Mohanthaal – the cheat’s way….

Sukhdi, Magaz, Doodh No Halvo (milk barfi), Mohanthaal are some of the very traditional and popular fudge sweets of Gujarat. The Magaz and Mohanthaal are festive sweets as they are usually made during major festivals like Diwali, Janmashthmi and Raksha Bandhan. Mohaanthal as the name suggests is believed to be Lord Krishna’s favourite and hence has been christened so…Mohan is one of the 108 names of Krishna!!

The Magaz and Mohanthaal are both made from chickpea flour and follow more of less a similar technique for the initial few steps of making like giving the flour a milk rub to give the fudge that distinct grit and  cooking the flour in ghee. The Magaz has inclusion of  powdered char-magaz seeds and the flour is not allowed to change colour during the cooking process whereas the Mohanthaal has the rich amber brown colour and generous use of saffron in it. Its the saffron and ghee that sets this fudge apart from Magaz. Then comes the sugar part while in Magaz we just add powdered sugar once the flour is cooked and removed from flame,  Mohanthaal uses sugar syrup that helps keep the fudge moist.

A soft, rich and melt in mouth Mohanthaal is an epitome of a traditional Indian Mithai… The luxurious taste the saffron and aromatics like cardamon lend to the otherwise humble chickpea and sugar fudge makes it a truly festive mithai so decadent that it is hard to not reach for another helping…

I did try a few versions of the recipes given to me. I strongly recommend do not shy away from using Saffron because generous use of saffron is essential for an authentic and flavourful Mohanthal.

My love for sweets be it traditional or otherwise is equal but when it come to making the traditional sweets a sense of hesitation sets in especially when it comes to making the sugar syrup or the chaashni I fumble.  As far as most of the Indian desserts are concerned  the consistency of the sugar syrup is of utmost importance and nailing it right has been the most challenging task for me 🙁 I have fumbled with it so many times that I have stopped making or experimenting  anything requirng  a sugar syrup with  single or double string consistency….

Almost a year ago my quest for Mohanthaal brought me to this website. You know how our minds works, always looking for answers it desires..What a discovery it has been !! Making Mohanthaal hasn’t been more easier than this. The Mohanthaal  recipe featured on Rihanna’s webpage is made using condensed milk instead of sugar syrup ….what more could I ask.. Its easy and quick recipe to put together. There are many elaborate versions, in fact each one makes Mohathaal their own way. I have also come across Mohanthaal made using Mawa for a more richer version.

After making it once I made the required modifications to suit my family’s palate.I have been generous with ghee and had added the much important saffron to it. The sugar is also tad bit less compared to the conventional Mohanthal but that was fine with us.  You may choose to spread it on a tray or serve it warm in bowls.

Mohanthaal

Ingredients

• 1+1/2 cups fine chickpea flour
• 1+1/2 cups coarse chickpea flour (ladoo besan)
• 1 tin (400 grams) condensed milk
• 1+1/2 cups of ghee
• 1 teaspoon saffron
• 2 tablespoons warm milk ( to soak saffron)
• 1/2 teaspoon cardamon powder
• 1/2 teaspoon nutmeg powder
• 1/3 cup almond and pistachios, slivered

Method

1. Soak saffron in warm milk.
2. Grease a 10″ baking tray or a thali with ghee.
3. Place a large heavy bottom pan (preferably a kadai/wok) on medium heat.
4. Add the ghee to the pan. Once the ghee warms up a bit add both the chickpea flours.
5. Turn the heat to gentle.
6. Now roast the flour in the ghee till it changes colour to a golden brown. By this time the mixture would have become light, the ghee will start to separate. It is important to keep stirring the gram flour mixture continuously. On a gentle heat this should take around 12-15 minutes.
7. Once the flour has cooked well add the  cardamon and nutmeg powder.
8. Now add the condensed milk and saffron  to the mix and give it a good mix. Within couple of minutes the mixture will turn a little dry.
9. Remove from flame and pok the mix on the prepared thali. Spread it with the back of a katori or spatula.
10. Sprinkle slivered almonds and pistachios.
11. Lightly press them over the Mohanthaal.
12. Cut in square or diamonds once the Mohanthaal cools a bit.
13. Decorate and Serve…

Me to you

You may find the Mohanthaal a bit low on sugar. All you can do is add a couple of  tablespoons of powdered sugar just when you add the condensed milk.