Mohanthal

Hi Guys,

Hope you are doing well. I was quite busy and could not post any thing. This Janmastami, I prepared the Mohanthal. I was going to post that recipe during the Janmastami, but due to many reasons it got late. In my mom's house Janmastami is a big event. And hence we used to have a lot of work at that time. Although the food is an important aspect in every festival, but entertaining guests and enjoying ourselves with the food doesn't go along. Hope you can understand. Please let me know  how many of you feel that way. After having my son, I also try to celebrate Janmastami but with less number of guests. I make different kinds of sweet like Taaler fuluri (Palm Fritter with Pumpkin Puree as Palm puree is not available, check out the recipe of Fall Fritters in the blog.), Mohonbhog (Semolina fudges), Narkel Naru (Coconut and Jaggery balls), Mohanthal etc.
As everyone of my family has a sweet tooth these sweets go in minutes. And my toddler is a extensive dessert lover and you can't keep his hands off these sweets. Now, coming to the Mohanthal, it a Indian fudge made of roasted besan (chickpea flour). As the name includes Mohan, I assume it is one of the favorites of Lord Krishna. It is one of the Gujarati sweets, which are served as Farsan ( as snacks) in any celebrations. It can be prepared many ways with lot of steps. But I will show the easy and quick version, taking the help of store brought condensed milk. Let see, what are the steps.

Mohanthal for Janmastami

Mohanthal

Recipe yields 16 servings

Ingredients

1. 1 and 1/3 cup of besan (Chickpea Flour)
2. 1/3 cup of ghee + 1 tsp ghee for greasing the pan 
3. 1.25 cup condensed milk ( 1 can of condensed milk)
4. 1/2 tsp cardamom powder
5. 2 tbsp powder/confectioner sugar
6. 1 tbsp of chopped pistachios for garnish
7. 1 tsp of chopped almonds for garnish

Ingredients for Mohanthal

Methods

1. In a heavy bottom pan/skillet add the ghee. Heat the ghee. Then the ghee is hot and molten add the besan (chickpea flour).  Roast the Besan stirring it frequently with a spatula. (Note : Do keep a watch while roasting it. The heat level should be medium in the whole process. It may burn quickly. You have stir it frequently till you get a golden brown color and a nice nutty aroma)
2. Once the Besan turn the color to golden brown add the condensed milk and stir it quickly. Mix it nicely till you get a dough like consistency. There should not be any lumps. Switch off the heat.
3. Add the cardamom powder and powder sugar. Mix it nicely with the dough by stirring continuously. I know its a exercise for your arm. There is no gain if you have no pain.
4. Grease the tsp of ghee on a pan or pyrex glass container. Now pour the dough. With the help of clean hands try to even out the top surface.
5. Now sprinkle the chopped nuts for garnish on the surface evenly. Try to press the nut pieces with the help of hands.
6. Let it cool for 10 minutes. Make cut marks it into shapes of your choice (squares, rectangles or diamonds). And let them cool for another 30 to 40 minutes. Don't try to scoop out any portion before that. Otherwise they won't come out in pieces and broke easily.
7. Once rested take out the Mohanthal squares guiding the cut marks and serve it into a platter. Finally enjoy.

Roasting the Besan with Ghee

Adding the condensed milk 

Mixing the ingredients

Stirring continuously till it forms like a dough

Adding the cardamom powder and powder sugar

Mixing them nicely

Even out the surface after pouring a greased container

Sprinkle the nuts

Lightly press the nuts

Cutting into desired shapes

Ready to be served or stored

You don't have to wait for Janmastami to enjoy this. Make this any time around the year and celebrate your day with this easy dessert with the easily available ingredients. You can make ahead and store them in an airtight container for days. Let me know your thoughts about this recipe in the comment section. Check out the Facebook page and follow us in the Instagram. I have tried to illustrate this recipe with easy simple steps. So, make this one and sweeten your events.

Thanks,
Moumita