Mohanthal recipe | traditional Gujarati mohanthal (2024)

Mohanthal Video

मोहनथाल रेसिपी | गुजराती मोहनथाल | राजस्थानी मोहनथाल | गुजराती मिठाई - हिन्दी में पढ़ें (Mohanthal, Traditional Gujarati Mohanthal Mithai in Hindi)

મોહનથાળ રેસીપી | પરંપરાગત ગુજરાતી મોહનથાળ | રાજસ્થાની મોહનથાળ - ગુજરાતી માં વાંચો (Mohanthal, Traditional Gujarati Mohanthal Mithai in Gujarati)

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Preparation for mohanthal recipe

1. For themohanthal|traditional gujarati mohanthal|rajasthani mohanthal| in a small bowl, take the saffron strands.
   
2. Add ½ tsp warm water.
   
3. Mix well and keep aside.
   
4. In a deep bowl, take the besan.
   
5. Pour 3 tbsp of melted ghee.
   
6. Next, pour 3 tbsp of milk.
   
7. Mix well using your fingertips until no lumps remain. Rub mixture between your hands so that it has a crumb like consistency and texture should be like if you bind the mixture with your hand it will form a lump.
   
8. Gently press it to even out the mixture in a bowl.
   
9. Cover with a lid and keep aside for 30 minutes.
   
10. After half an hour, break the lumps lightly with your fingertips.
    
11. Sieve it using a sieve with big holes. This step is important, if missed the resulting mohanthal will not have a smooth texture. Keep aside.
    

How to make mohanthal

1. For preparing themohanthal|traditional gujarati mohanthal|rajasthani mohanthal| heat the ghee in a brass vessel on a high flame for 1 minute. Use any heavy bottomed vessel or non-stick pan for making the Mohanthal.
   
2. Add the sieved besan mixture.
   
3. Mix well and cook on a medium flame for 5 minutes, or until the mixture turns brown in colour, while stirring continuously. The besan will change colour and give out a very nice aroma once it is properly roasted.
   
4. Remove from the flame and keep aside to cool for 15 minutes.
   

For the sugar syrup

1. Meanwhile, in another pan, take the sugar.
   
2. Add 1 cup of water.
   
3. Mix well and cook on a high flame for 2 minutes, while stirring continuously.
   
4. Lower the flame to slow, when it boils, add 2 tsp of milk. This is added to remove the impurities from the sugar syrup.
   
5. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
   
6. Remove the dirt that floats on the sugar mixture and discard it.
   
7. Lower the flame to slow and cook for 7 minutes, or until the syrup is of 1. 5 thread consistency, while stirring occasionally.
   
8. Add the rose water and mix well. This is optional. Keep aside.
   

How to make Mohanthal

1. To the cooled besan mixture, add cardamom powder.
   
2. Add the prepared saffron-water mixture.
   
3. Also, add the prepared sugar syrup to the cooled besan mixture.
   
4. Mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.
   
5. Add the remaining 3 tbsp of milk and mix well. The milk should be added only if the mixture has thickened a bit and not smooth enough to pour into a thali.
   
6. Grease a 200 mm. (8”) diameter thali with oil.
   
7. Pour the Gujarati Mohanthal mithai mixture into it.
   
8. Spread it evenly using a flat spatula.
   
9. Sprinkle the pistachio.
   
10. Also, sprinkle almond slivers evenly overmohanthal|traditional gujarati mohanthal|rajasthani mohanthal| and pat it lightly.
    
11. KeepRajasthaniMohanthalaside to cool completely for 1 to 2 hours. In case it doesn’t set even after 2 hours, put the mixture back in the pan again and cook for some more time. Cook till it thickens some more and then let it set again.
    
12. Cut the Gujarati Mohanthal equal sized pieces and serve or store in an air-tight container and use as required. This mohanthal stays fresh for 10 days when stored in an air-tight container at room temperature.
    
13. If you loved this Gujarati mohanthal recipe, also check out other Gujarati mithai like:Kopra Pak, Golpapdi or Atta ka Sheera
    

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