Full written recipe for Mohanthal
Prep time: 5-10 minutes
Cooking time: 35-40 minutes (3-4 hours for the mohanthal to set)
Serves: 650 grams (approx.)
Ingredients:
Grainy gram flour mixture
COARSE GRAM FLOUR | जाड़ा बेसन 2 CUPS / 270 GRAMS
GHEE | घी 2 TBSP / 25 GRAMS
MILK | दूध 2 TBSP / 30 ML
Cooking gram flour
GHEE | घी 3/4 CUP / 150 GRAMS
MILK | दूध 1/2 CUP / 115 ML
Sugar Syrup
SUGAR | शक्कर 1 CUP / 200 GRAMS
WATER | पानी 1/2 CUP / 115 ML
CARDAMOM POWDER | इलाइची पाउडर 1/2 TSP
SAFFRON | केसर A FEW STRANDS
NUTMEG | जायफल A PINCH (GRATED)
For garnish
ALMONDS | बादाम AS REQUIRED (SLICED)
PISTACHIO | पिस्ता AS REQUIRED (SLICED)
Method:
Add the gram flour into a large bowl along with ghee & milk, mix & rub the gram flour together between your hands then press all the gram flour down onto the bowl together, cover & let it rest for 15-20 minutes.
Once rested, break the set flour using your hands then sieve it into another large bowl using a large hole sieve (wheat strainer), do not use a fine sieve otherwise you will not be able to achieve the right texture, if any hard lumps of the flour remain, just pulse them using a mixer grinder & then sieve.
If you do not have the sieve then you can directly pulse the mixer into tiny grains using the mixer grinder.
Before cooking the gram flour, line a tray or a large thali using ghee & butter paper, I used a 9x7 inch aluminum cake tin.
Add half quantity of the ghee into a kadhai & let it melt over high flame, then add the prepared gram flour mixture & stir well, once the flour soaks up all the ghee then add the remaining & stir well.
Cook the gram flour over low flame while stirring continuously until it turns biscuity in colour, the mixture will loosen up a bit & foam up during the cooking process, this will take about 20-25 minutes.
Once it turns biscuity in colour, switch off the flame & add the milk gradually, just a spoonful at a time initially as the mixture will bubble up, so be extremely carefully.
Once you have added a few spoons & the mixture has stopped bubbling then you can add all the remaining milk a once, make sure you keep stirring.
Switch on the flame to low again & cook the mixture for 4-5 minutes or until a slight glaze appears, the ghee should not separate completely.
Then switch off the flame, keep stirring the mixture for 2-3 minutes & let it cool down slightly, if you let it sit in the kadhai then the mixture will darken due to residual heat.
In a separate pan, add all the ingredients of the sugar syrup & bring it to a boil over high flame, then lower the flame & cook the syrup once it reaches one-string consistency.
To check, take a small amount of syrup on a spoon and let it cool for a few seconds to avoid burns, pinch the syrup between your thumb & index finger, then pull your fingers apart gently, if a single thin string forms between your fingers, the syrup has reached one-string consistency.
Switch off the flame & keep stirring the syrup & let it cool down for 2-3 minutes.
Add the syrup into the cooked gram flour, stir it for 1-2 minutes until everything gets combined.
Then transfer the mohanthal mixture into the tray & spread it evenly then even out the surface using a spatula or a flat bowl.
You can optionally add slivered nuts on the mohanthal at this stage & let it set for at least 3 hours of overnight.
Once set, remove it using the butter paper & then cut into pieces.
Your delicious & melt in the mouth mohanthal is ready.
#YFL #SanjyotKeer #Mohantal
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Intro 0:00
Gram Flour Mixture 1:11
Cooking the Gram Flour Mixture 3:47
Sugar Syrup 6:33
Final Process 7:49
Cutting of Mohanthal 9:57
Plating 10:26
Outro 11:10