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# Mohanthal Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 1 hr 30 min |
| **Resting Time** | 4 hr |
| **Total time** | 5 hr 40 min |
| **Serves** | 9 pieces |
Per pieces.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 515 kcal |
| Carbohydrates | 57 g |
| Protein | 10 g |
| Fat | 28 g |
| Saturated fat | 16 g |
| Cholesterol | 66 mg |
| Sodium | 36 mg |
| Potassium | 367 mg |
| Fiber | 4 g |
| Sugar | 39 g |
| Vitamin A | 49 IU |
| Vitamin C | 1 mg |
| Calcium | 42 mg |
| Iron | 2 mg |
## Ingredients
### for besan mixture:
* 3 cup besan
* ¼ cup ghee
* ¼ cup milk
### for roasting:
* 1 cup ghee
* ½ cup milk
### other ingredients:
* 1½ cup sugar
* ½ cup water
* pinch saffron food colour
* ½ cup khova / mawa
* ¼ tsp cardamom powder
* silver vark *(for garnishing)*
* dry fruits *(chopped)*
## Instructions
### how to make danedar besan:
1. firstly, in a large bowl take 3 cup besan, ¼ cup ghee and ¼ cup milk.
2. crumble and mix until the besan turns moist.
3. keep rubbing, until the besan turns grainy texture.
4. now sieve the besan using a large holes sieve.
5. the besan turns grainy texture. keep aside.
### how to roast besan:
1. in a large kadai heat 1 cup ghee and add besan mixture.
2. keep roasting the besan on low flame.
3. after roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.
4. now add ½ cup milk and mix continuously.
5. the mixture turns frothy forming a more grainy texture.
6. keep cooking the besan until the milk is absorbed completely.
7. transfer to a bowl and keep aside.
### how to make sugar syrup:
1. in a large kadai add 1½ cup sugar and ½ cup water.
2. boil until 1 string consistency of sugar syrup is attained.
3. add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.
4. further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup.
5. now add roasted besan mixture into the sugar syrup.
6. mix well making sure the besan is well combined.
7. continue to cook until the mixture starts to separate the pan.
8. also, add ¼ tsp cardamom powder and mix well.
9. transfer the mixture into the tray lined with baking paper.
10. tap and level up forming an even top.
11. rest for 4 hours, or you can refrigerate to set quickly.
12. once the burfi has set completely, unmould and decorate with silver vark.
13. chop into the desired shape and garnish with dry fruits.
14. finally, enjoy mohanthal for a week when refrigerated.
## How to make danedar besan
Firstly, in a large bowl take 3 cups besan, ¼ cup ghee and ¼ cup milk.
crumble and mix until the besan turns moist.
keep rubbing, until the besan turns a grainy texture.
now sieve the besan using a large holes sieve.
the besan turns grainy texture. keep aside.
## How to make sugar syrup
In a large kadai add 1½ cup sugar and ½ cup water.
boil until 1 string of consistency of sugar syrup is attained.
add a pinch of saffron food colour and mix well. adding colour is optional, however, it enhances the colour of the burfi.
further, add ½ cup khova and mix well. mix until the khova is well combined with sugar syrup.
now add the roasted besan mixture to the sugar syrup.
mix well making sure the besan is well combined.
continue to cook until the mixture starts to separate from the pan.
also, add ¼ tsp cardamom powder and mix well.
transfer the mixture to the tray lined with baking paper.
tap and level up forming an even top.
rest for 4 hours, or you can refrigerate to set quickly.
once the burfi has set completely, unmould and decorate with silver vark.
chop into the desired shape and garnish with dry fruits.
Finally, enjoy **mohanthal** for a week when refrigerated.
## How to roast besan
1. In a large kadai heat 1 cup ghee and add the besan mixture.
2. keep roasting the besan on low flame.
3. after roasting for 20 minutes, the besan turns golden brown and ghee is releases from the sides.
4. now add ½ cup milk and mix continuously.
5. the mixture turns frothy forming a more grainy texture.
6. keep cooking the besan until the milk is absorbed completely.
7. transfer to a bowl and keep aside.
## Video
## Notes
* Firstly, make sure to roast on low flame, else the besan will burn and not turn aromatic.
* Also, adding khova is optional. however, it enhances the flavour of mithai.
* Additionally, do not skip rubbing besan with milk and ghee. it helps to make grainy besan.
* Finally, **mohanthal recipe** tastes great when prepared with fresh ghee and khova.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/mohanthal-sweet-recipe-halwai-style/](https://hebbarskitchen.com/mohanthal-sweet-recipe-halwai-style/)
2. keep roasting the besan on low flame.
3. after roasting for 20 minutes, the besan turns golden brown and ghee is releases from the sides.
4. now add ½ cup milk and mix continuously.
5. the mixture turns frothy forming a more grainy texture.
6. keep cooking the besan until the milk is absorbed completely.
7. transfer to a bowl and keep aside.
## Video
## Notes
* Firstly, make sure to roast on low flame, else the besan will burn and not turn aromatic.
* Also, adding khova is optional. however, it enhances the flavour of mithai.
* Additionally, do not skip rubbing besan with milk and ghee. it helps to make grainy besan.
* Finally, **mohanthal recipe** tastes great when prepared with fresh ghee and khova.