Perfect Mohanthal Recipe | Danedar Mohanthal | बाज़ार से बेहतर मोहनताल बनाने का तरीका | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Put the coarse gram flour in a large bowl with 2 tbsp ghee and 2 tbsp milk. Rub between your hands, press it down into the bowl, cover and rest 15 to 20 minutes.
2. Break up the set flour by hand and sieve it through a large-holed sieve into another bowl. Do not use a fine sieve. Pulse any hard lumps in a mixer grinder before sieving; or pulse the whole mixture into tiny grains if you have no sieve.
3. Line a tray or 9x7 inch tin with ghee and butter paper.
4. Melt half the ghee in a kadhai over high heat, add the flour mixture and stir. Once it has soaked up the ghee, add the rest of the ghee and stir.
5. Cook the flour over low heat, stirring constantly, for 20 to 25 minutes, until it turns biscuit-coloured and foams and loosens.
6. Turn off the heat and add the milk gradually, a spoonful at a time at first, as it will bubble up. Once it stops bubbling, add the rest of the milk and keep stirring.
7. Return to low heat and cook 4 to 5 minutes, until a slight glaze appears and the ghee has not fully separated.
8. Turn off the heat and keep stirring for 2 to 3 minutes to cool slightly. Do not leave it in the kadhai or it will darken.
9. Make the syrup: boil the sugar, water, cardamom powder, saffron and grated nutmeg over high heat, then lower the heat and cook until it reaches one-string consistency. To test, pinch a drop of syrup between thumb and finger; a single thin string should form when you pull apart.
10. Turn off the heat, stir the syrup for 2 to 3 minutes until it cools slightly.
11. Add the syrup to the cooked flour and stir 1 to 2 minutes until combined.
12. Spread the mixture evenly into the lined tray, levelling the surface with a spatula or flat bowl. Optionally scatter sliced almonds and pistachios on top.
13. Let it set at least 3 hours or overnight. Lift out using the butter paper, then cut into pieces.

Summarized from Your Food Lab's video. Watch it for the details.

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