Jagruti's Cooking Odyssey

MohanThaal (Chick Pea flour fudge)

November 11, 2012

in desserts

12 comments

Mohanthaal, A square chickpea flour buttery fudge is a popular Gujarati and Rajasthani sweet. Mostly prepared and served during the festival of Diwali. A melt in mouth, divine sweet prepared with Besan, Ghee, sugar and nuts.

Mohanthal, treat for your eyes and palate. This sinful and scrumptious chickpea flour delight fudge must for Diwali celebrations !!

Check out our Diwali Sweet and Savoury Recipes

Mohanthaal, Besan barfi, Besan ki barfi

Desserts, Indian sweet

Indian Gujarati

Yield: 18-20 PIECES

Author: Hayley Dhanecha

MOHANTHAAL-CHICKPEA FLOUR FUDGE

Mohanthal is a very popular Gujarati sweet which is mainly consumed during Diwali festival. This sinful and scrumptious melt in your mouth fudge made with chickpea flour, sugar, ghee and khoya.

prep time: 40 Mcook time: 50 Mtotal time: 90 M

ingredients:

Sugar Syrup - Chasni 1cup=240ml

300g or 1 1/2 (one and half) cups Granulated sugar
240ml or 1 cup water

Mohanthaal

250g or 2 1/2 cups (two and a half) chickpea flour
210g or 1 1/4 cups homemade desi Ghee
200g or 1 cup mawaor khoya
60ml or 1/4 cup warm whole Milk
1/2 tsp. cardamom and nutmeg Powder
small pinch mace powder ( jawantri)
12-15 saffron threads
2-3 tbsp. almond and pistachio slivers
edible silver or gold leaf

instructions:

How to cook MOHANTHAAL-CHICKPEA FLOUR FUDGE

To the warm milk add 1/4 cup of ghee, remaining ghee used later.
Add milk and ghee mixture to chickpea flour and mix.
Leave covered for half an hour.In a pan, mix sugar and water and add saffron and leave aside.
Do not heat yet.
Rub chickpea flour mixture with your fingertips to make crumbly.
Sieve chickpea flour mixture in a special Mohanthal sieve.
In a heavy-bottomed pan, heat remaining ghee and roast chickpea flour for at least 35-40 mins on a very low heat until a roasting aroma is reached and the flour should be a light brown colour.
DO NOT BE HASTY during this step.
After roasting, add grated mawa to mixture and roast for a further 7-8 mins.
Turn off the heat and leave the mixture aside.
Start making the sugar syrup on medium heat.
Heat syrup until sticky between your fingers (looks like threads of sugar)
Add saffron threads, leave few for garnishing.
Add cardamom, nutmeg and mace powder to flour mixture and then sugar syrup.
Mix very well.
Pour Mohantaal mixture in a greased tray and garnish with almonds and pistachio.
Let it set for around 6-7 hours.
Cut Mohanthaal in the desired shape.
Enjoy!

NOTES:

I have used coarse chickpea (besan) flour, if not available use normal besan for this recipe.

Calories
296.81

Fat (grams)
18.56

Sat. Fat (grams)
10.74

Carbs (grams)
28.23

Fiber (grams)
1.58

Net carbs
26.65

Sugar (grams)
21.57

Protein (grams)
5.60

Sodium (milligrams)
48.86

Cholesterol (grams)
46.09

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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