Mohanthal Recipe

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Mohanthal is a popular gujarati sweet that is often prepared during Diwali. khoya, milk or cream, ghee, sugar and intensely fried besan are used to prepare this. The recipe iam sharing is not an authentic one. But is a short cut and quick method to making Mohan thal in less than 25 mins. This recipe is good for those who do not know how to check the string consistency properly which the traditional mohanthal recipe calls for.

mohanthal recipe swasthis recipes

This mohanthal is prepared with condensed milk and besan alone with few tbsps. of ghee and no mawa is used. It turns out to be delicious, non-sticky and needs lesser amount of ghee than the traditional one.

for more easy sweet recipes, check
badam burfi
chocolate burfi
badam burfi with jaggery

how to Make Mohanthal

1. Roast besan in ghee till it turns lightly golden, not burnt.

deep roasting flour to make mohanthal recipe

2. Add condensed milk, cardamom powder. Mix well and break up the lumps.

addition of condensed milk elaichi to make mohanthal recipe

3. Add sugar and little ghee.

addition of sugar ghee for mohanthal recipe

4. Cook till it leaves the sides of the pan.

cooking until it leaves the pan

5. Pour this to a greased tray or foil, add nuts and level it

set cooked mohanthal mixture in a tray

6. Let it cool down. Cut to desired pieces.

cut to desired shapes

7. Store in an airtight jar.

gujarati sweet mohanthal recipe

Related Recipes

Recipe Card


Mohanthal Recipe

Quick Mohanthal , a popular Gujarati dessert prepared during Diwali.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients (US cup = 240ml )

  • 2 cups besan (coarse besan is preferred, refer notes)
  • 3 to 4 tbsps ghee Melted (do not use more, the ghee begins to ooze out)
  • 1 tin condensed milk sweetened , equal to 392 grams
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • strands Saffron few, optional
  • Nuts Chopped , or poppy seeds for garnishing


  • Grease a tray or foil or keep a parchment paper ready.
  • Add 2 to 3 tbsp. Ghee to the pan and then besan. Mix well and roast the besan till it changes to a slightly dark shade. Keep stirring without burning. Set this aside till the temperature comes down
  • Mix condensed milk, cardamom powder, sugar and besan.
  • Mix well to break up any lumps and cook till the mixture begins to leave the sides of the pan. Add 1 tbsp. ghee in between while it’s cooking.
  • Pour this to the tray, level it and sprinkle nuts. Tuck them in.
  • Leave it to cool for about 30 minutes. Cut to desired sizes
  • Cool them completely preferably overnight and then move to an airtight box


If you are using normal besan and not the coarse one, add 1 ½ tbsp. of milk to the besan and rub the besan with your palms to get a crumb texture. Set aside for 30 mins

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Mohanthal Recipe
Amount Per Serving
Calories 298 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 24mg8%
Sodium 66mg3%
Potassium 349mg10%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 34g38%
Protein 8g16%
Vitamin A 115IU2%
Vitamin C 1.2mg1%
Calcium 123mg12%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Great recipe! How long does this mohanthal last. Does it have to be stored in the refrigerator or room temperature? If so how long will it last ?
Thank you

Hi Swasthi, tempting recipe. Where I live it is difficult to find condensed milk, so I make my own. I usually use tinned coconut milk or a mixture of coconut and cow’s milk because it is fatter and will condense sooner. Do you think I could use it in this sweet or will it break down releasing oil? Should I just use cow’s milk?

Thank you very much Swasthi, I will be looking forward to it, my problem is that condensed milk is rare here.

can you tell me diff between condensed milk and evaporated milk

5 stars
I read ur recipes .i like it will try one by one

First time here, very inviting dessert!!!

Looks fantastic !! I always make the mawa version, this one with condensed milk sounds really cool, will give it a try 🙂

Lovely sweet. Will try soon

Loved here that condensed milk addition,quite new for me. Fantastic mohanthal.

like it swasthi.. wanted to try this once..

Delicious mohan thal…..very attractive too.

Delicious sweet…nice click :)<br />

I didnt know the differences between the two, thanks for sharing. Love the sweet