MohanThaal - Chick Pea flour fudge ! Diwali Special

The sweet smell of flowers
The array of colours
Diwali is here
Firecrackers are heard
Candles are lit
Children play
Presents are given
We pray to the Gods
Diwali is here.



Diwali wishes from JCO to all our readers, fellow bloggers, friends and family...

May millions of lamps illuminate ur life
with endless joy, prosperity,health & wealth forever
Wishing u and your family a very
"HAPPY DIWALI"

Mohanthal, treat for your eyes and palate. This sinful and scrumptious chickpea flour delight fudge must for Diwali celebrations !! I used to devour this sweet, made by my mum every Diwali in India.

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

1. To the warm milk add 1/4 cup of ghee, remaining ghee used later.
2. Add milk and ghee mixture to chickpea flour and mix. 
3. Leave covered for half an hour.In a pan, mix sugar and water and add saffron and leave aside. 
4. Do not heat yet.
5. Rub chickpea flour mixture with your fingertips to make crumbly.
6. Sieve chickpea flour mixture in a special Mohanthal sieve.
7. 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. 
8. DO NOT BE HASTY during this step.
9. After roasting, add grated mawa to mixture and roast for a further 7-8 mins.
10. Turn off the heat and leave the mixture aside.
11. Start making the sugar syrup on medium heat.
12. Heat syrup until sticky between your fingers (looks like threads of sugar) 
13. Add saffron threads, leave few for garnishing.
14. Add cardamom, nutmeg and mace powder to flour mixture and then sugar syrup. 
15. Mix very well.
16. Pour Mohantaal mixture in a greased tray and garnish with almonds and pistachio.
17. Let it set for around 6-7 hours.
18. Cut Mohanthaal in the desired shape.
19. 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.

https://www.jcookingodyssey.com/2012/11/mohanthaal-chick-pea-flour-fudge.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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Linking this to
Celebrate - Navratri/Diwali guest host by Nayna , event by JCO
Know your floures - Chick pea flour guest host by Anshie Dhar event by JCO
Know your natural sweetness - white sugar guest host by Sharanya, event by JCO
and my own event Grand Festive Feasts .

Meethi Sevaiyan - Sweet Veraicelli

Made n Enjoyed
Hello readers,

JCO wishing that Ma Laxmi showers all the happiness on their all readers and fellow bloggers on this auspicious Dhanteras !

Scrumptious, delicious and yummy sweet saviyan for dhanteras puja..

You will need:-

• 100 g vermicelli
• 80 g sugar
• 200 boiling ml water
• 1/2 tsp cardamom powder
• 2-3 tbsp ghee
• pinch of orange colour ( optional )
• 2 tbsp dry fruit like cashew and pistachio nuts roasted

Method:-
Heat ghee in a heavy bottom pan, add vermicelli in the heated ghee and fry continuously until light brown.
Add the boiling water and let vermicelli cook.
When water absorbs, add sugar and let it cook until sugar is mixed very well .
Turn of the heat, add colour mix well and garnish vermicelli with roasted nuts.
Enjoy !

(Farsi )RAVA - MENDA PURI ~ Salty and Crispy deep fried biscuits

Made n Enjoyed
Hello readers,

Farsi Puri is a Gujarati style MATHRI...crispy, crumbly and scrumptious, deep fried Indian bread is a any time snack.It gets its name “Farsi” from a Gujarati word meaning crispy. Extremly popular in Gujarat at breakfast and diwali time and perfect with masala tea and sambharo ( cabbage stir fry ). Great for when travelling too.

You will need:-

• 1 cup plain flour ( maida )
• 1/2 cup semolina ( sooji
• salt to taste
• 2 tbsp crushed black pepper
• 2 tbsp crushed cumin seeds
• 3-4 tbsp melted ghee
• kasoori methi ( dry fenugreek leaves ) optional
• oil to deep fry

Method:-
Place all the ingredients in a big bowl except oil.
Mix everything and add water as required and kneed a stiff dough. Dough should be harder than normal puri dough.
Cover the dough with clean kitchen towel and leave it aside for 20-25 minutes.
Once again kneed the dough and divide equally the dough into small balls.
Roll it out on clean smooth surface into small circles 4-5 mm thick.
Pick the puris with fork.
Heat oil in a heavy bottom kadai.
Fry the puris on medium to low heat until light brown both side .
As they cool they'll go more crispier.
Let completely cool and store them in airtight container and consume within 10-15 days - as if they'd be around that long!.

Linking this to my own event Grand Festive Feasts and celebrate - Navratri/Diwali guest host by simply.food event announcement by JCO.