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.
Heavy bottomed pan/kadhai for roasting flour
Laddles and spoons
Plates/deep dish for setting fudge
Pan fro makig sugar syrup
- 2 Cups Besan/Chickpea Flour
- 1 Cup Desi Ghee
- 1/4 tsp Cardamom Powder
- 1/4 Cup Milk
- Finely Chopped Nuts for Garnish
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.