Mohanthal – How to make Gujarati Mohanthal recipe is ghee based besan burfi traditionally made during Diwali! It goes by different names… Mohandal / Mohanthar / Besan Burfi often made with khoya, ghee and gram flour. This tastes somewhere between 7 cup burfi & mysore pak… and is quite easy to make at home. Its usaully made with some kind of coarse gram flour back in India… me watching those sweet walas at marriage ceremonies…also they use “ghetti” khoya / thick mawa (made with full fat milk) but i am using regular besan flour / kadala maavu & simple homemade koya! I have already posted BESAN BURFI USING MILK POWDER check it out!
Lets get into the this recipe right away….
- Gram flour / Besan – 1 cup
- Ghee – 3/4 cup
- Sugar – 1 cup
- Water – 1/2 cup
- Unsweetened Khoya- 1/2 cup
- Cardamom powder – 1/4 teaspoon
- Cashew nuts – 1/2 cup (chopped)
Lets see how to make this Mohanthal…..
Start roasting the gram flour in a kadai for few minutes over low flame… meanwhile heat ghee in a separate pan.
Pour the hot ghee over the roasting gram flour and stir quickly… keep roasting the flour in ghee. This step is crucial…you need to fry the flour to get rid of its raw besan smell.
The gram flour will drink up all the ghee and form a coarse texture. Keep roasting well over low flame for 3 to 4 minutes in that ghee. (Optional : you may cool this and sieve it, but i skipped and proceeded directly)
Now add in the unsweetened khoya and mix along with the coarse gram flour… make HOMEMADE KHOYA
It will slowly blend and loosen up. Keep sauteing over low flame. Try our 7 CUP BURFI
Meanwhile melt the sugar in water and bring it to a rolling boil. Starting checking for single thread consistency.
About in 5 minutes the sugar will thicken and bubble vigorously…when you touch the syrup in between your thumb and index, it should form a thin single thread.
Immediately switch off and pour this over the gram flour khoya mixture. Also add in the cardamom powder at this stage and keep stirring.
The mixture will look chunky at first. Try our Easiest BADAM BURFI
As the syrup blends it will soften and rolls to a halwa form… keep scrapping and stirring all the time, flame over low medium level.
At a point it will form a soft ball with ghee oozing out…Just sample some see if it forms a soft ball when you roll, and if it does then it has reached the burfi stage.
Switch off! Grease a plate with ghee…
Transfer that mixture to that greased plate and lightly flatten.
Sprinkle with chopped cashews on top and press gently.
Let this cool completely and cut into desired shape… into diamonds or square or just pop into your mouth!
- Makes 20 burfi (2″x2″)
- You may use little rose water for more flavor.
- Assorted chopped nuts works too… almonds, pistachio, cashews, melon seeds etc
- If the syrup crosses the single thread then your burfi will be too firm … kind of hard.
- If you take a little early / before the single thread you burfi will not set and will be like halwa. Its still edible but wont be able to cut them.