Mohanthal
Veg
A dense, fudgy besan (chickpea flour) halwa slow-roasted in ghee with saffron, cardamom, and garnished with pistachios and almonds — the Gujarati festival sweet par excellence. Rich, fragrant, and intensely ghee-laden, prepared for Diwali and weddings.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Surati
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | besan (gram flour) |
| 1/2 cup | ghee |
| 1/2 cup | sugar |
| 1/4 cup | milk |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | almonds, chopped |
| 2 tablespoons | pistachios, chopped |
| 1 tablespoon | saffron milk (a few strands of saffron soaked in warm milk) |
| — | pinch of nutmeg powder |
| — | pinch of salt |
Instructions
- 1 In a mixing bowl, combine besan with 2 tablespoons of melted ghee and mix well.
- 2 Add milk gradually to the besan mixture, stirring continuously to avoid lumps.
- 3 Allow the mixture to rest for 15 minutes.
- 4 Heat the remaining ghee in a pan over medium heat.
- 5 Add the besan mixture to the pan and roast it on low heat, stirring continuously, until it turns golden brown and releases a nutty aroma.
- 6 In a separate pan, dissolve sugar in 1/4 cup of water over low heat to make a syrup. The syrup should reach a one-string consistency.
- 7 Add the cardamom powder, nutmeg powder, and salt to the sugar syrup.
- 8 Pour the sugar syrup into the roasted besan mixture, stirring continuously to combine well.
- 9 Add saffron milk and mix thoroughly.
- 10 Cook the mixture until it thickens and starts to leave the sides of the pan.
- 11 Grease a plate or tray with ghee and pour the mohanthal mixture onto it, spreading it evenly.
- 12 Sprinkle chopped almonds and pistachios on top and gently press them into the surface.
- 13 Allow the mohanthal to cool and set before cutting it into desired shapes.
Tips
For enhanced flavor, roast the besan patiently on low heat to ensure it doesn't burn and develops a rich aroma.