Mohanthal

Mohanthal (Gujarati Besan Sweet)

Mohanthal is a rich, gram-flour fudge from Gujarat, often made for Diwali and weddings. Slow-roasted besan is bound with ghee, milk and sugar into dense, melt-in-the-mouth squares topped with almonds and pistachios.

Prep

15 min

Cook

45 min

Total

60 min

Serves

16 pieces

Difficulty

Medium

Recipe ingredients

• •250 g (8½ oz / 2 cups) besan (chickpea/gram flour), fine-milled besan gives the smoothest texture; do not substitute plain flour
• •120 g (½ cup) ghee, clarified butter; do not substitute oil for an authentic taste
• •200 ml (¾ cup + 1 tbsp) full-fat milk
• •200 g (1 cup) granulated sugar
• •60 ml (¼ cup) water, for the sugar syrup
• •1 tsp green cardamom powder
• •nutmeg powder, ¼, optional, traditional addition
• •1 tbsp slivered almonds
• •1 tbsp slivered pistachios
• •2 tbsp chopped raw mango powder (amchur) soaked in 1 tbsp warm milk, optional traditional tangy layer; omit for a sweeter version
• •edible camphor, ½, optional, a tiny pinch adds authentic temple-sweet aroma

Steps

1. 1 Grease a 20 cm (8 in) square tin with ghee and line with parchment. Sprinkle half the almonds and pistachios across the bottom.
2. 2 In a heavy, wide pan, melt the ghee over medium-low heat. Add the besan and stir continuously with a wooden spoon. Roast for 18–22 minutes, until the flour turns a deep golden-tan color, smells nutty, and the ghee begins to separate from the mixture. Keep the heat low-medium to avoid browning too fast, which would make the mohanthal gritty.
3. 3 While the besan roasts, combine the sugar and 60 ml water in a small saucepan. Bring to a boil and cook until you reach a one-thread consistency: a drop pressed between thumb and forefinger forms a single thin thread (about 105 °C / 220 °F on a candy thermometer).
4. 4 Stir the warm milk into the roasted besan a little at a time to prevent lumps, then cook 2 minutes more until you have a thick, pourable batter.
5. 5 Pour the hot sugar syrup into the besan in a slow, steady stream, stirring constantly. Add the cardamom, nutmeg, and edible camphor (if using). Keep stirring over low heat for 6–8 minutes, until the mixture leaves the sides of the pan and forms a soft, fudgy mass that holds its shape on a spoon.
6. 6 Fold in the soaked amchur mixture (if using).
7. 7 Transfer the mixture to the prepared tin, wet your palms slightly, and press evenly to about 2 cm (¾ in) thick. Smooth the top and scatter the remaining almonds and pistachios, pressing them in gently.
8. 8 Let cool at room temperature for at least 4 hours, or until fully set. Do not refrigerate while warm or the surface will weep moisture.
9. 9 Cut into 16 squares or diamonds with a greased knife. Store in an airtight container at room temperature for up to 10 days; the flavor deepens after a day. Doneness cue: the finished sweet should feel firm but give slightly when pressed, and taste fully cooked (no raw besan flavor).