Lachko Mohanthal - Indian Chickpea flour Pudding

Lachko Mohanthal also known as Dhilo Mohanthal or Live Mohanthal. 


This Diwali I prepared Thor and Habshi halwa, they were delicious ! There was a lot of nice words I did get to hear for Thor, One of my daughter's friend said that to everyone 'Thor was the food of gods' ! Also it was praised that 'Thor is one of the finest Mithai that you've made' !
I would say traditions and rituals also keeps traditional and authentic recipes floating in our lives and on our menus. So this year with keeping family tradition in mind , I prepared 'Lachko Mohanthal' 'Lachko means thick and smooth' same ingredients and method, instead of set pieces, Lachko Mohanthal is scoop with a spoon and served warm in a bowl.

Many think that to get Mohanthal right it's not an easy job, yes I agree, to whirl up right consistency sugar syrup ( chasani ) and not to make any mistakes while roasting chick pea flour is no child play, but if you can fetch lots of patience, little bit of confidence (sometimes overconfidence does not work ) and accuracy in measurements, will not stop you in making and succeeding this recipe.

Lachko Mohanthal is as tasty and delicious as set Mohanthal, warm Mohanthal gives that unique aroma and flavour. Ingredients and methods are same too, only little change in making sugar syrup ( Chasni ) for Lachko Mohanthal chasni should be just like Gulab Jamun consistency.

Notes :-
Besan will work as well, if you can not find coarse chick pea flour.      

You will need :-

  • 1 cup coarse chick pea flour 
  • 2 tbsp melted desi ghee
  • 1-2 tbsp lukewarm milk
  • 1/4 cup Desi Ghee
  • 1/2 cup homemade khoya or Mawa
  • 1/4 cup sugar
  • 1/8 cup water
  • 1/2 tsp. cardamom powder
  • 1/4 tsp. nutmeg powder
  • Pinch javentri powder
  • Few saffron threads
  • 2-3 tbsp. almond and pistachio slivers
Method :-
Place chick pea flour in a bowl, add melted ghee and warm milk. 
Mix gently and leave it aside for half an hour. ( This procedure call Dhabo devo )
Rub chickpea flour mixture with your fingertips to make crumbly.
Sieve chickpea flour mixture in special mohantaal sieve. 
In a heavy bottomed pan, heat 1/4 cup desi 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 or khoya to mixture and roast for a further 7-8 mins. 
Meanwhile start making the sugar syrup on medium heat, by placing sugar and water in a pan.
As soon as sugar dissolves properly switch of the heat.
Gently pour the sugar syrup and saffron into roasted Mohanthal mixture and keep stirring.
Switch off the heat, but keep continue stirring.
After 3-4 minutes you will see mixture getting thicker.
Add cardamom, nutmeg and javentri powder, mix well.
Let it cool for couple of minutes.
Serve in a serving bowl and garnish with almond and pistachio slivers.
Enjoy ! 


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