Name: Mohanthal recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 10
Ingredients: Besan flour 2 cups; Milk 6 tablespoons; Melted Ghee 3 tablespoons; Ghee 1 cup; Saffron strands 1/4 teaspoon; Warm water 1 .5 teaspoon; Silvered almonds sliced for garnishing; Sliced pistachio silvered for garnishing; Cardamom powder 1/4 teaspoon; For the sugar syrup :; Sugar 1 + 1/4 cup; Water 1 cup; Rose water 3/4 teaspoon; Milk 2 teaspoons

Instructions

In a wide bowl , take Besan flour .
Add 3 tablespoons ghee and 6 tablespoons milk .
Mix all completely until the Besant flour looks lightly moist and crumbled.
Cover and rest the flour for 30 minutes .
Meantime , in a small bowl , take 1/4 teaspoon saffron strands . Add 1 to 1.5 teaspoon warm water . Mix and keep aside .
After 30 minutes , transfer the flour to a big hole seiver. Break the lumps gently by pressing while sieving the Besant flour .
In a wide nonstick pan , heat 1 cup ghee in high heat .
Reduce the heat and add the sieved Besan flour to the hot ghee .
Keep stirring the flour in ghee continuously till the flour turns little dark in color . Don’t darken it completely . You could get a nice aroma by this time .
Keep stirring continuously till you mix the flour completely in the ghee and Besan turns to thicken and firm .
Remove from the heat and keep aside . Let it come to warm .
Meantime , heat a saucepan.
Add sugar and 1 cup water . Keep stirring until sugar dissolves completely .
Boil the sugar syrup for 5 to 7 minutes .
Add 2 teaspoons milk and collect the impurities if floating on top .
Stir and boil sugar syrup in medium till you achieve 1 string consistency . The sugar syrup should be dense but not thin .
Even 2 string consistency is fine .
Add rose water. Switch off the flame .
Coming to the Besan ghee pan , add saffron milk , cardamom powder and sugar syrup while mixing continuously without gap for 10 minutes . Don’t mix vigorously.
Mix till the Besant ghee sugar syrup mixture firms . If too tight , add milk to adjust . I didn’t add milk in this recipe as mine was in a good consistency .
The mixture shouldn’t be in pouring consistency . But it shouldn’t stick to the pan and should be like halwa rolling over the ladle . Ghee will ooze.
Transfer the Besan mixture to a ghee grease tray .
Sprinkle sliced almonds and pistachios .
Cool it completely for 1 to 1.5 hours .
Cut into squares .
Delicious Mohanthal is ready .
Serve and store the remaining in an air tight container . Stays fresh for about 2 weeks .

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