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Mohan Thal

There are so many variations for making this recipe.  Mohanthal is sort of besan burfi. Traditionally, Mohanthal is made with fresh milk mawa and Besan. These days, in place of milk mawa, milk powder or condensed milk or ricotta cheese is used. I am posting all recipes below. But I like to prepare this recipe traditional way since it tastes so much better than any other modern recipes.  

Prep Time:5-8min

Cooking Time: 12-15min

Servings: 4 


1 cup gram flour (besan)
1/2 cup or 50 gms mawa (khoya)
½ cup ghee

1 tbsp warm milk
2/3 cup sugar
1/3 cup water

¼ tsp. Cardamom powder
Few strands of safron
1/8 tsp. Nutmeg powder
Slices of almond and pistachio  

To make Khoya
Bring 2 ltr or 1/2 gallon milk to boil in a heavy bottomed pan. Reduce flame to medium and simmer. Continue simmering, stirring very frequently, especially towards the end, when milk has become thick. You must not let it stick at the bottom, or it will burn. Smell of burnt milk is terrible and no good for making anything with. It is good only for the trash!
When the milk is almost solid, quite thick, turn the heat off and allow to cool. It will solidify a little more as it cools.
If not using immediately, cut in 2-3 portions and freeze, wrapped in a cling film or in a plastic bags.
Now, for making MohanThal,
Take besan in a thali. Make a well in the centre.
Heat the ghee in a pan on medium heat and add half the quantity of ghee + 1 tbsp warm milk to the gram flour(besan).
Rub the ghee into the gram flour till it begins to look like breadcrumbs.
Seive the flour to get coarse flour.
Heat the remaining ghee in a kadai.
Saute the flour on low flame till light brown with the remaining ghee.
Add mawa, saute again till reddish brown. Keep aside.
Add 1/3 cup water to the sugar. Add saffron. Heat and prepare syrup of 2-3 string consistency.
Pour the syrup over the besan and mawa mixture, add cardamom powder, nutmeg. Turn off the stove. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.
Pour in a greased thali.
Sprinkle slices of almond and pistachio. When cool cut into pieces.
More recipes of Mohan Thal
MohanThal made with Condensed milk
3 Cups gram flour (besan)
400 gm-1 can Sweetened condensed milk
2 tbsp Milk
1 Cup ghee or butter
1/2 tsp cardamom powder
A pinch of saffron(Kesar)
Dry fruits for garnishing
Combine 2tbsp milk and besan in a thali and keep it for 5min. Seive the flour to get coarse flour.
Heat ghee in a pan and roast besan on low flame for 12 minutes or till done. You will feel the aroma.
Add the condensed milk, saffron(Kesar) and cook for 15 minutes, stir it until the mixture thickens.
Remove the mixture from fire, add cardamom powder, mix well and place in a greased plate and garnish it with dry fruits.
Cut into desired shapes when cool.
MohanThal made with Milk powder 

2 cups Gram flour (basen)

6 tabsp ghee or unsalted butter

1/2 cup heavy cream

1 cup milk powder

A pinch of saffron

1 teaspoon cardamom powder

1 1/4 cup Sugar

1/2 cup water

2 tablespoons sliced almonds


Take besan in a thali. Make a well in the centre.
Heat the ghee in a pan on medium heat and add half the quantity of ghee to the gram flour(besan).
Rub the ghee into the gram flour till it begins to look like breadcrumbs.
Seive the flour to get coarse flour.
Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.

Mix the milk dough with gram flour mixture togather.

Heat the remaining ghee in a kadai. Add mixture.
Cook on medium heat until it becomes light  brown in color and start giving off a sweet aroma.
Let it cool and add cardamom powder mix it well.

In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.

Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.

Mohanthal should be about 1-2 inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.

Cut the mohanthal into 1-inch square shapes while it is still warm.

Serve at room temperature. At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.

Mohanthal made with Ricotta cheese

1 cup or 1/4 kilo or 1/2lb coarse grams flour (besan like rava)-if you have regular powdered besan, follow recipe above to make it like rava.
1/2cup or 50gm ricotta cheese

1-tbsp. milk
1cup or 1/4 kilo sugar

1/2 cup water

1 cup or 1/4 kilo ghee
1tsp. Saffron
1tsp. cardamom and nutmeg powder
1tbsp. almonds-pistachio chopped.
Take flour in a bowl. Add warm ghee and warm milk. Press the flour and leave for 15 minutes. Shift, mix in ricotta cheese and roast in the saucepan until light brown on low heat. Dissolve sugar in a water and boil to make the 2 string consistancy syrup. Add roasted flour, cardamom and nutmeg powder to the syrup. Cook until it stops sticking to the side of the pot and looks greasy. Spread in a plate. Decorate with chopped almonds and pistachio. When cool cut into pieces.

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