Mohanthal is a traditional Gujarati sweet made with gram flour (besan), ghee, sugar and aromatic spices. It has a rich, crumbly, melt-in-the-mouth texture, with a beautiful terracotta colour and a distinctive nutty flavour from slowly roasted besan.
I've gone into quite a bit of detail in this recipe, but for good reason! Understanding the roasting, texture and sugar syrup stages can make all the difference.
Note – This recipe has been updated from the archives – first published in 2010. I’ve added new images and helpful content, the recipe remains the same.
Recipe At A Glance: Mohanthal
- ✅ Recipe Name: Mohanthal
- 🕒 Ready In: 1 hour plus setting time
- 👪 Makes: 25 pieces (easy to scale)
- 🍽 Calories: 304 per piece
- 🥣 Main Ingredients: Besan, ghee, sugar, mace powder
- 📖 Dietary Info: Vegetarian, eggless
- ⭐ Why You'll Love It: Made the traditional Gujarati way, using the time-honoured dhabo technique and slow-roasting the besan for that beautiful danedar texture and rich, nutty flavour.
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Of all the Indian sweets we make, mohanthal is probably the one that signifies Diwali most to me. I grew up watching my Mum make it the way my grandma taught her, and those same little details are still important in our kitchen today.
The colour should be deep and warm, the texture beautifully danedar (grainy), and the pieces cut into generous, tall squares. My mum still reminds me of these things whenever we make a batch!
This is our family's traditional mohanthal recipe, made with the techniques passed down through generations. It takes a little patience, particularly when roasting the besan, but I'll walk you through the visual cues and practical tips that help you get it right.
If you prefer your mohanthal soft and spoonable rather than set into squares, try our Dhilo Mohanthal (Lachko Mohanthal). It's a looser version of this traditional sweet, served warm in bowls rather than cut into pieces.
Mohanthal has a distinctly danedar (grainy), crumbly texture, achieved through the traditional dhabo technique. The besan is slowly roasted until deeply coloured, then combined with sugar syrup. It's rich, fragrant and traditionally cut into thick squares.
Magas (Magaj) is another Gujarati sweet, but it has a softer, more delicate, melt-in-the-mouth texture.
Besan Barfi is made without the dhabo technique, giving it a more uniform consistency.
My Ingredient Notes
The full ingredient list and measurements are in the recipe card below, but there are a few things worth knowing about the ingredients before you start. These are the details that help give mohanthal its characteristic flavour, colour and danedar texture.
Gram flour (besan) – I use regular fine besan for this recipe. The first step, known as dhabo or dharbo devo, helps create the lovely danedar texture we're looking for. If you're using coarse besan, you can skip this preparation and roast it directly.
Other recipes with besan are: meethi boondi, besan ladoo, besan badam halwa and ghotua ladoo.
Ghee – Ghee is essential for the rich flavour and crumbly texture of traditional mohanthal. My mum and I usually use homemade ghee, and we've noticed that it seems to go further than shop-bought ghee, even when using the same quantity. If you're using shop-bought, you may need a little extra to achieve the right consistency. I wouldn't recommend reducing the ghee in this recipe, as it plays an important role in the final texture.
Milk – I use whole milk for preparing the dhabo mixture, although semi-skimmed milk works too. Warm the milk and ghee before rubbing them into the besan. This helps create the crumbly texture we need before roasting.
Khoya (mawa) – We use homemade ricotta khoya in our mohanthal. It gives the finished sweet a lovely richness, softness and creaminess. It's not essential to every version of mohanthal, but it's part of how we've always made ours. If you're leaving it out, the recipe uses extra ghee in its place.
Sugar – Regular white granulated sugar is used to make the chasni (sugar syrup). Getting the syrup consistency right is particularly important here, as it determines how the mohanthal sets.
Cardamom, mace and saffron – These give mohanthal its beautiful fragrance. Mace, or javitri, is especially important in our Gujarati version. My mum has always insisted on using it, and it's one of those little details I wouldn't leave out!
Almonds and pistachios – I finish the mohanthal with slivered nuts. They look beautiful against the deep terracotta colour and add a little crunch to each piece.
Let's Make Mohanthal In Steps
For the full recipe, check out the recipe card below which includes the recipe video.
- Prepare the dhabo: Warm the milk and ghee, then add them to the besan. Rub the mixture between your palms until it resembles coarse, damp crumbs. This traditional step, known as dhabo or dharbo devo, helps give mohanthal its characteristic danedar texture. Leave it to rest for 10-15 minutes.
- Sieve the besan: Pass the prepared besan through a coarse sieve, breaking up any large lumps. You should have an evenly textured, grainy mixture ready for roasting.
- Begin roasting: Heat the ghee in a heavy-bottomed pan, then add the prepared besan. Roast over a low to medium-low heat, stirring continuously and scraping the bottom and sides of the pan. Don't leave it unattended, even briefly. The besan needs to roast evenly without turning reddish-brown or catching at the bottom.
- Watch the texture change: As the besan roasts, it will gradually become more fluid and frothy. Continue stirring and pay attention to the changing aroma and colour. Don't rush this stage by increasing the heat.
- Roast until deeply coloured, then add mawa and spices: Continue roasting, stirring constantly, until the besan develops a beautiful, even terracotta colour and a rich, nutty aroma. Once the besan reaches the correct colour, remove the pan from the heat immediately. Stir in the mawa and the spices with the heat off.
- Prepare the sugar syrup: Combine the sugar and water in a saucepan and allow the sugar to almost dissolve without turning on the heat. Then cook on medium heat until the syrup reaches a thick one-thread consistency. This is the stage my mum has always taught me to look for when making mohanthal.
- Combine the besan and syrup: Gradually add the syrup to the roasted besan mixture, stirring thoroughly to combine. Keep the pan off the heat during this stage.
- Set and cut: Line your greased tin with baking parchment, leaving some overhanging the edges. Scatter the almonds and pistachios over the surface. Allow the mohanthal to set, then cut into generous, thick squares. We always prefer tall pieces rather than thin slices, just as my grandma made them.
Hayley's Recipe Tips
- Mohanthal needs your attention throughout roasting. Stir continuously, making sure to reach the bottom and corners of the pan. We're looking for an even, deep terracotta colour, not patches of dark brown besan caused by overheating.
- Watch the besan change from thick to more fluid and frothy. The colour and aroma are more reliable indicators than the clock.
- Once it reaches the right colour, take the pan off the heat. Residual heat can continue cooking the flour, even after you've switched off the hob.
- We're looking for a thick one-thread consistency. Allow a small drop of syrup to cool slightly, then carefully touch it between your thumb and forefinger. As you separate them, the syrup should form a fine thread. Never test boiling-hot syrup directly.
Technique
Mohanthal Troubleshooting
Why hasn't my mohanthal set?
The sugar syrup may have been undercooked. If the mohanthal remains too soft even after sufficient setting time, return it to a heavy-bottomed pan and cook gently, stirring continuously, until the mixture thickens and begins leaving the sides of the pan. Transfer it back to the tin and allow it to set again.
Why is my mohanthal too hard?
This usually happens when the sugar syrup has been overcooked. You can try grating the mohanthal and gently reheating it with a little ghee and water to soften the mixture. However, this is a rescue method, and the finished texture may not be quite the same.
Mohanthal FAQs
The characteristic danedar texture comes from preparing the besan with warm milk and ghee (dhabo), then passing it through a sieve before roasting. Skipping this step or breaking the mixture down too finely can result in a smoother texture.
Yes! Mohanthal is a lovely sweet to prepare ahead of a celebration. We traditionally make ours in advance and store it in an airtight container.
Yes! Coarse besan works well for mohanthal and naturally gives it a grainier texture. If using coarse besan, you can skip the dhabo step (mixing the flour with warm milk and ghee) and roast it directly in ghee. If using regular fine besan, I recommend following the dhabo method to achieve that characteristic danedar texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Mohanthal
Equipment
- setting tray 20cm x 20cm
- Parchment paper
- Coarse sieve
Ingredients
Mohanthal Mixture
- 5 cup gram flour besan (fine variety)
- ⅓ cup ghee melted for dhabo
- ½ cup whole milk warm for dhabo
- 1 ¼ cup ghee
- 1 cup khoya
- 1 teaspoon cardamom powder
- ½ teaspoon mace powder
- 12 strands saffron
Sugar Syrup
- 2 cup sugar regular, white
- 1 cup water
- ⅛ teaspoon food colour orange/yellow optional
Decorating
- 4 tablespoon almond and pistachio slivers
Instructions
Prepare the dhabo (besan mixture)
- Place 5 cup gram flour in a large, wide mixing bowl or parat. Warm the ⅓ cup ghee and ½ cup whole milk , then add both to the flour.
- Rub the mixture together using your fingertips until the milk and ghee are evenly absorbed and the besan resembles coarse, damp crumbs. Leave to rest for 10–15 minutes.
- Pass the mixture through a medium-hole sieve, gently pressing any larger lumps through. Most of the crumbs should be slightly larger than mustard seeds. This traditional process, known as dhabo or dharbo devo, helps create mohanthal's characteristic danedar (grainy) texture.
Roast the besan
- Heat 1 ¼ cup ghee in a wide, heavy-bottomed kadai or pan over a low heat. Add the prepared besan and begin roasting, stirring continuously and scraping the bottom and sides of the pan.
- Initially, the mixture will be thick and slightly difficult to stir. After approximately 8–10 minutes, it will begin to loosen and develop a lovely roasted aroma.
- Continue roasting gently. The mixture will become more fluid and frothy, almost like a honeycomb, while gradually changing from pale yellow to beige and then a deeper colour.
- Eventually, the froth should subside and the mixture should be silky, with a beautiful, even terracotta colour and rich, nutty aroma. Use these visual cues rather than relying on the cooking time alone.
- Turn off the heat and immediately stir in 1 cup khoya , allowing it to combine with the hot besan. Add 1 teaspoon cardamom powder, ½ teaspoon mace powder and 12 strands saffron , mixing until evenly incorporated.
- Set aside while preparing the sugar syrup. The mixture should be loose, similar to a soft halwa, rather than stiff.
Make the sugar syrup (chasni)
- Without heat, combine 2 cup sugar and 1 cup water in a saucepan and stir until the sugar dissolves. Once most of the sugar has dissolve, turn on the heat and bring to a boil.
- Continue cooking until the syrup reaches a thick one-thread consistency. To check, allow a small drop of syrup to cool slightly, then carefully touch it between your thumb and forefinger. As you separate them, the syrup should form a fine thread. Never test boiling-hot syrup directly.
- Turn off the heat as soon as the correct consistency is reached. Stir in the optional ⅛ teaspoon food colour orange/yellow, if using.
Combine and set the mohanthal
- Carefully pour the sugar syrup into the roasted besan mixture, stirring thoroughly until everything is evenly combined. Keep the pan off the heat during this stage.
- Transfer the mixture to a greased, parchment-lined tray or thali and spread evenly.
- Sprinkle 4 tablespoon almond and pistachio slivers over the top. Leave to set at room temperature, for approximately 1–8 hours. Do not refrigerate to speed up setting. You should feel the mohanthal is set when the surface has hardened and inserting a skewer comes out clean.
- Once completely set, lift the mohanthal out using the parchment paper and cut into generous, thick squares (chosla). Store in an airtight container.
Video
Notes
- Use warm milk and ghee for the dhabo. This helps achieve the traditional danedar texture. If using coarse besan, you can skip the dhabo step and roast it directly.
- Roast slowly and stir continuously. Use a wide, heavy-bottomed pan and scrape the bottom regularly. High heat can burn the besan before it cooks properly.
- Watch the colour and texture. The mixture will thicken, loosen and become frothy before turning silky and deep terracotta. Remove it from the heat as soon as it's ready to prevent over-roasting.
- Don't reduce the ghee. It is essential for the texture, but adding too much can also cause problems. Follow the quantities given.
- Get the sugar syrup right. Aim for a thick one-thread consistency. Undercooked syrup may prevent the mohanthal from setting, while overcooked syrup can make it hard. I like to let the sugar dissolve a little in the water before turning on the heat, so it needs less time on the hob before the syrup begins to boil.
- Allow plenty of setting time. Leave the mohanthal at room temperature until completely set before cutting. This may take several hours, depending on the weather. I live in the UK and generally prepare this in the autumn/winter months so my mohanthal only takes 1-2 hours to set.
- Storage: Store in an airtight container. I keep it in an airtight container at room temperature for 1 week.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sandhya Ramakrishnan says
Your pictures literally had me gazing at your post for few minutes before I could even read the recipe. I love Mohanthal more than besan burfi. Thanks for explaining in detail the difference between the two.
Bless My Food by PAYAL says
Sweets have always been my weak point and when they are made with such a charm and presented so beautifully, it becomes more hard to resist myself.
Literally drooling over mohanthal.
Sasmita says
ahaaa what a lovely sweet you have shared here. he texture if these mohanthal looks so delectable.
Nice info regarding the diff between besan barfi and this too.
Priya Srinivasan - I Camp in My Kitchen says
So well explained hayley. Loved reading the entire process! Sweets made with so much love and care always turns out brillaint.!! Would love to try this recipe later sometime!! Thanks for the detailed share! And as usual gorgeous gorgeous pictures!
Mayuri Patel says
I miss the times when for weddings one could enjoy Gur na Ladwa, Mohanthal, barfi churmu. Nowadays its all the non Gujarati sweets like rasmalai and fusion desserts. You've made the mohanthal perfectly Hayley. You've learnt from the best.
jcookingodyssey says
Thank you Mayuri for stopping by. Yes, my mum also has same views as yours. Sad to see this pattern.
Poonam Bachhav says
I make mohanthal every year on Janmashtami and Gowardhan puja. Yours looks so delicious amd perfectly done. Can imagine the taste of this fudge with mava going in. Beautiful photographs as always !
jcookingodyssey says
Thank you Poonam
Indfused says
The mohanthal looks picture perfect Hayley! Your mu must be so proud of you. The rich color and the texture indicate how deep and yummy the flavor must be!
Lata Lala says
I have always loved Mohanthal and looking at your pics you took me years back into my Mom's kitchen.
Your mohanthal has come out perfect with lovely texture and beautiful colour.
jcookingodyssey says
Than you Lata! I've seen my Mum making every Diwali and this year I made it, I'm pretty happy with the results 🙂
Vandana says
Beautiful photographs and great recipe. I love Mohanthal but never knew that making it at home will be this easy. I am so glad that I discovered your recipe before Diwali, will definitely make it for Diwali.
jcookingodyssey says
Thank you Vandana! Let us now how you get on.