Mohanthal
An authentic dessert recipe from Gujarat, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
250g Coarse besan (chickpea flour)
130ml Ghee
200g Sugar
100ml Water
30ml Milk
3g Green cardamom powder
1g Nutmeg powder
0.3g Saffron strands
30g Cashews (halved)
20g Pistachios (sliced)
20g Almonds (sliced)
11 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.
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In a bowl, mix the coarse besan with 2 tablespoons of warm ghee and 2 tablespoons of warm milk. Rub together until the mixture resembles coarse crumbs. This step (called "moin") is key to the crumbly, melt-in-mouth texture of Mohanthal.
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Heat remaining ghee in a heavy-bottomed kadai over medium-low heat. Add the besan mixture and begin roasting, stirring continuously.
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Roast for 18–20 minutes, stirring without stopping, until the besan turns deep golden brown and releases a rich, nutty aroma. The colour should be a warm amber.
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Remove from heat. Add cardamom powder, nutmeg powder, and saffron milk. Stir well and set aside.
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Prepare sugar syrup: combine sugar and water in a pan. Bring to a boil and cook to a two-and-a-half-string consistency (slightly thicker than for regular barfi).
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Working quickly, pour the hot sugar syrup into the roasted besan. Stir vigorously to combine — the mixture will thicken rapidly.
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Immediately pour onto the greased tray and spread to about 1.5 cm thickness.
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Garnish with cashews, pistachios, and almonds, pressing them gently into the surface.
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Allow to cool at room temperature for 45–60 minutes until completely set and firm.
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Cut into diamond shapes and serve.
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Chef's Tips
The "moin" step — rubbing ghee and milk into the besan before roasting — is what gives Mohanthal its signature crumbly, melt-in-mouth texture; do not skip it.
Roast the besan on low-medium heat with constant stirring — uneven heat causes burning at the bottom while the top remains raw.
Mohanthal is a traditional Gujarati sweet made during Diwali and other festivals; it keeps well for up to 2 weeks at room temperature.
The sugar syrup must be at the right consistency — too thin and the Mohanthal won't set; too thick and it will become grainy.
About This Dish
Mohanthal is a traditional dessert dish from Gujarat, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The "moin" step — rubbing ghee and milk into the besan before roasting — is what gives Mohanthal its signature crumbly, melt-in-mouth texture; do not skip it. - Roast the besan on low-medium heat with constant stirring — uneven heat causes burning at the bottom while the top remains raw. - Mohanthal is a traditional Gujarati sweet made during Diwali and other festivals; it keeps well for up to 2 weeks at room temperature. - The sugar syrup must be at the right consistency — too thin and the Mohanthal won't set; too thick and it will become grainy.
Category
Dessert
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium