(Last Updated on : 11/01/2014)
Mohan Thal is a sweet recipe made from roasted gram flour, ghee
and other ingredients. It is mostly popular during auspicious occasions like Diwali
in Western Indian states like Maharashtra
. Mohan Thal is easy to make and is considered as Lord Krishna
s favourite sweet.
For Gram Crumbs
250gms. gram flour
1 tbsp. ghee
3 tbsp. milk
50 ms. khoya
3/4 cup curds
1/2 tsp. cardamom powder
1/5 tsp. crushed saffron
150 gms. pure ghee
Silver foil or crushed almonds and pista mixed.
Rub in flour, ghee and milk.
Press down with palm, keep aside 5 minutes.
Pass mixture through a large holed sieve.
Crumbs should form. Keep aside.
Put khoya in a heavy saucepan, cook till crumbly. Stir continuously. Keep aside.
Made Syrup Simultaneously
Put sugar and 2/3 ratio water, boil to 2 1/2 thread syrup.
Add saffron soaked and rubbed in 2 tsp. water. Bring back to 2 1/2 thread consistency.
To Proceed Simultaneously with Syrup
Put ghee in large pan, add crumbs. Stir and roast till aroma exudes and is golden.
Add curd and stir gradually.
Add mava, cardamom, and mix well. Remove from fire.
Add syrup and mix well gradually. Do not stir too vigorously, or it will turn hard.
Pour into a greased thali.
Tap lightly and shake gently to spread. Allow to cool slightly.
Apply silver foil or sprinkle crushed nuts.
Cut into squares.
Store in airtight container.
Preparing Mohan Thal with Besan
Following is another recipe for preparing mohan thal and is very popular among people with a sweet tooth.
400 gms condensed milk
3 cups besan (Bengal gram flour)
2 tbsp milk
A few saffron (kesar) strands
1 cup ghee
Chopped almonds (badam) and pistachios for garnishing
Combine milk and besan and mix well and keep aside for 30 minutes.
Heat ghee in a pan, add the besan and saute for 12 minutes.
Add the condensed milk and cook with while stirring continuously for 15 minutes or till the mixture thickens.
Add the saffron, mix well and remove from the flame and pour the mixture into a greased plate and garnish with almonds.
Cool and cut into desired pieces.
Recently Updated Articles in Indian Food
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
|• ||Celery Seed|
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
|• ||Desserts of Assam|
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.
Jigarthanda is a special drink of Madurai, Tamil Nadu state. It is a perfect refreshment drink for summer season. The drink was introduced and named by the Mughals.