Mohanthal is a rich and traditional Gujarati sweet made from gram flour (besan), ghee, and sugar, often flavoured with cardamom and topped with chopped nuts. The besan is slow-roasted in ghee until golden and aromatic, giving it a deep, nutty flavour. It has a soft, melt-in-the-mouth texture with a slightly grainy bite. Usually prepared during festivals like Diwali or Janmashtami, Mohanthal is loved for its comforting taste and nostalgic connection to home-cooked sweets.
Ingredients
UNITSIngredients
2 cupsBesan (chickpea flour)
1 1⁄4 cupsGhee
8 tbspMilk
1 cupSugar
3⁄4 cupWater
1⁄2 tspGreen cardamom powder
1⁄4 cupAlmonds
1⁄4 cupPistachios
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Directions
Description - Step 1
Make Besan Crumbs
To begin with this easy Mohan Thal recipe, combine besan, 3 tbsp ghee, and 5 tbsp milk in a large bowl. Mix with fingertips until uniformly combined and lump-free. Set aside for 10 minutes to get a crumbly texture.
Description - Step 2
Sieve The Crumbs
Transfer the besan mixture to a colander with large holes. Gently press and sieve to get even-sized crumbs. Set aside.
Description - Step 3
Roast The Besan
Melt 1 cup ghee in a heavy-bottomed kadai on low heat. Add the sieved besan and stir well. Roast on low heat, stirring often, until the besan turns golden-brown and aromatic, about 15-20 minutes. Remove from heat and cool for 10 minutes.
Description - Step 4
Prepare Sugar Syrup
In a separate pan, combine sugar and water. Bring to a boil on high heat, stirring until the sugar dissolves. Cook until the syrup reaches a 2-string consistency.
Description - Step 5
Combine Mixtures
Add cardamom powder to the sugar syrup and mix well. Pour this flavoured syrup into the roasted besan mixture. Stir thoroughly to combine, adding the remaining 3 tbsp milk if needed for a spreadable consistency.
Description - Step 6
Shape And Garnish
Grease a thali or large plate with ghee. Pour the mohanthal mixture onto it and spread evenly with a spatula. Sprinkle the chopped almonds and slivered pistachios on top.
Description - Step 7
Set And Serve
Allow the mohan thal to cool and set at room temperature for 3 hours. Once firm, cut into squares or diamond shapes. Serve at room temperature or chilled. Store in an airtight container for up to a week.
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Gujarati
Intermediate
Dessert
