Mohanthal(Besan Burfi)


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Mohanthal is a traditional fudge from the Rajasthani and Gujarati cuisine, made with roasted chickpea flour/besan in desi ghee and loaded with nuts like almonds, cashew nuts and pistachios.

 

Mohanthal(Besan Burfi) is made on special or festive occasions like Diwali. It is rich in aroma from spices like cardamom and rose water and has a melt-in-mouth texture as flour is roasted in desi ghee. It can be enjoyed by those on gluten-free diets. It stays good for 10-15 days in an air-tight containers.

Desserts with Chickpea flour 

For making this fudge take mixture of fine besan and coarse besan or mota besan that is usually used for making besan ladoos .I have used both kinds of chickpea flours separately and mixed and have liked the texture of mixed flour besan burfi. Here I have used the same that I use for making ladoos as just before preparing it I realized that I was running out of fine chickpea flour and it was not sufficient for making Mohanthaal. Burfi with coarse flour came out quite crumbly, next time will make it with fine flour and update the pics. I am not very happy with the texture this time with coarse flour.

Few pointers to keep in mind..

Making this may seem a very tedious task but if we follow few steps carefully it is quite easy. The only and the main time consuming task is roasting the flour.

First and foremost,while making any dessert using chickpea flour is to roast it very nicely. If the flour is not roasted well it will give raw taste that doesn’t go well with palate. Those who are regular with making Besan/Chickpea flour desserts will know when the flour is done. For those who are new to it, they can take a pinch or 1/4 tsp of flour when it starts turning to light brown and cool it a bit taste. You will the know  by tasting that the flour is done. Roasted flour gives a very nice aroma and has nutty taste.

First step in preparing Mohanthaal is to rub ghee and very small amount of milk in flour. The flour should resemble very fine breadcrumbs.

Next important step is sieving the rubbed flour. Sieve the flour 2-3 times. This gives very fine flour and also the fat will be uniformly distributed in flour. It gives a very fine melt in mouth texture.

Sugar syrup that is added to flour also plays an important role in the texture of fudge. It should be of 2 string consistency. It helps to set the fudge quickly and firmly.

Work on flour very quickly after adding  sugar syrup, this is also a key factor in getting a perfect fudge.

Cool completely before cutting the pieces.

Steps for making Mohanthaal

  1. In a mixing bowl or a deep dish, take chickpea flour and add 2 tbsp of ghee and milk to it. Mix and rub it with fingers uniformly so that the flour resembles very fine breadcrumbs or cornmeal.
  2. Sieve the flour through a fine mash and repeat the process at least 2 times.
  3. In a heavy bottom kahdai or pan, add besan and roasted it with 1 cup ghee. First start roasting it on high flame later on lower the flame to medium. Keep on stirring it taking care not to burn the flour.
  4. When the flour is roasted well, transfer to another plate or dish to stop the roasting in hot kadhai even when the flame is off.
  5. Meanwhile the roasted flour is cooling a bit, make sugar syrup. For that boil 1 cup sugar with 1/2 cup water, and boil it till 2 string consistency.
  6. Once the syrup is ready, mix it with roasted flour and ghee mixture and mix it very well.
  7. Transfer the mixture to set, in a greased plate .It takes around 1 hr for the mixture to set.

Let’s see in detail the ingredients and method to make Mohanthal

Mohanthal

Mohanthal , a traditonal fudge from the Rajasthani and Gujrati cuisine, made with roasted chickpea flour/besan in desi ghee and loaded with nuts like almonds, cashewnuts and pistachios.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Gujarati, Indian, Rajasthani
Keyword: Besan Burfi, Chickpea flour recipes, Indian Mithai recipes
Author: Swati

Equipment

  • Heavy bottomed pan/kadhai for roasting flour
  • Laddles and spoons
  • Seive
  • Plates/deep dish for setting fudge
  • Pan fro makig sugar syrup

Ingredients

  • 2 Cups Besan/Chickpea Flour
  • 1 Cup Desi Ghee
  • 1/4 tsp Cardamom Powder
  • 1/4 Cup Milk
  • Finely Chopped Nuts for Garnish

Sugar Syrup

  • 1 Cup Sugar
  • 1/2 Cup Water

Instructions

  • In a mixing bowl or a deep dish, take chickpea flour and add 2 tbsp of ghee and milk to it. Mix and rub it with fingers uniformaly so that the flour resembles very fine breadcrumbs or cornmeal.
  • Seive the flour through a fine mash and repeat the process atleast 2 times.
  • In a heavy bottom kahdai or pan, add besan and roasted it with 1 cup ghee. First start roasting it on high flame later on lower the flame to medium. Keep on stirring it taking care not to burn the flour.
  • When the flour is roasted well, transfer to another plate or dish to stop the roasting in hot kadhai even when the flame is off.

Make Sugar Syrup

  • Meanwhile the roasted flour is cooling a bit, make sugar syprup.For that add water in a pan, add sugar and boil till 2 thread consistency.
  • Once the syrup is ready, mix it with roasted flour and ghee mixture and mix it very well.
  • Immedietely transfer the mixture to set, in a greased plate .It takes around 1 hr for the mixture to set. 
  • Cut into pieces and store in an air-tight container.

 

Do make Mohanthal on your special occasions just keep in mind the pointers. Hope you will love this Mohanthaal as much my family loves it.

Linking to Blogging Marathon#101 for the month of June  for Week 1 Day 2 where the theme for first week is Cook with Chickpea flour.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101

Check out the recipes for Besan aur Badam Ke ladoo, Coconut Ladoo, Whole Wheat and Ragi Ladoos with Edible Gum.

Do make these and let me know your feedback.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

13 thoughts

  1. Have made this long back and it turned out awesome. As you said it takes a bit of patience to make. I loved your pics and specially the nut topping on the top.

  2. I once made mohanthal and loved it to the core. Though this is not a sweet for beginners. I love your version, it is thinner than what I made. Perfect sweet for festivals and celebrations.

  3. wow.. yummy burfi with nuts. You have explained everything in detail and would love to try this sometime

  4. We made it for one of the challenges and mine didn’t turn out how it should be. I have been wanting to make it again. Your version looks so yummy!

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