MOHAN THAL RECEPIE

 

Ingredients:-

• Gram flour(besan) - 2 cup
• Sugar - 1 cup
• Ghee - 1 cup
• Ghee - 2 tablespoon
• Milk - 1/4 cup
• Water - 3/4 cup
• Saffron threads - 8-10
• Cardamon powder - 1/4 teaspoon
• Almond - slices
• Pistachios - slices

Making:-

1. In a bowl take gram flour. The gram flour should have coars texture.
2. Add 1/4 cup ghee and mix it.
3. When ghee is mixed well with gram flour add milk add a little milk at a time and mix well.
4. After mixing everything well together press the mixture a little.
5. Cover and rest the mixture for about 10 minutes.
6. Put the mixture through a sieve(chalni). This will further texturize the besan  it will get texture like coarse sooji.
7. You can blend the mixture in a blender to speed up the process. You can also use food processor.
8. Take a pan and add 3/4 cup ghee.
9. When the ghee melts add gram flour mixture.
10. Keep the heat on low.
11. Roast until it gets light brownish colour and it release nice aroma.
12. Add more ghee if needed i needed 2 more tablespoon ghee and mix well.
13. When the colour of gram flour changed keep the pan aside.
14. Take a sugar pan add water, saffron threads and sugar.
15. Mix well and bring it boil.
16. When syrup begins boil lower the heat to medium.
17. Continue to cook until sugar syrup gets to threads consistancy for about 10 minutes.
18. When the syrup gets 2 thread consistency add cardamon powder and mix well.
19. Keep the syrup aside turn off the gas.
20. Take the roasted gram flour and add sugar syrup and mix well.
21. Turn on the gas and cook just for about 7-10 minutes.
22. After 5 minutes turn off heat.
23. Continue stirring the mixture for about 7-10 minutes.
24. The mixture thickens up when it cools down.
25. After about 5-6 minutes when the mixture begins to thickens up pour it out into tray.
26. Tap the tray a little so that the mixture spreads evenly.
27. Garnish with sliced almonds and pistachios.
28. Let it cool down completely do not transfer it into refrigetor.
29. When mohan thal cools down completely cut it into pieces with the help of sharp knief.
30. Mohan thal is ready.
31. You can store mohan thal in airtight container it remains freash for about 4-5 days.

Tips:-

1. Roasting gram flour helps it to puff up so resting gram flour is essential.
2. For checking consistency take the syrup into a spoon and let it cool down then you can check the consistency. When the syrup is hot you may go wrong.