Dhilo Mohanthal, also known as Lachko Mohanthal, is an incredible sweet from Gujarat and Rajasthan that is commonly served on Diwali. It follows an almost identical recipe to Mohanthal except it is served loose in bowls rather than set into squares.
Table of contents
There are few mithai as satisfying as warm halwa oozing with molten ghee and this Dhilo Mohanthal fits the bill perfectly.
It is called "dhilo" or "lachko" which means loose. It is made by roasting besan in ghee until aromatic then stirring in sugar syrup. The besan mixture is then set into fudge like squares or is served loose whilst still warm.
Lachko mohanthal has a characteristically grainy texture but with a special melt in the mouth feel. This loose mohanthal is served in weddings and parties and is coomonly prepared during the festival season.
Dhilo Mohanthal has similarities to Besan Halwa but is a gujarati recipe and has its own unique taste.
Mohanthal recipe is specifically flavoured with mace which sets it apart from other Indian sweets made with gram flour.
Besan Ladoo - perfect for Diwali celebrations
Magas - another gujarati sweet
Besan Barfi (Burfi)
Ingredients for Dhilo Mohanthal
Chickpea flour - fine variety besan
Ghee - use desi ghee for the best results. I always used homemade ghee
Milk - required for the first step to "shorten" the flour
Mawa - gives a warming, nutty and creamy finish
Sugar - use white granulated sugar
Saffron - a few strands saffron add colour and flavour
Mace - also known as javitri powder
Cardamom powder
Nuts for garnishing - I like to sprinkle over badam and pista
Pro Tips
The first step, known as "dhabo devo", is the most important to achieve a grainy yet melt-in-mouth feel.
For dhilo mohan thal specifically, you are looking for a 0.5 string consistency.
Loose mohanthal can harden at room temperature, so serve it warm.
Mohanthal must have the addition of mace powder.
Homemade ghee tends to be "looser" than shop bought. This recipe is for homemade ghee so you may need a little more ghee if you buy it from the shop.
Stick to a low flame to prevent the mixture burning.
Serving Suggestion
Dhilo Mohanthal is served alongside other Indian desserts for festivals and special occasions.
You could even serve it with a scoop of vanilla ice cream!
Storage
Store leftovers in an airtight container up to one week at room temerature. Note that it solidifies as it cools.
Other Diwali Sweets Recipes
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Dhilo Mohanthal (Loose Mohanthal)
Ingredients
- 1 cup chick pea flour
- 2 tablespoon ghee melted
- 2 tablespoon milk lukewarm
- ¼ cup ghee
- ½ cup mawa or khoya
- ¼ cup sugar
- â…› cup water
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- Pinch javentri powder mace powder
- saffron threads
- 2-3 tablespoon almond and pistachio slivers
Instructions
- Place chick pea flour in a bowl, add 2 tablespoon ghee 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 ¼ 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.
- After roasting, add grated mawa or khoya to mixture and roast for a further 2 minutes.
- Add saffron, cardamom, nutmeg and javentri powder, mix well.
- Meanwhile start making the sugar syrup on medium heat, by placing sugar and water in a pan.
- As soon as sugar dissolves properly and syrup reaches 0.5 thread consistancy, switch of the heat. Add colour if using and mix well.
- Gently pour the sugar syrup into roasted Mohanthal mixture and keep stirring.
- You will see mixture getting thicker.
- Let it cool for couple of minutes.
- Serve in a serving bowl and garnish with almond and pistachio slivers.
Video
Notes
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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Minal says
Hi,
Instead of Mawa, what should I used?
Thanks
Hayley Dhanecha says
Hi Minal
Thank you for stopping by, you have a good question.
If you don't have mawa/khoya, you can substitute it with ¼ cup milk powder mixed with 1–2 tablespoons warm milk to make a soft paste. This will give a similar richness and texture. You can also omit the mawa altogether, but the mohanthal will be slightly less rich. Hope this helps.
Hayley x