HomeSweetsIndian Sweet RecipesMohanthal recipe | mohanthal with jaggery | how to make mohanthal

Mohanthal recipe | mohanthal with jaggery | how to make mohanthal

Mohanthal, a traditional Gujarati sweet, holds a special place in the hearts of those with a penchant for rich, flavorful desserts. Among its various regional variations, Jaggery Mohanthal stands out as a delightful specialty hailing from the western state of Gujarat, India.

To make Jaggery Mohanthal, the process begins with roasting chickpea flour, also known as “besan,” in ghee until it exudes a nutty aroma and turns a beautiful golden color. The roasted besan is then combined with jaggery and an assortment of aromatic spices, such as cardamom. This amalgamation of flavors creates a symphony of tastes that dance on the taste buds. The mixture is then carefully set in a greased tray and left to cool and solidify. Afterward, it is cut into diamond-shaped or square pieces, depending on personal preference.

I will share the perfect ingredient ratio and a few tips to make perfect Mohanthal with jaggery on your first attempt. Do try this!

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Recipe video

Mohanthal recipe | mohanthal with jaggery | how to make mohanthal

Author Nehas Cook Book
3.86 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 2 hours
Total Time 2 hours 30 minutes
Course Indian sweets
Cuisine Indian
Servings 12 medium size pieces


  • 1 cup melted ghee
  • 2 cups fine besan - gram flour
  • 1 cup malai
  • 3 tbsp milk
  • ¾ cup jaggery or as per your taste
  • ½ tsp cardamom powder
  • Garnish with almond and pistachio slits


  • In a kadai, add 1 cup ghee and 2 cup besan. Mix well.
  • Besan absorbs ghee and become slightly liquidy.
  • Now add 1 cup malai and mix well.
  • Mixture become slightly coarse and danedar. Stir consciously on low flame.
  • Now add 3 tbsp milk gradually into hot mixture.
  • Then mixture become slightly frothy.
  • Stir consciously till besan changes its color and become aromatic.
  • When besan changes its color, switch off gas. Stir for 1 minutes.
  • Add jaggery and cardamom powder. Mix well.
  • Then jaggery melts and mixture become thick.
  • Spread mixture into grease plate and cool down for 2 hrs.
  • Mohanthal is properly set, then cut it into square shape.


  • Use fine besan for mohanthal.
  • The proportion of melted ghee should be half of the besan.
  • Malai gives a coarse and dhanedar texture to besan.
  • Cook the mixture till the besan slightly changes its color.
  • Cut jaggery into small pieces, so it will easily melt into the mixture.
  • Switch off the gas and add jaggery to the mixture.
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