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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

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.