mohanthal recipe - gram flour fudge recipe
mohanthal - besan burfi/gram flour fudge made using gram flour/besan with milk,ghee and sugar.
this is the easiest sweet to make next to and the ingredients are similar except milk and the procedure is little bit different.You have to make a sand with gram flour,milk and ghee adn then proceed with one string consistency sugar syrup.
The recipe originated from Gujarat and the main ingredient is besan or gram flour.You must sieve the flour before proceeding the recipe and this makes much more easier to work with.I wondered that i did not prepared anything for blog this time for this diwali,suddenly V asked no preparations yet.Then came an idea of making a quick sweet like this and came through this recipe from one of my cookbooks.But no pictorials at all,so searched through so many blogs and there were so many variations in method of preparation like using condensed milk,authentic ones like that and finally followed the original recipe and the result was amazing.I adapted this recipe from my friend's blog Indian Kitchen,there she added mawa/koya but skipped and followed my mysore pak recipe except the roasting one.
For most of the Indian sweet recipes,you need the syrup consistency either the syrup is made with sugar or jaggery.This is little bit easier for me to understand the consistency once i get through sweets that i prepare for the blog during festive seasons.This time we decided to make some sweets which are not traditionally followed in home like chandrakala,rasmalai,paneer chocolate fudge and some more snacks.Soon i will come up with some more pictures and post about it,so stay tuned:)
Coming to the consistency,for syrup soaked delicacies like channar pulli,gulab jamun,kala jamun,makka peda,you need sticky consistency.For making halwa,mysore pak,fudge like recipes you need one string consistency and finally for ahirasam like traditional deep fried sweets,you need ball consistency.I still want to try adhirasam and i posted already but that was made by Amma and i noted everything from her but did not tried in person.So soon will try some recipes in my to do list and will post and update soon here.
For mohanthal i took 1 cup of gram flour,for that i added 2 cups of sugar and 1/2 cup of ghee,few teaspoons of milk.You have to make a crumb like texture mostly resembles like sand with flour,ghee and milk.Then you have to roast in medium flame and then add it to the sugar syrup and make the fudge.The consistency is its starts bubbling and foam like consistency appears.There you switch off the flame and immediately transferred to ghee greased plate.looks like mysore pak recipe isnt it?i made this recipe according to my comfort and the tastes so different from mysore pak or besan burfi.lets move on making the recipe.,
mohanthal recipe
gram flour fudge made using milk,sugar and ghee
Ingredients
- gram flour/besan/kadalai maavu - 1 cup
- sugar - 2 cups or needed as per your taste
- ghee - 3/4 cup
- milk - as needed
- almonds - for topping
- Water - 1 cup
- Make a sand like texture of mixture using ghee,flour and milk.Keep it aside for few minutes.
- In a separate kadai,add sugar and water and bring it to boil.Keep on stirring until the sugar melts and start to bubbling.
- In another kadai roast the mixture which we prepared already with the flour,ghee and milk in very low flame until it turns brown.switch off the flame once it get ready.
- Check the sugar consistency and once it reaches one string consistency add the roasted mixture and keep on stirring.
- Add ghee little by little in regular intervals,once it got thickened and foam like consistency reaches,switch off the flame and transfer it to a ghee greased plate.(it should leave the sides and then switch off the flame)
- Chop the almonds into pieces and layer it on top of the fudge which should be still warm.
- Make slits still the fudge is warm.Remove the pieces once it cools down completely.
