Delicious Mohanthal/chickpea flour fudge a traditional Indian sweet from the state of Gujarat.This is a traditional sweet from the state of Gujarat, India. I haven’t yet had a chance to visit Gujarat or even taste this Mohanthal from their sweet shops. One day when I visit India I will try that. I tried this recipe after a quite bit of research. I feel that none of the Indian traditional recipes follows a similar pattern, every household make adjustment to suit their taste and convenience. Still there is some unity and uniqueness in the recipe. You will be wondering all of sudden why Mohanthal, it’s because Holi/Festival of color is coming on 12th March.
Even though Holi is not celebrated in South India with the pomp as in North India, it is another excuse for me to try a new sweet recipe as a food blogger. I checked with my friend she is also a blogger and she shared the recipe, but problem was that I don’t have mawa, a form of concentrated milk soilds and I was not in a mood to prepare one or to go to the Indian store which is located about 50 miles from my house. Then I watched YouTube videos from all big sites who claim to be food God according some of my Facebook friends. Then I watched a housewife making it and another one a traditional sweet maker who has 40 years of experience in making sweets making it. Both of them follow same method and ingredients. So I decide to stick to their recipe as it doesn’t require any mawa .
After trying it, my husband told me it is a cousin of our Mysore pak, south Indian chickpea flour fudge. The only difference is that in Mysore pak only sugar, ghee and chick pea flour is used, but In Mohantal, it is sugar, ghee, and milk and chickpea flour. Also the process of making it involves a few different steps, in Mohantal chickpea flour is first mixed with little ghee and milk and formed into bread crumb structure and then it is sieved and cooked in ghee and after switching off heat, the hot one thread consistency / soft ball sugar syrup is mixed well to get a thickened dough . In Mysore pak first chickpea flour is roasted in ghee and then cooked in sugar syrup along with hot ghee or ghee oil mixture. You can see my on the go recipe which gives best result all the time.
In Mohanthal, saffron and cardamom is used to enhance the recipe, while in Mysore pak only cardamom is used. Also mohanthal is studded with almond and pistachio and stands its own in Indian sweet world. We can try this traditional sweet from the state of Gujarat which is served during festivals, marriage and other functions. Or just like my hubby said for eating a sweet dish you don’t any special days or functions. This is gluten free dish, I don’t think we can make it vegan as it is traditional sweet.
Mohanthal/Chickpea flour fudge a traditional sweet from the state Gujarat.
- 1 cup Besan/ Chickpea flour
- ¾ cup sugar
- ½ cup +2 tablespoon ghee /Indian clarified butter
- 2 tablespoon milk
- ½ cup +1 tablespoon water
- A pinch of safferon
- ¼ teaspoon cardamom
- For garnishing
- 15 pistachios chopped finely
- 9 almond chopped finely
In a bowl add chickpea flour, milk and 2 tablespoon ghee and mix well to form a bread crumb structure. When you try to make a ball it should hold the shape but also it crumbles in a second and set aside for 10-15 minutes.
After 15 minutes sieve the chickpea flour -milk –ghee mixture to get a fine powder without any of thick pieces of flour.
In a another pan heat water and sugar and stir well until it reaches 1 thread consistency /220° F–225° F. Remove from the fire and set aside. To this add saffron (dissolved in 1 tablespoon warm water).
Heat a skillet and add ghee once the ghee is heated add sieved flour and cook until you see bubbles are comes from the top. Make sure to stir well while making them. Then add cardamom powder and to chickpea flour-ghee mixture and switch off the flame.
Then add the sugar syrup and continue to stir until you can see dough formed and removes the pan.
Transfer to greased 6 inch square pan and then add chopped almond and pistachios and try to press them into dough and set aside for 15 minutes. Then make cut into the dough and set aside for further cooling. Making this cut will help to remove them as pieces once everything cooled down.
In a bowl add chickpea flour and ghee
And add milk
mix well to form a bread crumb like dough and set aside for 15 minutes.
Then sieve the flour
In a small bowl add 1 tablespoon warm water and add saffron and set aside.
In another pan heat sugar and water until it reaches single thread consistency/ 215F.
To this add saffron with water
Switch off the flame and set aside.
In a skillet heat ghee
When ghee starts hot add sieved chickpea flour and continue to cook in medium flame with constant stirring.
Continue heat until you see bubbles in the top
Remove from the fire and add sugar syrup with saffron.
continue to stir the mixture until it thickens into ball and remove the pan
Transfer the dough into greased 6 inch square pan and spread well.
To this add chopped nuts of your choice I used chopped pistachio and almonds and press well into the dough.
While warm try to make a cut so that you can easily cut them into pieces once it is cooled down.
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Other Holi recipe from Zesty South Indian Kitchen