Mohanthal - Traditional Indian Sweet

Ingredients

• 1 cup (120g) besan (chickpea flour) 1 cup (120g) besan (chickpea flour)
• 1/2 cup (120ml) ghee (clarified butter) 1/2 cup (120ml) ghee (clarified butter)
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 1 tablespoon rose water 1 tablespoon rose water
• 2 tablespoons slivered almonds 2 tablespoons slivered almonds
• 2 tablespoons chopped pistachios 2 tablespoons chopped pistachios

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 25g (Sugars: 18g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large pan, heat the ghee and oil over medium heat.
2. 2.
   Add the besan to the pan and roast it on low heat, stirring continuously, until it turns golden brown and releases a nutty aroma.
3. 3.
   In a separate saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves completely, creating a syrup.
4. 4.
   Add the cardamom powder and saffron strands to the syrup, stirring well.
5. 5.
   Slowly pour the syrup into the roasted besan mixture, stirring continuously to avoid lumps.
6. 6.
   Cook the mixture on low heat, stirring constantly, until it thickens and starts to leave the sides of the pan.
7. 7.
   Remove the pan from heat and add the rose water. Mix well.
8. 8.
   Transfer the mixture to a greased square or rectangular dish and spread it evenly.
9. 9.
   Garnish with slivered almonds and chopped pistachios, pressing them gently into the surface.
10. 10.
    Allow the Mohanthal to cool completely before cutting it into diamond-shaped pieces.
11. 11.
    Serve and enjoy!

Treat your ingredients with care...

• Besan (chickpea flour) — Ensure that the besan is fresh and finely ground for the best texture and flavor.
• Ghee (clarified butter) — Use high-quality ghee for a rich and authentic taste. If unavailable, substitute with unsalted butter.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding them to the recipe to enhance their flavor and color.

Tips & Tricks

• To achieve a crumbly texture, make sure to roast the besan on low heat and stir continuously to prevent burning.
• For a richer flavor, you can replace the vegetable oil with ghee.
• Mohanthal tastes best when served at room temperature or slightly warm.
• Store the leftovers in an airtight container at room temperature for up to a week.
• Mohanthal can be served as a standalone dessert or paired with a cup of masala chai for a delightful combination.

Serving advice

Serve Mohanthal on a decorative platter or in individual dessert bowls. Garnish with a sprinkle of cardamom powder and a few saffron strands for an elegant touch. Accompany it with a small bowl of pistachios for guests to enjoy alongside the sweet treat.

Presentation advice

To enhance the presentation, arrange the diamond-shaped Mohanthal pieces in a circular pattern on a serving platter. Place a small silver or gold leaf on top of each piece for a touch of opulence. Serve with a side of rose petals for an extra visual appeal.