Mohanthal

Mohanthal/Chickpeaflour Fudge

Mohanthal/Chickpeaflour Fudge is a traditional and popular sweet made to celebrate any festival or occasion and is from Gujarat and Rajasthan (Western part of India). It is made by roasting chickpea flour and ghee together and than adding sugar syrup to it. It has melt in mouth and has coarse texture. It is very rich in flavor and addition of cardamom , saffron and rose water further enhances its aroma and taste. The dish is garnished with slivered almonds and pistachio to make it rich.

I have used the regular fine chickpea flour (besan) to make mohanthal. You can also use coarse chick pea flour if available. The process of giving dhabo is important to make a nice and coarse mohanthal. Melted ghee and milk is added to the chickpea flour and mixed well. The mixture is then pressed and kept aside for 30 minutes. The mixture is sieved from a big hole sieve.  You get nice grainy and coarse texture of the flour. This process is known as “dhabo devo”.

Always roast the chickpea flour on a low heat till it is aromatic and golden brown in colour.

Mohanthal/Chickpeaflour Fudge

The most crucial step is to make a  perfect melt in mouth mohanthal is making a perfect consistency sugar syrup. Make 1.5 string consistency of sugar syrup.

  • If the sugar syrup is cooked less of about one string consistency, then after you mix the roasted chickpea flour mixture in it, cook the entire mixture again on medium heat till sugar syrup is nicely absorbed and mixture becomes smooth and starts leaving the edges of the pan.
  • If the sugar syrup is cooked more, around 2 or multiple string then add around 2 tbsp water in it and immediately remove the syrup from heat to stop from further cooking. Now add the cooled raosted chickpea flour mixture to it. Mix well till all the mixture is nicely absorbed.
  • Even if you make a 1.5 string consistency sugar syrup and after mixing it with the roasted chikpea flour mixture, the mixture seems to dry out and crumbly,  then add around 2-3 tbsp of milk to it to make the mixture smooth.

The mohanthal needs around 3-4 hours to set or most preferably overnight. So do not hurry in cutting the mohanthal.

Mohanthal has good amount of ghee and is made with chickpea flour and is a good sweet to be had in winters. Also a perfect sweet to celebrate Janmashthami, Diwali, Holi, or any occassion. It is a popular sweet in Gujarati weddings too.

Mohanthal/Chickpeaflour Fudge

So friends do try making this delicious recipe for your loved ones and do share your feedback with me.

Khao dilse, khilao dilse aur banao dilse…

 

 

Mohanthal/Chickpeaflour Fudge
Print Recipe
5 from 1 vote

Mohanthal/Chickpeaflour Fudge

Mohanthal/Chickpeaflour Fudge is a traditional and popular sweet made to celebrate any festival or occasion and is from Gujarat and Rajasthan (Western part of India). It is made by roasting chickpea flour and ghee together and than adding sugar syrup to it. It has melt in mouth and has coarse texture. It is very rich in flavor and addition of cardamom , saffron and rose water further enhances its aroma and taste. The dish is garnished with slivered almonds and pistachio to make it rich.
Prep Time10 mins
Cook Time30 mins
Course: Dessert, festivalfood, sweet
Cuisine: Gujarati, Indian, Rajasthani
Keyword: almond, besan, chichpeaflour, dessert, diwali, dusshera, festivalfood, ghee, glutenfree, holi, indiansweet, janmashthami, kids, meltinmouth, pistachio, sugarsyrup, Sweet, traditional, wintersweet
Servings: 20 pieces
Calories: 191kcal

Equipment

  • heavy bottom pan
  • spatula
  • sieve
  • bowl
  • measuring cup
  • measuring spoon
  • pot
  • spoon
  • Baking tray

Ingredients

  • 2 cup chickpea flour besan
  • 3 tbsp ghee melted, clarified butter
  • 3 tbsp milk
  • 1 cup ghee melted, clarified butter
  • 1 cup sugar
  • 3/4 cup water
  • 1 tsp cardamom powder elaichi powder
  • 1 tsp saffron strands kesar
  • 1 tbsp rose water gulabjal, optional
  • 8 almond slivered
  • 8 pistachio slivered
  • 1/2 tsp ghee for greasing tray

Instructions

Dhabo Devo (Add milk, ghee, to flour, press and sieve)

  • Take chickpea flour (besan) in a bowl. Add melted ghee in it.
    Mohanthal/Chickpeaflour Fudge
  • Add milk in it and mix.
    Mohanthal/Chickpeaflour Fudge
  • Mix well with the help of your fingertips till everything is mixed well.
    Mohanthal/Chickpeaflour Fudge
  • Gently press the mixture and cover with lid and keep it aside for 30 minutes. (This process is known as "dhabo devo'". It helps to make flour crumbly and coarse).
    Mohanthal/Chickpeaflour Fudge
  • After 30 minutes take a big hole sieve as shown.
    Mohanthal/Chickpeaflour Fudge
  • Put the pressed mixture into the sieve and break down the big lumps with your hands and sieve the mixture by pressing in between. (For making it easier you can also grind the mixture into a mixture grinder).
    Mohanthal/Chickpeaflour Fudge
  • The sieved mixture will look grainy and coarse as shown.
    Mohanthal/Chickpeaflour Fudge

Roasting chickpea flour

  • Heat ghee in a heavy bottom kadhai or pan on high heat.
    Mohanthal/Chickpeaflour Fudge
  • Lower the heat and add the sieved chickpea flour mixture.
    Mohanthal/Chickpeaflour Fudge
  • Mix the mixture well till entire ghee is absorbed keeping on low heat.
    Mohanthal/Chickpeaflour Fudge
  • Now stir continuously and cook the mixture on medium heat. After five minutes, the mixture will start to get aromatic.
    Mohanthal/Chickpeaflour Fudge
  • After couple of minutes the mixture will become light and frothy.
    Mohanthal/Chickpeaflour Fudge
  • It will start to become dark and aromatic.
    Mohanthal/Chickpeaflour Fudge
  • Switch off the heat and keep it aside to cool.
    Mohanthal/Chickpeaflour Fudge

Sugar Syrup

  • In the meanwhile put sugar and water in a pot to heat.
    Mohanthal/Chickpeaflour Fudge
  • Mix well and cook on high heat for couple of minutes.
    Mohanthal/Chickpeaflour Fudge
  • Lower the flame and add cardamom powder, saffron and rose water. Mix well.
    Mohanthal/Chickpeaflour Fudge
  • Cook on medium heat for 7-8 minutes stirring in between.
    Mohanthal/Chickpeaflour Fudge
  • The syrup will get 1.5 string consistency.
    Mohanthal/Chickpeaflour Fudge
  • To check the consistency of sugar syrup, remove in a plate and it will become thick and not move.
    Mohanthal/Chickpeaflour Fudge
  • Or put the syrup in between your finger tips and check it by pressing the fingers, you will see a thick string formed . (if your sugar syrup cooks more than this then remove from the heat and add 2 tbsp of water to it.). Once the sugar syrup has reached 1.5 string consistency immediately remove from the heat to avoid from further cooking. Keep it aside.
    Mohanthal/Chickpeaflour Fudge

Mix roasted flour and sugar syrup

  • Now add the prepared sugar syrup to the cooled chickpea flour mixture.
    Mohanthal/Chickpeaflour Fudge
  • Mix well till all the sugar syrup is nicely absorbed and mixture is cooled.
    Mohanthal/Chickpeaflour Fudge
  • The ghee will come up. (If the mixture becomes crumbly or thick add around 2-3 tbsp of milk and it will become smooth to pour in a tray).
    Mohanthal/Chickpeaflour Fudge
  • Pour the mixture in a greased tray. Press it well. Some of the ghee will float on top.
    Mohanthal/Chickpeaflour Fudge
  • I have removed some ghee from the top.
    Mohanthal/Chickpeaflour Fudge
  • Garnish the mohanthal with slivered almonds and pistachio. Press them well.
    Mohanthal/Chickpeaflour Fudge
  • Let the mohanthal set for 3-4 hours. The ghee will be absorbed nicely. Once the mohanthal is set cut it into equal pieces and remove and serve.
    Mohanthal/Chickpeaflour Fudge
  • Remove the mohanthal in a serving plate and serve. Or it can be stored for 15 days in an airtight container.
    Mohanthal/Chickpeaflour Fudge

Nutrition

Calories: 191kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 10mg | Potassium: 111mg | Fiber: 1g | Sugar: 11g | Vitamin A: 9IU | Calcium: 9mg | Iron: 1mg

 

 

One thought on “Mohanthal

  • October 20, 2019 at 9:31 pm
    Permalink

    looking very tempting and mouthwatering!!

    Reply

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