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

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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 .