Mohanthal Recipe
By Swasthi, Comments, Jump to Recipe
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.
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
kalakand
how to Make Mohanthal
1. Roast besan in ghee till it turns lightly golden, not burnt.
2. Add condensed milk, cardamom powder. Mix well and break up the lumps.
3. Add sugar and little ghee.
4. Cook till it leaves the sides of the pan.
5. Pour this to a greased tray or foil, add nuts and level it
6. Let it cool down. Cut to desired pieces.
7. Store in an airtight jar.
Related Recipes
Recipe Card
Mohanthal Recipe
For best results follow the step-by-step photos above the recipe card
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
Instructions
- 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
Notes
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)
© Swasthi’s Recipes
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?
Hi Didina
Thanks. Not sure if it is going to work well with coconut milk. If you do not prefer ready made condensed milk, I suggest you to try mysore pak. Will be sharing the recipe in a day. It has no milk in it and is great tasting.
Thank you very much Swasthi, I will be looking forward to it, my problem is that condensed milk is rare here.
Another problem is the quality of sugar used in condensed milk. Otherwise we can use organic sugar. Here is the link to mysorepak
Hi,
can you tell me diff between condensed milk and evaporated milk
Hi Bindu
condensed milk is sweetened evaporated milk is unsweetened or sometimes less sweetened, Condensed milk is made by cooking sugar along with milk but sometimes only sugar is just added to evaporated milk towards the end to lightly sweeten. So both are different
I read ur recipes .i like it will try one by one
Hi manjusha,
do try. thanks
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