Friday, September 4, 2015

Mohanthal ( Besan Fudge )

          After making payasam I had some leftover condensed milk in the fridge and I wanted to try out something new with it. For quite some time now, I had wanted to try out a sweet using besan flour and condensed milk, then I saw this recipe here for Mohanthal. I had all the ingredients in hand, so just went ahead and made it today, the entire dish took about 30 minutes to cook and a little extra time to cool and slice the burfis. The sweet turned out really good, it had a fudgy texture unlike our Mysore Pak but it's much easier to make..

Need To Have

  • Besan Flour - 1 cup
  • Condensed Milk - 1/2 cup
  • Ghee - 5 tablespoons
  • Milk - 2 tablespoons
  • Pistachios - 6, chopped
  • Almonds - 3, chopped


          Mix the besan flour and milk with hand to get a crumbly mixture. Heat the ghee, add the besan flour and saute it well till you get a nice aroma and the besan changes color, takes about 10 to 15 minutes.

          Now add the condensed milk and keep stirring till the mixture becomes thick and it becomes a little tough to mix.

          Spread it out in a greased ( with ghee ) tray, smooth it out with a spatula, then spread the pistachio and almond pieces and press it a little. Let it cool, then slice out with a sharp, greased knife.

Don't skimp on the ghee, and also roast the besan well till the raw smell goes away.
Also you can add some saffron along with condensed milk, I forgot to add, but still the flavor from the ghee was good.
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