Indian Cooking Recipe : Mohanthaal

Ingredients :
For the Mohanthaal :
1 cup ghee
2 cups coarsely ground besan
1 tsp elaichi powder

For Khoya (mava) :
1 litre full fat milk

For the Sugar Syrup :
1½ cups sugar
1 cup water
2 tbsp milk

For garnishing :

4 tbsp chopped

almonds and pistachios

Method :

Put the besan in a bowl.

Heat the ghee and pour half of it over the besan.

Rub the ghee into the besan till the mixture resembles bread crumbs.

Put the remaining hot ghee in a kadhai, add the besan mixture and cook till the mixture turns golden brown and continue to stir.

Put the grated khoya and elaichi powder and mix for 5 to 7 minutes.

Take out from the heat and keep it to cool till it becomes warm.

For the Sugar Syrup :

Combine the sugar with water in a pan. Allow it to boil for 10 minutes.

Put the milk to the boiling sugar syrup.

The impurities will form a grey layer. Take out this layer gently using a slotted spoon.

Boil this till syrup is of 1 string consistency keep the syrup hot.

How to Proceed :

Pour the hot sugar syrup over the cooked besan mixture and stir well.

Pour into a greased 225 mm. (9″) diameter thali with 25 mm. (1″) high sides.

Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours.

Cut into 25 mm. (1″) squares.

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