Desserts
Mohanthal
The Quirky Foodster Team
Ingredients
- 250 g (2 1/4 cups) coarse gram flour (besan), ideally the coarser 'mohan' grade if available
- 3 tbsp milk
- 150 g (3/4 cup) ghee, divided
- 200 g (1 cup) sugar
- 150 ml (2/3 cup) water
- 1/4 tsp saffron strands
- 1/2 tsp ground cardamom
- 2 tbsp pistachios, slivered
- 2 tbsp almonds, slivered
- 1/4 tsp edible silver leaf (varak), optional, for garnish
Method
- Rub the milk into the gram flour with your fingertips until it forms a slightly crumbly, damp texture; rest for 15 minutes. This step, called mohan, helps create mohanthal's characteristic grainy texture.
- Heat two-thirds of the ghee in a heavy pan over low heat. Add the gram flour mixture and roast, stirring constantly, for 20-25 minutes over low heat, until deep golden and richly aromatic. Add the remaining ghee gradually if the mixture looks dry.
- Meanwhile, make a sugar syrup: combine the sugar and water in a small saucepan, add the saffron, and simmer for 5-6 minutes until it reaches a one-string consistency (a drop between thumb and finger forms a single thin thread).
- Remove the roasted gram flour from the heat and let it cool for 2-3 minutes (it should still be warm, not hot).
- Pour the hot sugar syrup into the gram flour mixture in a steady stream, stirring continuously until fully combined — the mixture will look wet at first but will firm up as it cools.
- Stir in the ground cardamom, then spread the mixture into the greased tin, pressing down evenly with the back of a spoon.
- Scatter over the pistachios and almonds, pressing gently so they stick, and apply the silver leaf if using.
- Leave to set at room temperature for at least 2 hours, then cut into squares or diamonds.
Introduction: Mohanthal is a dense, grainy gram flour fudge, slow-roasted in ghee until deeply aromatic, then set with a
scattering of nuts. It is a fixture of Gujarati and Jain festive sweet boxes, particularly around Diwali, and its
long, patient roasting is considered the mark of a well-made batch.
Cultural Background: Mohanthal is a dense, grainy gram flour fudge, slow-roasted in ghee until deeply aromatic, then set with a
scattering of nuts. It is a fixture of Gujarati and Jain festive sweet boxes, particularly around Diwali, and its
long, patient roasting is considered the mark of a well-made batch.
Tips: Patience during roasting is key — rushing this step over higher heat leads to a raw, bitter aftertaste. The sugar syrup should be warm, not cold, when combined with the gram flour, so the two blend evenly.
Variations: Add a tablespoon of desiccated coconut to the roasted mixture for texture. Use jaggery instead of sugar for a more caramel-like, traditional flavour.
Storage: Keeps in an airtight container at room temperature for up to 10 days, or refrigerated for up to 3 weeks.
Reheating: Not applicable — served at room temperature.
Nutrition (approximate, per serving)
Approx. 260 kcal, 5g protein, 14g fat, 29g carbohydrate, 2g fibre per serving.
Vegetarian / Vegan
Vegetarian as written; a neutral plant-based oil can replace ghee, though the flavour will differ.
FAQs:
Q: Why is my mohanthal not grainy?
A: The 'mohan' step — rubbing milk into the raw gram flour before roasting — is what produces the characteristic slightly grainy crumb, so don't skip it.
Q: What is one-string consistency?
A: It's a classic Indian sweet-making test: press a drop of hot syrup between thumb and forefinger and pull apart gently — a single thin thread should form.
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