Mohanthaal

Mohanthaal is popularly known as Besan Burfi. I tried searching to find out why it was initially named as Mohanthaal, but couldn’t really find anything authentic to share.

My home town still has a store in the old city that calls it “Mohanthaal” and I prefer that to calling it plain Besan Burfi. Though, I am not a big fan of Ghee, in spite of belonging to the city where most people proudly belong to the blood group of “ghee positive”, but certain dishes have to use ghee to have the authentic taste and this is one of those dishes. So, if you are thinking of substituting your ghee with oil/butter, Please don’t.

If you are health conscious, eat less and control it. Its not good to give up on taste. I always ask people to stick to the original flavor of certain dishes. Its lovely to have fusion dishes once in a while, but make sure your fusions or changes to a dish do not make it lose its original flavor.

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Mohanthaal

Gram flour cooked with sugar syrup and clarified butter.

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Rating: 5
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Cuisine

Indian

Prep Time

10 minutes

Cook Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 3 cups Gram flour Besan
• 2 cups Ghee Clarified Butter
• 1/2 cup milk I prefer Whole milk but you can use any
• 1 tsp cardamom powder
• 1 cup Sugar
• 1/2 cup Water More if needed
• 1/2 cup Almonds + Pistachios chopped in flakes

Cuisine Indian Prep Time 10 minutes Cook Time 40 minutes Servings people MetricUS Imperial Ingredients 3 cups Gram flour Besan 2 cups Ghee Clarified Butter 1/2 cup milk I prefer Whole milk but you can use any 1 tsp cardamom powder 1 cup Sugar 1/2 cup Water More if needed 1/2 cup Almonds + Pistachios chopped in flakes

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Add ½ cup ghee into gram flour. Rub the ghee well into flour and try to make some crumby texture.

   
2. Then add milk 1 tbsp by 1 tbsp and again rub and make some crumby texture using your palm. You will get some breadcrumb like texture. You need to rub the mixture.

   
3. Then in deep skillet, heat the 1½ cup ghee.

   
4. Add that crumby mixture and roast it into ghee for 10 - 15 minutes.

   
5. Once it will get dark brown color, switch of the flame, and let it cool little bit.

   
6. Again take one sauce pan and add sugar and ½ cup water and let it boil. Once it reaches two treads consistency, switch of the flame. Then add sugar syrup into roasted flour, mix it well.

   
7. Finally add cardamom powder and saute for another 5 minutes.

   
8. Immediately transfer the mixture into greased plate. Make sure to level the mohanthal at appropriate height.

   
9. Now sprinkle the almonds flakes, and press well into fudge.

   
10. Using knife cut the square pieces and let it cool.