarat and Rajasthan are neighbouring regions and the dishes prefered in both regions are almost same with fewer changes. The food of specific places also depends on the climatic conditions and availability of ingredients. There are very little changes in the preparation of Mohanthals of Gujarat and Rajasthan, but both has almost similar taste and melts in the mouth. Try this amazing dessert at home and do let us know about your experience. And we would love to hear from you.

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