Introduction:
Mohanthal is a loved Indian sweet with a rich, melt in mouth texture. The Gujarati culinary tradition is a popular sweet during festivals like Diwali, which will add a touch of sweet nostalgia to every celebration.
Ingredients:
- Gram flour (Besan): 1 cup
- Provides a strong, nutritious base when baked in perfection.
- Mawa (Khoya): 1/2 cup
- Enhances creaminess and provides a rich, milky taste.
- Ghee (clear butter): 1/2 cup
- It is essential to give flour roast and Deep Vanda, Lucius aroma.
- Sugar: 1 cup
- Operates sweetness to balance the roasted taste.
- Water: 1/3 cup
- Used to make binding sugar syrup.
- Cardamom and nutmeg powder: 2 tablespoons
- The signature will pour sweets with aromatic warmth.
- Chopped pistachio: 4 tablespoons
- For garnish and joyful crunch formation.
- Optional: A few saffron strands or nuts for the touch of additional festivals.
Instructions:
- Preparation and roasting:
- Grease the flat tray with a little ghee.
- Take a heavy bottomed pan, heat 1/2 cup ghee over medium heat.
- Add 1 cup of gram flour and roast, stirring constantly until the flour is lightly golden and releases the nutty aroma-for 8-10 minutes.
- Mix in 1/2 cup of mawa and shake for an extra minute to mix well.
- Prepare sugar syrup:
- In a separate saucepan, combine 1 cup of sugar with 1/3 cup of water.
- Bring the mixture to a simmer and let it cook until it reaches one-word consistency.
- Include syrup:
- Slowly pour the hot sugar syrup into the roasted flour-mawa mixture,to ensure a smooth and lump-free mixture.
- Stir in 2 tablespoons of cardamom and nutmeg powder, allowing the spices to be evenly poured.
- Set Mohanthal:
- Immediately transfer the hot mixture to your grease tray.
- Flat the surface from the back surface of the spatula or spoon, laying the dessert and press lightly to compact.
- Garnish and cool:
- Sprinkle 4 tablespoons of chopped pistachi on top.
- For additional festive flare, press a few saffron strands or almond slivers.
- Allow the mohanthal to cool completely at room temperature; This will help set the sweet properly.
- Serves:
- When it is completely cooled, cut the mohanthal into a square or diamond shape.
- Serve as a fun end of a festive meal or a sweet snack at any time of the year.
Tips and variations:
- Continuous roasting: Stir constantly during roasting to protect gram flour from burning, as the perfect gold-brown color is the key to a rich taste.
- Sugar syrup compatibility: It is crucial to achieve the consistency of the right syrup (one-word)-it ensures that the mixture is fully combined.
- Storage: Keep mohanthal in an airtight container at room temperature for up to a week, or refrigerator for a longer shelf life.
Ultimate ideas:
This traditional mohanthal recipe brings an explosion of a festive flavor on your table - a scenic treatment that is both extraordinary and celebrated. Try it during Diwali or any gatherings and share this rich, traditional sweet pleasure with loved ones.
