Mohan thal is one of the most popular recipes prepared during Diwali in northern states like Gujarat and Rajasthan, and thus, it is also known as Diwali mithai. While you are here, check out 100 + Diwali sweets and desserts and classic Indian sweets.
About the Recipe
What is Mohanthal?
Mohanthal is a traditional dessert prepared in Gujarat and Rajasthan. It is an Indian no-bake fudge prepared mainly using chickpea flour and ghee (brown butter) and flavored with saffron or cardamom, or both.
What is the difference between Gujarati and Rajasthani Mohanthal?
Gujarati Mohan thal is done without any mawa or khoya, while the Rajasthani method uses Mawa. In Gujarati Mohan thal, the chickpea flour (besan) is roasted in ghee, whereas in the Rajasthani version, we will have to first deep fry the muthiyas, crack them, and pass it through a sieve and then roast in ghee. This Diwali, I will be making Gujarati-style Mohanthal.
I wish all my readers a very happy and prosperous Diwali 2023.
Ingredients
To make Gujarati-style danedar Mohan thal, use besan, ghee, and milk. For the sugar syrup or chashni, add sugar, water, saffron strands, and cardamom powder.
How to make Traditional Danedar Gujarati Mohanthal Sweet?
In a bowl, add chickpea flour and 4 tablespoon of ghee. Nicely rub this between your palms so that the besan is well incorporated with ghee. Do not rush with this process. I spent around 5 minutes. To this, add 4 tablespoon of milk and continue to rub for another 5 minutes. By following this step, you will end up getting grainy or sandy (danedar) chickpea flour. Check the video on making of gujarati danedar mohanthal
Add ½ cup of ghee in a pan on medium flame. To this, add the above chickpea mixture and saute until besan becomes golden and aromatic. For the chickpea flour to become deep golden and aromatic, it took around 15 minutes on low flame. The time may vary between 12 to 18 minutes, depending on the intensity of the flame and the pan used. Add half a cup of milk and keep mixing until well incorporated. It takes about four to 5 minutes. Switch off the flame. Be careful not to burn the mixture.
Making of sugar syrup
In another pan, add sugar and water (add saffron strands if available) and cook until the sugar syrup attains one-string consistency. To this, add cardamom powder and switch off the flame. Check the video on making of mohanthal on how to check for one-string consistency.
Making of Mohanthal
Put back the pan containing roasted chickpea flour on medium flame. Add sugar syrup and stir for 2 minutes until everything is combined and starts bubbling around the edges. Transfer this to a pan greased with ghee or lined with parchment paper and spread to the desired thickness.
Garnish it with pistachios and press gently. Decorate with vark (edible gold or silver leaves) if desired. Let this set for at least 3 to 4 hours. Cut them into slices of the desired size, or simply scoop with a spoon and enjoy.
How to store mohanthal?
Mohanthal can be stored in an airtight container for up to 5 days at room temperature. You can keep it in the refrigerator for up to 1 month. Reheat the refrigerated Mohan thal in the microwave for 10 to 15 seconds on high just before you are ready to serve.
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