Thursday, 9 December 2010

Mohanthal / Mohanthaal


1 cup gram flour (besan)
50 gms mawa (khoya)
½ cup ghee
2/3 cup sugar
¼ tsp. Cardamom powder
Few strands of safron
1/8 tsp. Nutmeg powder
Slices of almond and pistachio
2 tbsp. milk


1. Heat ghee in a pan.
2. Take besan in a thali. Make a well in the centre.
3. Add 1 tbsp. of hot ghee on flour. Add 1 tbsp. of milk on top of hot ghee
4. Repeat the process once again. Put one or two tbsp. of hot ghee more. Mix well.
5. Seive the flour to get coarse flour.
6. Saute the flour on low flame till light brown with the remaining ghee.
7. Add mawa, saute again till reddish brown. Keep aside.
8. Add 1/3 cup water to the sugar. Heat and prepare syrup of 1 ½ string consistency.
9. Pour the syrup over the flour, add all the masalas. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.
10. Pour in a greased thali.
11. Sprinkle slices of almond and pistachio. When cool cut into pieces.

No comments:

Post a Comment