How to make mohanthal at home: 5 easy steps
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Mohanthal recipe: Make this rich mithai at home
Mohanthal is a traditional Gujarati and Rajasthani mithai made with besan, ghee and sugar. Its signature texture comes from slowly roasting the besan until it develops a rich, nutty aroma, followed by adding sugar syrup to help the mixture set into soft, grainy pieces.
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Step 1: Prepare the besan mixture
Take 2 cups besan, 2 tablespoons melted ghee and about 4 tablespoons milk in a bowl. Rub the mixture between your fingers until it resembles coarse crumbs. Let it rest for around 10 minutes, then pass it through a coarse sieve to create an even, grainy mixture. This step helps give mohanthal its characteristic danedaar texture.
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Step 2: Roast the besan in ghee
Heat around ½ cup ghee in a heavy-bottomed pan over low to medium heat. Add the prepared besan mixture and roast it slowly, stirring continuously. Cook for around 15–20 minutes, or until the besan turns golden and releases a rich, nutty aroma. Avoid rushing this step, as roasting the besan properly is key to the flavour of the mithai.
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Step 3: Prepare the sugar syrup
In a separate pan, combine 1 cup sugar with about ¾ cup water and cook until the syrup reaches approximately 1½-string consistency. Add ¼ teaspoon cardamom powder and, if desired, a little nutmeg or saffron for extra flavour. Keep the syrup hot while you finish the besan.
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Step 4: Combine the besan and sugar syrup
Take the roasted besan off the heat and carefully add the hot sugar syrup. Stir continuously so the syrup blends evenly and no lumps form. Keep mixing until the mixture thickens and reaches a setting consistency.
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Step 5: Set, garnish and cut
Grease a tray or thali with a little ghee and transfer the mixture to it. Spread it evenly and top with sliced almonds and pistachios. Allow the mohanthal to cool and set completely before cutting it into squares or diamonds. Store the pieces in an airtight container.
Tip: Keep the besan on low heat while roasting and stir continuously. The slow roasting is what gives mohanthal its characteristic golden colour and deep, nutty flavour.
Tip: Keep the besan on low heat while roasting and stir continuously. The slow roasting is what gives mohanthal its characteristic golden colour and deep, nutty flavour.