Go Back
+ servings
Print Recipe
5 from 13 votes

Mohanthal/Chickpea flour fudge

Mohanthal/Chickpea flour fudge a traditional sweet from the state Gujarat.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Indian
Servings: 2
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy.

Notes

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.
and cardamom
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.
Enjoy.
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!