An authentic Gujarati sweet recipe is very well known for its richness and creaminess. A gram flour (besan) based barfi is especially prepared during the festival season. It resembles any other besan barfi, yet it carries its own unique and rich, creamy taste in each bite. Besan-based barfi is very common in India, although mohanthal is the combination of barfi fudge and halwa, which is known for its moist and creamy taste.
In Gujarati households, mohanthal is made during festivals as well as during the time of winter, as it has many nutritional health benefits. The best mohanthal available in Gujarat is in the Mehsana district. However, it is easily available all over Gujarat.
Mohanthal mithai is very healthy as it consists of ghee, mawa, and dry fruits. Basically, mohanthal is a besan fudge, known as mohanthal mithai in Gujarat. A quick and easy sweet, cooked in an hour. For the authentic and traditional mohanthal sweet, follow the steps given below.
Standard Gujarati Mohanthal Recipe
- 3 cups Gram flour (besan)
- 1/4 cup Ghee
- 1/2 cup Milk
- 1/2 cup Sugar
- 1/2 cup Water
- 1/2 cup Chopped dry fruits
- 1/2 cup Khoya (mawa)
- 1/4 tbsp Cardamom powder
- Pinch of saffron food color (optional)
- Silver vark for Garnishing (optional)
- In a large bowl ,combine 3 cups of besan, 1/4 cup ghee and 1/4 cup milk stir until the besan turns moist. Crumble and mix until the besan has a grainy texture. Then sieve the besan in a large holes sieve. Keep aside the mixture.
- In a large pan, add 1 cup of ghee and the besan mixture. Roast the besan at low flame for 20 minutes or until the besan turns golden brown and releases the ghee from the sides.
- Add 1/2 cup milk and stir continuously. The besan mixture becomes frothy and more grainy. Keep cooking until the milk is absorbed properly. Place it in a bowl and let it sit for a moment.
- Now, take a non-stick pan, add 1 1/2 cup sugar and 1/2 cup water. Boil until a string-like consistency of sugar syrup is obtained. Add saffron food color (optional) and mix well. Add khoya 1/2 cup and mix until it is well combined in the sugar syrup.
- Put the roasted besan mixture into the sugar syrup and stir carefully until it is well combined. The mixture should be cooked until it leaves the sides of the pan.
- Add 1/4 tbsp cardamom powder and dry fruits to it and mix. Transfer the mixture into a tray or a thali. Tap and level the top surface. Knife it into the desired shape.
- Let it rest for 4 hours, then refrigerate for quick setting. Once it has set perfectly, unmold it and garnish it with silver vark.
- If the besan mixture has thickened and is not smooth enough to pour in , 2–3 tablespoons of milk can be added.
- It stays fresh in an airtight container at room temperature for almost 10 days.
- To level the top surface, use a small bowl, put some ghee at the bottom of the bowl, and tap to have a smooth surface.
Mohanthal mithai is very healthy as it consists of ghee, mawa, and dry fruits.In Gujarati households, mohanthal is made during festivals as well as during the time of winter, as it has many nutritional health benefits. The best mohanthal available in Gujarat is in the Mehsana district. People in Gujarat, however, can make mohanthal as easily as doodhpak and kesar peda.
Which state is Mohanthal from?
It is a traditional Gujarati sweet and a very famous Rajasthani sweet. Although in Rajasthan, mohanthal is made from khoya, in Gujarat, gram flour is used.
Why is it named Mohanthal?
It is a dessert that is believed to have been loved by Lord Krishna. The name is based on one of Krishna’s names, ‘Mohan’ which means charming, and ‘Thal’ means dish.
What is the difference between barfi and mohanthal?
The textures of both are different. Barfi is a melt-in-mouth kind of soft sweet, whereas Mohanthal has the grainy texture of crumbled besan.