Saucepans and Spices

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MOHANTHAL

INGREDIENTS 

  • 2 cups besan 

  • 3tbsp melted ghee

  • 3tbsp Milk( room temp )

  • 1cup melted ghee

  • Sugar

  • ¾ cup Water

  • 1+ 2 tbsp  cup sugar

  • ½ cup Milk 

  • 1cup Milk powder ( optional) 

  • Slivers of mixed nuts 

  • Green cardamom powder

  • Saffron strands( dissolved in hot water 

INSTRUCTIONS

  • Add in a bowl besan and 3 tbsp ghee.

  • Mix with a very gentle hand 

  • Add 3 tbsp milk ( step by step) and continue to mix for around 5 mins( very gently)

  • Leave it to air dry for 10 mins

Add the besan mix to a blender and pulse 2-3 times only

Heat ¾ cup ghee and add the besan mix to it 

  • Stir continuously 

  • Add ¼ th cup hot ghee halfway to the besan

Stir continuously on a med-low flame until it turns to a biscuit brown colour

  • Switch off the heat 

  • Add sugar and water to a pot and bring to a boil 

  • Add cardamom and saffron and continue to cook until the sugar syrup reaches 1 string consistency ( 1 ½ string is ok too) 

  • Add milk powder to the browned besan and mix well. This is optional. You can add khoya instead 

  • Turn on the flame to low and pour the hot sugar syrup into the besan mix 

  • Stir continuously 

  • Once it thickens slightly add ½ cup milk and continue to stir on med-high flame until halwa like consistency is achieved 

  • That’s it 

  • Switch of the flame and pour the mixture into a greased container or thali ( I’ve put butter paper too) 

  • Spread evenly 

  • Add slivered nuts and press down slightly

Keep to cool down for 4-5 hours 

  • Remove, cut and enjoy the delicious mohanthal