Mohan Thal - A Traditional Gujarati Sweet

Few days back when we were watching Sanjeev Kapoor's Kitchen khiladi, one lady made mohan thal. My huby said , make this one  if you can. In my life I never made this kind of authentic sweets, so I look it up all the recipes I found for this one, I wanted to stay as close as traditional one for first time, then next time I will use it what is easy and fast for me. I have one recipe book in Gujarati and that one as easy as it goes but still stay very traditional so here it comes.

Ingredients :

2 cups Chick pea flour / Besan
1 to 1/4 cup ghee (its up to you how much you want to use it)
3 tbsp. warm milk
1 cup fresh grated khoya (you can use store brought too)
2 cups sugar to make sugar syrup
few strands of kesar (saffron)
few Almond slices
nutmeg powder
2 tsp. cardamom powder


Method:

Warm milk and keep it aside.
Add melted ghee and milk in to chickpea flour and mix it. you can use food processor also. Texture should be now crumbly.

On other side make sugar syrup. Add sugar in large pot and add water till sugar is sink. Make one thread consistency syrup and leave it on very low flame till you use it.

Now sieve chick pea mixture thru a medium holed sieve. Use it everything.

Now heat the ghee in non stick pan along with besan mixture and keep stirring and cooking till it gets nice golden brown color. You have to do this on very medium to low flame. you can not rush it.

Otherwise you will have burn flavor mohanthal and all your efforts goes to drain.
now add Khoya, cardamom powder, almonds, nutmeg powder and mix again till it becomes smooth and khoya is all mix up.

Add sugar syrup and kesar in it and cook till it mixture become thick.
Pour the mixture in pre greased dish and spread it nicely.
Sprinkle leftover almonds pieces on top and grate some fresh nutmeg to gives nice flavor.
You can make thick pieces or thin, its up to you.

Let it cool for 5 minutes and then cut it and cool completely to remove from dish and store in air tight container.

Enjoy.

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