Mohanthal, Mohan means lord Krishna and thal means bhog or prasad. Mohanthal is a one of the favorite sweet of lord Krishna and most popular sweet in Gujarat and Rajasthan. Mohanthal can make during the special occasion like Janmashtami, Diwali or wedding ceremony.Gujarati sweet dish list is incomplete without Mohanthal. It is a traditional Indian sweet, especially popular in Gujarat and Rajasthan, known for its rich, fudgy texture and nutty aroma. It’s a staple during festivals and celebrations, gracing tables with its deep golden color and warm, inviting flavors.
This decadent dessert is made primarily with gram flour (besan), ghee, and sugar, combined and cooked to create a soft, melt-in-the-mouth sweet with a slight grainy texture. The addition of cardamom and a generous topping of chopped nuts, like almonds and pistachios, elevate its taste and add a beautiful touch to its appearance, making it a cherished mithai for special occasions.
The preparation of Mohanthal is an art, requiring patience and the right technique to achieve the perfect consistency and flavor. 
The process begins with binding gram flour with ghee and milk to make perfect texture and then roasted in the ghee until it releases a toasty aroma and turns golden brown. Roasting the besan properly is essential, as it brings out a rich, nutty flavor while enhancing the texture, which should be soft yet granular. The mixture is then combined with a syrup made from sugar and water, cooked to a precise consistency to give Mohanthal its signature fudge-like texture. Once combined, the mixture is spread on a tray, allowed to set, and cut into pieces before garnishing with chopped nuts.
Milk or khoya is added to make the texture even richer and creamier. A pinch of saffron or a dash of cardamom powder can be added for a touch of warmth and fragrance, enhancing the dessert’s flavor profile. While Mohanthal may resemble other sweets like besan barfi, its slightly grainy texture and distinctive taste make it unique. Many families pass down their Mohanthal recipes through generations, often adding their own twist, making it a dessert with deep personal and cultural significance.
Mohanthal’s popularity endures not just for its flavor but for the nostalgia it brings with every bite. For many, it evokes memories of festivals, gatherings, and the joy of watching elders meticulously prepare it in the kitchen. Its preparation might take time, but the end result is worth every effort. With each piece, Mohanthal offers a taste of tradition and love, making it a dessert that connects people across generations and brings the essence of Indian culture to the table.
Ingredients:
For Besan Mix
• 3 cup Gram Flour/Besan
• 2-3 tbsp Melted Ghee
• 2-3 tbsp Warm Milk
For Roasting
• 1 cup Ghee
• 1-2 tbsp Milk
• ½ cup Khoya/Mawa (optional)
For Sugar Syrup
• 1 ½ cup Sugar
• 1 tsp Cardamom Powder
• 5-6 Threads of Saffron
• Pinch Of Orange Food Color (optional)
For Garnishing
• 1-2 tbsp Slivered Dry Fruits (Almond & Pistachios)
• Silver Warq/Varakh (optional)
Method:
1. In a mixing bowl, add besan, melted ghee, and warm milk, and mix well. Rub the mixture with your palms until it resembles breadcrumbs. Once done, cover it and set aside for 10-15 minutes. Sift the mixture through a flour strainer and set aside.
2. Take a large pan, heat ghee in it, and add the crumbled besan mixture. Stir well and continue stirring on low flame until the mixture turns golden brown.
3. Now add milk and mix well, mixture will be foamy or bubbly, switch off the flame and stir continuously until mixture settle down.
4. Add khoya/mawa to the cooked besan mixture, mixing it well until it dissolves nicely. Set the roasted mixture aside.
For Sugar Syrup:
1. Take a sauce pan to prepare the sugar syrup. Add 1 cup of water, sugar, cardamom, saffron, and orange food color. Boil the mixture, stirring continuously over medium flame until it reaches a 2-3 thread consistency.
2. To check the sugar syrup, place a small drop on your thumb and rub it with your finger. If you see the syrup form strings between your thumb and finger, the syrup is ready.
Process:
1. Now add the sugar syrup to the besan mixture, mix well, and cook on low to medium flame until it comes together and starts to leave the sides of the pan, becoming non-sticky to the spatula.
2. Grease a pan or thali with a little ghee, using your fingers or a brush to coat the inside evenly. Pour the mixture into the greased thali, spread it evenly, and sprinkle slivered dry nuts on top, pressing them lightly. Allow it to cool for 5-6 hours.
3. Once completely cooled, you may apply silver warq/varakh for a decorative look. Mohanthal is now set and ready. Cut it into square shapes and serve.
Tips
1. Roast besan on low flame, stirring constantly to avoid burning for a deep, nutty flavor.
2. Ensure a 2-3 thread consistency by testing between thumb and finger for a perfect fudge-like texture.
3. Sift the breadcrumb-like besan mixture after rubbing to remove lumps for smooth, grainy Mohanthal.
4. Adding khoya enhances richness; mix well until it fully dissolves for a uniform taste.
5. Let it set for 5-6 hours to achieve clean cuts and prevent crumbling.
Mohanthal (Gram Flour Fudge)
Ingredients
Method
- Method:
- In a mixing bowl, add besan, melted ghee, and warm milk, and mix well. Rub the mixture with your palms until it resembles breadcrumbs. Once done, cover it and set aside for 10-15 minutes. Sift the mixture through a flour strainer and set aside.
- Take a large pan, heat ghee in it, and add the crumbled besan mixture. Stir well and continue stirring on low flame until the mixture turns golden brown.
- Now add milk and mix well, mixture will be foamy or bubbly, switch off the flame and stir continuously until mixture settle down.
- Add khoya/mawa to the cooked besan mixture, mixing it well until it dissolves nicely. Set the roasted mixture aside.
- For Sugar Syrup:
- Take a sauce pan to prepare the sugar syrup. Add 1 cup of water, sugar, cardamom, saffron, and orange food color. Boil the mixture, stirring continuously over medium flame until it reaches a 2-3 thread consistency.
- To check the sugar syrup, place a small drop on your thumb and rub it with your finger. If you see the syrup form strings between your thumb and finger, the syrup is ready.
- Process:
- Now add the sugar syrup to the besan mixture, mix well, and cook on low to medium flame until it comes together and starts to leave the sides of the pan, becoming non-sticky to the spatula.
- Grease a pan or thali with a little ghee, using your fingers or a brush to coat the inside evenly. Pour the mixture into the greased thali, spread it evenly, and sprinkle slivered dry nuts on top, pressing them lightly. Allow it to cool for 5-6 hours.
- Once completely cooled, you may apply silver warq/varakh for a decorative look. Mohanthal is now set and ready. Cut it into square shapes and serve.
Notes
Ensure a 2-3 thread consistency by testing between thumb and finger for a perfect fudge-like texture.
Sift the breadcrumb-like besan mixture after rubbing to remove lumps for smooth, grainy Mohanthal.
Adding khoya enhances richness; mix well until it fully dissolves for a uniform taste.
Let it set for 5-6 hours to achieve clean cuts and prevent crumbling.
You can store it into the airtight container for a week.
Hey Binjal,
Very tempting post.. Like your photography.. Can u suggest which lens u used to photograph this.. I am learning to take photos..would be helpful if you could do a post on photographing food
Hey Hi Sapna thanks :)!! Sure I will post about it very soon. I’m using Nikon D7100 camera with 18-140mm and 105mm lens for food-photography.
Just love your blog and your photography
thanks dear Donna! 🙂
Thanks a lot very yummy
thanks mona!
NICE .
thnx Savitha!
Thanks for the nice recepie
thnx!
Ur recepie took me way back to mychildhood days. We had gujrati neighbours and the lovely houselady was a v v good cook. I learnt a lot from her. But now i am going to revise from u. Thanku
I am glad, thank you so much 🙂