Name: Mohanthaal Made Easy recipe by Rina Vora at BetterButter
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 5
Ingredients: Gramflour/Besan, the coarse variety 3 cups; Milk 2 tbsp(room temperature) +1/2 cup(cold) +1 tsp (warm); Ghee 2 tbsp+ 1 cup; Sweetended Condensed Milk 1 tin/400 grams; Cardamom/Elaichi Powder 1 tsp; Saffron/Kesar a few strands; Almond and Pistachio Slivers 3 tbsp

ABOUT Mohanthaal Made Easy RECIPE

Mohanthaal or Besan ki Chakki is a traditional, much loved mithai prepared mainly in Gujarat and Rajasthan. For those who find it complicated to get the right consistency of sugar syrup and other technicalities, here is a simplified version of Mohanthaal

Ingredients Serving: 5

Gramflour/Besan, the coarse variety 3 cups
Milk 2 tbsp(room temperature) +1/2 cup(cold) +1 tsp (warm)
Ghee 2 tbsp+ 1 cup
Sweetended Condensed Milk 1 tin/400 grams
Cardamom/Elaichi Powder 1 tsp
Saffron/Kesar a few strands
Almond and Pistachio Slivers 3 tbsp

Instructions

Mix 2 tbsp milk and 2 tbsp ghee in the besan and run between palms till it resembles breadcrumbs. Keep aside for 40 minutes.
In the meantime mix the condensed milk in 1/2 cup cold milk and keep aside on room temperature.
Mix the cardamom powder and saffron to 1 tsp warm milk and leave for 10 minutes. Rub the saffron gently to colour the milk.
Heat the remaining ghee in a thick bottomed kadhai, roast the besan in it on a low flame till it turns reddish golden brown.
Now add the condensed milk and mix well, continue cooking on a low flame till the mixture starts thickening.
Add the cardamom and saffron infused milk and half the almond and pistachio slivers.
Mix well and continue cooking till the mixture forms a lump leaving the sides of the vessel.
Turn off the flame, pour onto a greased thali/tray and spread it evenly. Sprinkle the remaining almonds and pistachio slivers and press gently with a greased spatula.
Let it cool to room temperature, cut into desired pieces and serve.

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