Malai mohanthal recipe | mohanthal without mawa | Gujarati mohanthal

Mohanthal is an all-time favorite Gujarati sweet. It is a rich, fudgy dessert made with besan (gram flour), ghee, and sugar, often flavored with cardamom and nutmeg, and garnished with nuts. Traditionally, mohanthal is prepared using coarse gram flour, which gives it its characteristic grainy texture. However, in this recipe, I will share a few simple techniques to achieve the same danedar (grainy) texture using regular gram flour (besan). This version of mohanthal turns out incredibly soft, rich, and truly resembles the halwai-style mohanthal you find in sweet shops.

The recipe is straightforward, and I’ll walk you through the perfect ingredient ratios and some fail-proof tips to help you get it right on your very first try. Give it a try — you won’t be disappointed!

• Use of Regular Gram Flour (Besan)
  Traditionally, coarse gram flour is used to get the signature grainy texture. In this recipe, I use regular besan and mix it with a warm ghee and milk mixture. This technique helps create the grainy, danedar texture even without coarse flour.
• Proper Roasting
  Roasting the besan is a crucial step. I add ghee in batches during the roasting process, which makes it easier to cook evenly. Roast on low flame until the color slightly changes and a nutty aroma develops. Avoid high heat, as it can burn the flour and spoil the flavor.
• Adding Malai (Fresh Cream)
  A small amount of fresh malai is added to the roasted flour mixture. This enhances both the graininess and softness of the mohanthal. You may also use mawa (khoya) as a substitute if malai is unavailable.
• One-String Sugar Syrup Consistency
  The sugar syrup must reach a one-string (ek taar) consistency. If the syrup is undercooked (half-string), the mohanthal will not set properly and may remain sticky or loose.

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Recipe video

Malai mohanthal recipe | mohanthal without mawa | Gujarati mohanthal

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Resting time 6 hours hrs

Total Time 6 hours hrs 35 minutes mins

Course Dessert, Indian sweets

Cuisine Indian

Servings 15 pieces

Ingredients

 

1x2x3x

• ▢ 2 cup besan
• ▢ 1 cup melted ghee
• ▢ 1 cup sugar
• ▢ ¼ cup milk
• ▢ ½ cup malai
• ▢ ½ cup water
• ▢ ½ tsp cardamom powder
• ▢ ¼ tsp jayphal powder
• ▢ Pinch of saffron food colour - optional

Instructions

Making Danedar Besan:

• Take 2 cups of regular gram flour (besan) and place it in a mixing bowl.
• In a pan, combine ¼ cup ghee and ¼ cup milk. Heat the mixture.
• Pour the hot mixture into the besan and crumble it, mixing until the besan becomes moist.
• Continue to rub and work the mixture until the besan reaches a grainy texture.
• Cover the mixture and let it rest for 15–20 minutes.
• After resting, sieve the besan using a sieve with large holes. Set it aside.

Roasting Besan for Mohanthal:

• In a large kadai, from 1 cup ghee, add ½ cup ghee and heat it.
• Add the coarse besan and roast it over a low flame.
• When the besan is slightly roasted, add the remaining ghee in batches and stir continuously until the besan changes its color.
• After roasting for 10–12 minutes, the besan will turn golden brown and ghee will start releasing from the sides.
• Now, add ½ cup of malai and mix continuously. The mixture will become frothy, forming a more grainy texture.
• Continue cooking the besan until the malai is completely absorbed.
• Switch off the heat and let the roasted besan mixture cool down.

Making Sugar Syrup:

• In a pan, add 1 cup of sugar and ½ cup of water.
• Boil the mixture until it reaches a one-thread (thick string) consistency.
• Optionally, add a pinch of saffron food color and mix well to enhance the color of the burfi.
• Add the sugar syrup to the roasted besan mixture and mix thoroughly to ensure the besan is well combined.
• Stir continuously until the mixture starts to separate from the pan (refer to the video).
• Also, add ½ tsp cardamom powder and ¼ tsp nutmeg powder. Mix well.
• Transfer the mixture into a tray lined with baking paper.
• Tap and level it to create an even top, and garnish with almond and pistachio slits.
• Let it rest for 6–8 hours, or refrigerate it to set more quickly.
• Once the burfi has set completely, unmold and cut it into pieces.
• Finally, enjoy Mohanthal—it stays good for up to 1 month when refrigerated.

Notes

1. Mixing hot ghee and milk creates a coarse, granulated texture in the besan.
2. Sieve the mixture to achieve an even texture in the mohanthal flour.
3. Add ghee in batches while roasting the flour.
4. Cook the mixture until the besan slightly changes color.
5. Add fresh malai to the roasted flour mixture to create the danedar texture of mohanthal.
6. Achieve a one-thread consistency in the sugar syrup for mohanthal.
7. Mohanthal stays good for 1 month when refrigerated.

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