Mohan Thaal
An authentic dessert recipe from Rajasthan, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
250g Coarse besan (chickpea flour)
120ml Ghee
200g Sugar
100ml Water
30ml Milk
3g Green cardamom powder
0.3g Saffron strands
30g Cashews (halved)
20g Almonds (sliced)
15g Pistachios (sliced)
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dissolve saffron in warm milk and set aside. Grease a flat tray or thali with ghee and set aside.
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Heat ghee in a heavy-bottomed kadai over medium-low heat. Add the coarse besan and begin roasting, stirring continuously.
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Roast the besan in ghee for 15–18 minutes, stirring without stopping, until it turns deep golden brown and releases a rich, nutty aroma. The colour should be a warm amber — not pale and not burnt.
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Remove from heat and add cardamom powder and saffron milk. Stir well. Set aside.
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Prepare sugar syrup: combine sugar and water in a separate pan. Bring to a boil, stirring to dissolve the sugar. Cook to a two-string consistency (when a drop of syrup between your fingers forms two threads when pulled apart).
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Working quickly, pour the hot sugar syrup into the roasted besan mixture. Stir vigorously and continuously to combine — the mixture will thicken rapidly.
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Add half the cashews and almonds and fold in quickly.
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Immediately pour the mixture onto the greased tray and spread evenly to about 1.5 cm thickness using a spatula.
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Garnish the top with remaining cashews, almonds, and sliced pistachios, pressing them gently into the surface.
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Allow to cool at room temperature for 30–40 minutes until set and firm.
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Cut into diamond or square shapes and serve.
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Chef's Tips
Roasting the besan properly is the most critical step — under-roasted besan will taste raw and bitter; over-roasted will be burnt. The colour should be deep golden and the aroma nutty.
Work quickly once the sugar syrup is added — the mixture sets fast and must be poured and spread immediately.
Mohan Thaal is a traditional Rajasthani sweet, distinct from Mohanthal (Gujarat) in its coarser texture and slightly different spicing.
The two-string sugar syrup consistency is essential for the correct firm-yet-fudgy texture.
About This Dish
Mohan Thaal is a traditional dessert dish from Rajasthan, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Roasting the besan properly is the most critical step — under-roasted besan will taste raw and bitter; over-roasted will be burnt. The colour should be deep golden and the aroma nutty. - Work quickly once the sugar syrup is added — the mixture sets fast and must be poured and spread immediately. - Mohan Thaal is a traditional Rajasthani sweet, distinct from Mohanthal (Gujarat) in its coarser texture and slightly different spicing. - The two-string sugar syrup consistency is essential for the correct firm-yet-fudgy texture.
Category
Dessert
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium