Mohanthal
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A rich fudge of coarse gram flour roasted in ghee, set with sugar syrup and flavoured with cardamom and saffron.
Region: GujaratOccasion: Diwali, weddings and temple offeringsTime: 1 hrServes: 16 piecesVegetarian
Ingredients
- 2 cups coarse besan
- ¼ cup milk
- ¾ cup ghee, plus 2 tbsp
- 1 cup sugar
- ½ cup water
- ½ tsp cardamom powder
- A few saffron strands soaked in warm milk
- 2 tbsp sliced almonds and pistachios
Method
- Rub the besan with 2 tbsp warm ghee and the milk until crumbly. Rest for 30 minutes and sieve.
- Roast the besan in ¾ cup ghee on low heat, stirring constantly, for 20–25 minutes until golden and fragrant.
- Meanwhile boil the sugar and water to a one-string syrup, with saffron.
- Take the besan off the heat, pour in the syrup and cardamom and stir quickly.
- Spread in a greased tray, sprinkle nuts and press lightly. Cut into pieces when set.
History
Mohanthal is traditionally said to be named after Mohan, a name of Krishna, and is offered in Krishna temples of the Pushtimarg tradition, such as Shrinathji's.
Significance
It is made at home for Diwali and offered as prasad, and Gujarati sweet shops make it all year.