mohanthal recipe | halwai style mohanthal sweet | mohanthal mithai

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mohanthal recipe | halwai style mohanthal sweet | mohanthal mithai with detailed photo and video recipe. a traditional and authentic besan flour-based sweet recipe known for its creamy and richness. it is a popular besan based barfi recipe from the state of gujarat and is prepared especially during the festival season and occasion. it shares the same shape and texture of a besan barfi, yet it does carry its own unique and creamy taste in each bite.
mohanthal recipe



mohanthal recipe | halwai style mohanthal sweet | mohanthal mithai with step by step photo and video recipe. besan based sweets or desserts are very common across india and are prepared in various forms. the most common is the barfi, but it can also be made as laddu, halwa, pak sweets and churma too. in addition to these, the other popular sweet from besan is mohanthal which is a combination of barfi fudge and halwa known for its moist and creamy taste.

well, many would argue this recipe is nothing but a besan barfi. with the look, you may say that, but technically it is completely different with the steps and ingredients used in it. firstly, the besan barfi recipe is harder and brittle in texture as compared to the mohanthal. hence i termed this sweet as a mixture of barfi and halwa. secondly, the cooking ingredients and the steps are completely different to most of the barfi recipes. it includes milk and khoya in addition to the besan and sugar syrup. the addition of khoya and milk makes it softer and moister and thus reducing the sugar syrup brittle texture. it also helps to make it creamier and just melts in your mouth. therefore, i would heavily recommend trying this once and enjoy it with your friends and family.

halwai style mohanthal sweet

furthermore, i would like to add some additional tips, suggestions and variants to mohanthal mithai recipe. firstly, for a smooth and moist texture, i would heavily recommend using fresh and best quality besan or chickpea flour. i have used the same besan flour as the besan laddu and i would recommend the same. secondly, due to the addition of milk and khoya, the besan mixture takes extra time to settle. you may have to keep it refrigerated for a minimum of 2 hours before shaping and serving. lastly, to decorate i have topped it with chopped pista and badam after it is sliced. do not add it while mixing or after transferring to plate, it may not get the required texture otherwise.

finally, i request you to check my other related indian sweets recipes collection with this post of mohanthal recipe. it mainly includes my other related recipes like kozhukattai, puran poli, rava modak, poornam boorelu, rava laddu, wheat sweet, tutti frutti burfi, pancharatna sweet, appalu, crushed peanut chikki. further to these i would also like to mention my other related recipe categories like,

mohanthal video recipe:

recipe card for halwai style mohanthal sweet recipe:

mohanthal recipe

mohanthal recipe | halwai style mohanthal sweet | mohanthal mithai

HEBBARS KITCHEN
easy mohanthal recipe | halwai style mohanthal sweet | mohanthal mithai
3.84 from 6 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Resting Time 4 hrs
Total Time 5 hrs 40 mins
Course sweet
Cuisine gujarati
Servings 9 pieces
Calories 515 kcal


Ingredients
 

for besan mixture:

  • 3 cup besan
  • ¼ cup ghee
  • ¼ cup milk

for roasting:

  • 1 cup ghee
  • ½ cup milk

other ingredients:

  • cup sugar
  • ½ cup water
  • pinch saffron food colour
  • ½ cup khova / mawa
  • ¼ tsp cardamom powder
  • silver vark (for garnishing)
  • dry fruits (chopped)

Instructions
 

how to make danedar besan:

  • firstly, in a large bowl take 3 cup besan, ¼ cup ghee and ¼ cup milk.
  • crumble and mix until the besan turns moist.
  • keep rubbing, until the besan turns grainy texture.
  • now sieve the besan using a large holes sieve.
  • the besan turns grainy texture. keep aside.

how to roast besan:

  • in a large kadai heat 1 cup ghee and add besan mixture.
  • keep roasting the besan on low flame.
  • after roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.
  • now add ½ cup milk and mix continuously.
  • the mixture turns frothy forming a more grainy texture.
  • keep cooking the besan until the milk is absorbed completely.
  • transfer to a bowl and keep aside.

how to make sugar syrup:

  • in a large kadai add 1½ cup sugar and ½ cup water.
  • boil until 1 string consistency of sugar syrup is attained.
  • add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.
  • further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup.
  • now add roasted besan mixture into the sugar syrup.
  • mix well making sure the besan is well combined.
  • continue to cook until the mixture starts to separate the pan.
  • also, add ¼ tsp cardamom powder and mix well.
  • transfer the mixture into the tray lined with baking paper.
  • tap and level up forming an even top.
  • rest for 4 hours, or you can refrigerate to set quickly.
  • once the burfi has set completely, unmould and decorate with silver vark.
  • chop into the desired shape and garnish with dry fruits.
  • finally, enjoy mohanthal for a week when refrigerated.

Nutrition

Calories: 515kcalCarbohydrates: 57gProtein: 10gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 66mgSodium: 36mgPotassium: 367mgFiber: 4gSugar: 39gVitamin A: 49IUVitamin C: 1mgCalcium: 42mgIron: 2mg


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how to make mohanthal with step by step photo:

how to make danedar besan:

  1. firstly, in a large bowl take 3 cup besan, ¼ cup ghee and ¼ cup milk.
  2. crumble and mix until the besan turns moist.
  3. keep rubbing, until the besan turns grainy texture.
  4. now sieve the besan using a large holes sieve.
  5. the besan turns grainy texture. keep aside.

how to roast besan:

  1. in a large kadai heat 1 cup ghee and add besan mixture.
  2. keep roasting the besan on low flame.
  3. after roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.
  4. now add ½ cup milk and mix continuously.
  5. the mixture turns frothy forming a more grainy texture.
  6. keep cooking the besan until the milk is absorbed completely.
  7. transfer to a bowl and keep aside.

how to make sugar syrup:

  1. in a large kadai add 1½ cup sugar and ½ cup water.
  2. boil until 1 string consistency of sugar syrup is attained.
  3. add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.
  4. further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup.
  5. now add roasted besan mixture into the sugar syrup.
  6. mix well making sure the besan is well combined.
  7. continue to cook until the mixture starts to separate the pan.
  8. also, add ¼ tsp cardamom powder and mix well.
  9. transfer the mixture into the tray lined with baking paper.
  10. tap and level up forming an even top.
  11. rest for 4 hours, or you can refrigerate to set quickly.
  12. once the burfi has set completely, unmould and decorate with silver vark.
  13. chop into the desired shape and garnish with dry fruits.
  14. finally, enjoy mohanthal for a week when refrigerated.
    halwai style mohanthal sweet

notes:

  • firstly, make sure to roast on low flame, else the besan will burn and not turn aromatic.
  • also, adding khova is optional. however, it enhances the flavour of mithai.
  • additionally, do not skip rubbing besan with milk and ghee. it helps to make grainy besan.
  • finally, mohanthal recipe tastes great when prepared with fresh ghee and khova.


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