Ingredients
- 2 cups besan
- 3 tbsp melted ghee
- 3 tbsp milk (room temperature)
- 1 cup melted ghee
- Sugar
- ¾ cup water
- 1 + 2 tbsp sugar
- ½ cup milk
- 1 cup milk powder (optional)
- Slivers of mixed nuts
- Green cardamom powder
- Saffron strands (dissolved in hot water)
Instructions
- Add besan and 3 tbsp melted ghee to a bowl.
- Mix gently with your hands.
- Add 3 tbsp milk gradually and continue mixing gently for about 5 minutes.
- Leave the mixture to air dry for 10 minutes.
- Add the besan mixture to a blender and pulse only 2–3 times.
- Heat ¾ cup ghee and add the besan mixture.
- Stir continuously.
- Add the remaining ¼ cup hot ghee halfway through roasting.
- Continue stirring on medium-low heat until the mixture turns a biscuit-brown colour.
- Switch off the heat.
- Add sugar and water to a pan and bring to a boil.
- Add cardamom powder and saffron. Cook until the sugar syrup reaches 1-string consistency (1½-string is also fine).
- Add milk powder to the roasted besan and mix well. (Optional – you can use khoya instead.)
- Turn the flame to low and pour the hot sugar syrup into the besan mixture.
- Stir continuously.
- Once it thickens slightly, add ½ cup milk and continue stirring on medium-high heat until a halwa-like consistency is achieved.
- Switch off the flame and pour the mixture into a greased tray or thali (butter paper can also be used).
- Spread evenly.
- Sprinkle slivered nuts on top and press them down gently.
- Allow it to cool for 4–5 hours.
- Remove, cut into pieces and enjoy the delicious Mohanthal.
