Tuesday, November 27, 2018

Mohanthal | A Traditional Kathiawari Sweet.

Gram flour - 2 cup,
Ghee(clarified butter) - 1 cup,
Cashew & almond (roughly crushed) - 1/4 cup,
Slivered pistachio - 1 tbsp.
Milk - 1/4 cup,
Ghee (clarified butter) - 2 tbsp.

For sugar syrup
Sugar - 1 1/4 cup,
Saffron - 1/4 tsp,
Cardamom powder - 1/4 tsp,
Water - 1/2 cup.

In a small pan, heat milk along with 2 tbsp of ghee till it gets warm.

Add gram flour into a mixing bowl and add prepared milk &ghee mixture.

Combine well with both hands till it gets crumbly texture. Now cover with lid and let it rest for 10-15 minutes.

Sieve flour mixture from medium holes colander.

This process gives grainy texture to the flour, as per image given below.

Heat ghee in a pan on low flame. Add prepared grainy flour and roast over low flame.

Roast and stir constantly to cook evenly. Roast till flour change its color to light golden brown.

Now switch off the flame and add chopped cashew & almond. Mix well and let it cool down completely.

In a sauce pan, dissolve sugar with water. Switch on the flame and prepared one and half string consistency sugar syrup. To check consistency, take a bowl filled with water and drop a drop of sugar syrup.  Drop should not dissolve in water but set as it is, then its ready. Add saffron and cardamom powder. Mix well.

Now fold in prepared sugar syrup into flour mixture.

 Stir constantly till it starts to thicken up.

Transfer the mixture into a greased tray. Sprinkle slivered pistachio on top.

Let it cool down to room temperature. Cut into pieces once set.

Store into an airtight container up to 15-20 days.
Adjust amount of sugar and ghee as per taste.

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