Mohanthal is a traditional Indian sweet dish that originates from the states of Gujarat and Rajasthan. It is a rich, decadent dessert made primarily from besan (gram flour), ghee (clarified butter), sugar, and flavored with cardamom. Mohanthal is often prepared during festivals, celebrations, and special occasions.
Mohanthal is especially popular during festivals like Diwali and Navratri. It is also offered as prasad (a religious offering) in temples and during various Hindu rituals.
Key Features of Mohanthal:
- Texture:
- The texture of Mohanthal is grainy yet soft, which is achieved by roasting the besan in ghee until it attains a golden brown color and a nutty aroma.
- Flavor:
- The combination of roasted besan, ghee, and sugar, along with the fragrant notes of cardamom and saffron, gives Mohanthal a rich and aromatic flavor.
Mohanthal is a versatile sweet that can be prepared in various ways, incorporating different ingredients and methods to create unique flavors and textures. Here are some popular types of Mohanthal:
1. Traditional Mohanthal:
- Ingredients: Besan (gram flour), ghee, sugar, milk or water, cardamom powder, and saffron.
- Description: This is the classic version made with roasted besan mixed with sugar syrup, flavored with cardamom and saffron, and garnished with nuts.
2. Using Khoya:
- Ingredients: Besan, ghee, sugar, khoya (reduced milk), cardamom powder, and saffron.
- Description: Adding khoya to the traditional recipe gives the sweet a richer and creamier texture and flavor.
3. Using Dry Fruits:
- Ingredients: Besan, ghee, sugar, assorted dry fruits (almonds, cashews, pistachios), cardamom powder, and saffron.
- Description: This variation includes finely chopped or powdered dry fruits mixed into the besan mixture, adding a crunchy texture and nutty flavor.
4. Using Chocolate:
- Ingredients: Besan, ghee, sugar, cocoa powder or melted chocolate, cardamom powder.
- Description: A modern twist to the traditional recipe by incorporating cocoa powder or melted chocolate, giving the sweet a rich chocolate flavor.
5. Using Coconut:
- Ingredients: Besan, ghee, sugar, grated coconut, cardamom powder, and saffron.
- Description: Grated coconut is added to the besan mixture, offering a delightful coconut flavor and texture.
6. Rose Mohanthal:
- Ingredients: Besan, ghee, sugar, rose water, dried rose petals, cardamom powder, and saffron.
- Description: Infused with rose water and garnished with dried rose petals, this version has a delicate floral aroma and taste.
7. Using Anjeer (Fig) :
- Ingredients: Besan, ghee, sugar, dried figs, cardamom powder, and saffron.
- Description: Dried figs are soaked, pureed, and mixed into the besan mixture, adding a sweet and chewy texture.
8. Using Jaggery:
- Ingredients: Besan, ghee, jaggery (instead of sugar), cardamom powder, and saffron.
- Description: Jaggery is used as a sweetener instead of sugar, imparting a deeper, more caramel-like flavor.
9. Using Elaichi (Cardamom) :
- Ingredients: Besan, ghee, sugar, cardamom powder (generous amount), and saffron.
- Description: This version emphasizes the flavor of cardamom, making it the dominant aroma and taste in the sweet.
Mohanthal can be prepared in various ways, each adding a unique twist to the traditional recipe. Whether it’s adding khoya for richness, dry fruits for texture, or infusing flavors like chocolate, coconut, or rose, these variations offer delightful options to suit different tastes and preferences.
Mohanthal: A Festive Delight
Ingredients
To Mix the Besan flour
For Mohanthal
Preparation
- Transfer Besan flour to a bowl, Pour Milk and Ghee, crumble, and mix the flour. The flour turns grainy, pass it through a strainer or grind to achieve fine grains.
- Next to a pan Pour ghee, add stir, and cook on low flame for nearly 20 minutes, Slowly Besan starts to release the ghee and turns golden, at this stage pour half a cup of milk in batches. Stir continuously, and keep cooking until the milk is completely absorbed, Once the milk is absorbed switch off the flame and set aside.
- Next, make sugar syrup, add 1 cup of sugar and water to a saucepan. Simmer and cook until 1 string consistency. Add cardamom powder for flavor and a few drops of red food color (optional).
- Once the syrup reaches 1-string consistency switch off the flame pour the syrup over the besan, keep the flame low, and mix until it's well incorporated. Continue to cook until the mixture starts to leave the pan.
- Once it reaches consistency switch off the flame and transfer the mixture to a lined setting tray, Tap the tray Allow to cool for 7-8 hours, in the refrigerator.
- After 7 hrs, Mohanthal is well set, detach it from the tray, to give the sweet a halwai look decorate it with silver vark and pistachios. Cut into square pieces and Enjoy!
