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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


  • Heavy bottomed pan/kadhai for roasting flour
  • Laddles and spoons
  • Seive
  • 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

Sugar Syrup

  • 1 Cup Sugar
  • 1/2 Cup Water


  • 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.