- Created on 10 October 2011
- Written by Archana Doshi
Mohanthal is a sweetened gram flour fudges flavored with saffron and nuts. Mohanthal is a signature sweet of my mother in law and the entire family hands down claims that none other than her can get that perfect texture and taste to this most delicious sweet of Gujarat. Friends and family would tell her “We follow your recipe to the T and can’t get it to make like you do”. Some say it’s the hand and I say it’s the love with which she makes it.
With all her love she has shared the recipe with me making sure I have been with her through every step of the process of making this sweet so I can get it as perfect as she does. After many sessions of getting trained by watching her make this sweet I started making this on my own without her guidance. I noticed that there was a variation in her recipe compared to many others; she did not use khoya and I think this made a sea of difference to the recipe.
CLICK TO SEE THE VIDEO RECIPE OF HOW TO MAKE THE GUJARATI MOHANTHAL
Makes: 20 pieces approximately
- 4 cups gram flour
- 2-1/4 cups ghee
- 1/4 cup milk
- 1 tablespoon cardamom powder
- 1/2 cup finely chopped almonds and pistachios
Ingredients for the Sugar Syrup
- 2 cups sugar
- 1-1/2 cups water
- Grease an 8 x 8 inch square pan with a minimum of 2 inch rim with ghee and set aside.
- Add 1-1/2 cups of ghee to the gram flour in a large bowl and combine well with fingers to make a mixture that feels like coarse crumbs. Stir in the milk to the above coarse crumbs mixture and rub between the palms to combine well.
- In another sauce pan; heat the 2 cups of sugar and 1-1/2 cups of water simmering it until it reaches a two thread consistency, about 10 minutes. Remove from heat and keep it warm.
- Heat the remaining ghee in a large sauce pan and add the above flour mixture, stirring continuously until golden brown and releases a roasted aroma about 7 to 10 minutes. Stir in the nuts and cardamom until combined.
- Gradually add the sugar syrup and keep stirring till the mixture thickens and leaves the sides of the pan. Take care not to stir to for too long; if you do the mixture will become too rubbery when set.
- Turn off heat and transfer the mixture into the greased rectangular pan, leveling such that the Mohanthal is about two inches in height.
- Run a knife to cut into squares and allow it to cool on the tray for more than a couple of hours to set. Once cooled completely, separate the precut squares and serve. Store them in air tight containers in the refrigerator for about 2 weeks.
- Serve the Mohanthal as is or serve it warm by heating in the microwave for a few seconds.