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Home » Sweet Tooth » Mohanthal

Mohanthal

Published: Nov 9, 2021 · by Shilpa · 2 Comments

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Mohanthal is a traditional Gujarati and Rajasthani sweet made with besan (gram flour). This rich and decadent mithai has a soft, melt-in-mouth yet grainy texture. Crunchy bits of crumbled besan in a soft base are what sets it apart from besan barfi. 'Mohan' is another name of Lord Krishna and thal means a plate, and this sweet is considered Krishna's favourite. This dish is an integral part of festivals like Janmashtami, Navratri, and Diwali.
mohanthal

Mohanthal step-by-step recipe with video and photos.

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  • About this recipe
  • Ingredients
  • Step by step instructions
  • Useful tips
  • FAQs
  • Bonus
  • Recipe card
  • Comments

About this recipe

Mohanthal is a traditional Gujarati and Rajasthani sweet made with besan (gram flour). This rich and decadent mithai has a soft, melt-in-mouth yet grainy texture. Crunchy bits of crumbled besan in a soft base are what sets it apart from besan barfi. 'Mohan' is another name of Lord Krishna and thal means a plate, and this sweet is considered Krishna's favourite.

This dish is an integral part of festivals like Janmashtami, Navratri, and Diwali. The enticing flavour of this dish comes from the use of cardamom, saffron, and sometimes rosewater. This can be made ahead and stored. This recipe is from one of my Gujarati friends who makes delicious Mohan thal.

Festivals are incomplete without sweets and this is a perfect way to complete your celebrations. Here is my fail-proof recipe, even if you are making mohanthal for the first time. Read on for ingredients, step-by-step instructions, all the tips, and FAQS to make this rich and decadent sweet treat.

mohanthal

Ingredients

ingredients to make mohanthal

Besan: (gram flour) This is the main ingredient.

Ghee: I have used homemade ghee in this recipe.

Sugar: I have used raw sugar; however, plain sugar can also be used.

Milk powder and milk: A small amount of milk is used initially to crumble the besan. Milk powder sets this sweet apart from besan burfi. You can also use equal quantities of khoya for a richer taste.

Other ingredients: Cardamom powder, saffron, and edible silver foil (chandi ka varq).

Step by step instructions

Take besan, 1 tablespoon ghee, and 2 tablespoons of milk in a large pan. Mix well and crumble the besan well using your fingers. Cover and set aside for 30 minutes (steps 1,2).

Once the besan has rested, pass it through a sieve to remove any big lumps. Press the mixture using the back of a spoon to get as much mixture as possible (steps 3,4).

mohanthal steps 1-4.

In a large pan or kadhai, heat 1¼ cup ghee until it is fully melted. Once the ghee melts, turn the heat to low and add the besan mixture (step 5).

Fry the besan on low heat for 15-18 minutes. Continue stirring the mixture continuously (step 6).

The mixture will initially become frothy, then get a honeycomb texture and slowly turn light golden. Turn off the heat and continue stirring for another 3-4 minutes. Set it aside to cool down (steps 7,8).

mohanthal steps 5-8.

In another pan, take sugar and water. Place it on medium heat. Stir the mixture for one minute or until the sugar melts (step 9).

11. Once the sugar melts, do not stir. Let the syrup boil until it reaches one string consistency, about 10-12 minutes (step 10).

Once the besan cools, add milk powder, cardamom powder, and saffron to it. Mix well to fully incorporate the milk powder, making sure there are no lumps (steps 11,12).

mohanthal steps 9-12.

Once the sugar syrup reaches one-string consistency, carefully pour it into the besan (step 13).

Stir and mix until the whole mixture comes together {see tips section} (step14).

Pour the mixture into the prepared pan/thali and level it using a spatula or the back of a spoon (step 15).

Allow it to set completely at room temperature. This may take 3-4 hours (step 16).

mohan thal steps 13-16.

Once the mohan thal is set, top it with silver foil (chandi ka vark) and cut it into squares.

mohanthal

Useful tips

It is important to crumble the besan well after adding milk and ghee (see how to prepare besan in step-by-step instructions). Use your fingers to crumble or take besan between your two palms and rub it well. Do this for at least five minutes. This is the key to getting the grainy texture of Mohan thal. If you skip it, you will have a besan burfi texture.

Do not skip sifting the crumbled besan. We don't want to have any lumps in it.

Do not stop stirring the besan. The mixture will initially become frothy, then get a honeycomb texture and slowly turn light golden. It is important to keep stirring throughout the process.

Once the besan turns light golden, turn off the heat and continue stirring for another 5 minutes. Do not stop stirring immediately as the residual heat from the pan can burn the besan. Alternatively, transfer the fried besan to another pan to prevent it from burning.

When making the syrup, it is important not to stir after sugar melts. Let it simmer undisturbed for the first few minutes.

The sugar syrup has to reach one-string consistency (see image above). To check if the syrup is done, take a few drops of the syrup and let it cool for a few seconds. Take the syrup onto your finger and press it gently between your finger and thumb. If the syrup forms a single thread, it has reached one string consistency. Alternatively, if you have a candy thermometer, you can place it in the syrup and simmer until the temperature of the syrup reaches 115 C (240 F).

Let besan cool down before adding the syrup. If you add the syrup to the hot besan, it will not be set.

Do not stir for too long after adding sugar syrup to besan, otherwise, it will become rubbery.

I have used 1 cup of sugar in this recipe, which gives perfect sweetness as per our liking. If you want a sweeter mohanthal, use 1½ cups of sugar and 1 cup water to make the syrup.

mohanthal

FAQs

What is the difference between this and besan burfi?

The textures for both are very different. Barfi has a smooth texture while Mohan thal is grainy. While besan is the key ingredient for both the sweets, milk is not used in besan burfi whereas it is used here.

How to store Mohan thal?

Place it in an air-tight container and store it at room temperature for up to one week. If you want to store it for longer, place it in the refrigerator. However, it is important to place it on the counter for 3-4 hours and bring it to room temperature before serving.

Can I use jaggery to make mohanthal?

I have not tried making it with jaggery. However, I use raw sugar and it works perfectly in this recipe.

What besan to use in mohanthal?

In my recipe, I have used regular besan which works perfectly and is easily available. You don't have to use the coarse variety of besan (also called laddu besan) to make it.

diwali celebrations

Bonus

This recipe:
- is traditional and authentic
- includes all the tips and tricks you will need
- is perfect for festivals and celebrations

mohanthal

Recipe card

Mohanthal

Shilpa
Mohanthal is a traditional Gujarati and Rajasthani sweet made with besan (gram flour). This rich and decadent mithai has a soft, melt-in-mouth yet grainy texture. Crunchy bits of crumbled besan in a soft base are what sets it apart from besan barfi. 'Mohan' is another name of Lord Krishna and thal means a plate, and this sweet is considered Krishna's favourite. This dish is an integral part of festivals like Janmashtami, Navratri, and Diwali.
5 from 6 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine Gujarati, Indian
Prep Time 20 mins
Cook Time 30 mins
Resting Time 30 mins
Total Time 1 hr 20 mins

Ingredients
  

For the besan mixture

  • 2 cups besan (gram flour)
  • 1 tablespoon ghee
  • 2 tablespoon milk

Other ingredients

  • 1¼ cup ghee
  • ¾ cup milk powder
  • ½ teaspoon cardamom powder
  • ½ teaspoon saffron
  • Edible silver foil (chandi ka varq) optional

For the sugar syrup

  • 1 cup sugar (see notes)
  • ⅔ cup water

Instructions
 

Prepping the besan

  • Take besan, 1 tablespoon ghee, and 2 tablespoons of milk in a large pan. Mix well and crumble the besan well using your fingers
  • Crumble for 4-5 minutes until the besan becomes grainy
  • Cover and set aside for 30 minutes
  • Once the besan has rested, pass it through a sieve to remove any big lumps. Press the mixture using the back of a spoon to get as much mixture as possible. Set it aside

Frying besan

  • In a large pan or kadhai, heat 1¼ cup ghee until it is fully melted
  • Once the ghee melts, turn the heat to low and add the besan mixture
  • Fry the besan on low heat for 15-18 minutes
  • Continue stirring the mixture continuously. The mixture will initially become frothy, then get a honeycomb texture and slowly turn light golden
  • Turn off the heat and continue stirring for another 3-4 minutes. Set it aside to cool down (see tips section above)

Making sugar syrup

  • In another pan, take sugar and water. Place it on medium heat
  • Stir the mixture for one minute or until the sugar melts
  • Once the sugar melts, do not stir. Let the syrup boil until it reaches one string consistency (about 10-12 minutes)

Setting Mohan thal

  • Line or grease a 20 cm X 20 cm tray or a 30 cm round thali
  • Once the besan cools, add milk powder, cardamom powder, and saffron to it
  • Mix well to fully incorporate the milk powder, making sure there are no lumps
  • Once the sugar syrup reaches one-string consistency, carefully pour it to the besan
  • Stir and mix until the whole mixture comes together (see tips section above)
  • Pour the mixture into the prepared pan/thali and level it using a spatula or the back of a spoon
  • Allow it to set completely at room temperature. This may take 3-4 hours. Alternatively, place it in the refrigerator for 30 minutes to set
  • Once the mohan thal is set, top it with silver foil (chandi ka vark) and cut it into squares

Notes

I have used 1 cup of sugar in this recipe, which gives perfect sweetness as per our liking. If you want a sweeter mohanthal, use 1½ cups of sugar and 1 cup water to make the syrup.
See the tips section above to make perfect Mohan thal.
Nutrition Facts
Mohanthal
Amount Per Serving
Calories 215 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 36mg12%
Sodium 27mg1%
Potassium 168mg5%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 52IU1%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

Click here to watch mohanthal web story.

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Reader Interactions

Comments

  1. Michelle

    November 29, 2021 at 12:01 pm

    5 stars
    This mohanthal recipe looks delicious! Your step-by-step instructions are incredibly helpful and I look forward to trying it.

    Reply
  2. nancy

    November 30, 2021 at 9:42 am

    5 stars
    what a delicious treat !!! thanks for the recipe

    Reply

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