Mohanthal is a beloved Gujarati mithai which is grainy in texture and deeply fragrant, making it a festive favourite during Diwali and other special occasions. The dish is cherished for the patience it demands, as slow-roasting the besan is what gives it that signature crumbly bite. Mohanthal is often made in large batches for celebrations, making it easy to gift and enjoy with a warm cup of masala chai.
Mohanthal is a traditional Gujarati mithai made with roasted besan, ghee and sugar syrup, and finished with nuts and edible silver leaf. It remains a favourite on the mithai platter because of its welcoming fragrance and rich colour. Also, it has a distinct grainy texture and is different from the usual smoother barfis. This is because rubbing the besan with hot ghee and milk before roasting helps form small, soft granules instead of a smooth paste.
The beauty of Mohanthal lies in patience, but rushing the process by increasing the flame is one of the most common mistakes made by home cooks. This often results in an uneven colour or a raw, chalky aftertaste. The besan is slowly roasted on low heat until it turns golden and releases a toasty fragrance, signalling that it is ready. The roasted mixture is then mixed with a one-string sugar syrup, cardamom powder, and chopped nuts. After this, it is set in a tray, cooled, and cut into diamond-shaped pieces. Some households also add a tou
Read MoreIn a wide bowl, mix the besan with 2 tablespoons of ghee and milk until it looks like coarse breadcrumbs. Allow it to rest for 15-20 minutes, as this is very important to create Mohanthal’s signature grainy texture.
Pass the besan mixture through a coarse sieve to break up any lumps and create small, even granules.
Place a heavy-bottomed pan on a low flame and heat the remaining ghee. Add the granulated besan and roast, stirring continuously, until golden brown, and it releases a nutty aroma. This can take around 25 minutes.
While the besan roasts, prepare the sugar syrup in a separate pan by heating sugar and water together until it reaches a one-string consistency. Mix in the cardamom powder and saffron.
Turn off the heat and let the roasted besan cool for 2–3 minutes. Slowly add the hot sugar syrup, stirring continuously to prevent lumps.
Mix well until the besan absorbs the syrup and the mixture thickens slightly. It should still look a little moist, as it will firm up as it cools.
Pour the mixture into a greased tray or thali and spread it evenly with a spatula to about ½ inch thickness.
Top with chopped pistachios and almonds, pressing them lightly so they stick and add varak, if using. Let it sit at room temperature for 2-3 hours before cutting into square or diamond pieces.
Mohanthal that is stored in an airtight container at room temperature can stay fresh for about 8-10 days. Although refrigeration can extend the life further.
This is a common occurrence when the besan isn’t rubbed with ghee and rested properly before roasting, or if it’s roasted too quickly on high heat.
You must aim for a one-string consistency, testing by pressing a drop between your fingers. Because if the syrup is too thin, the Mohanthal won’t set properly, and if it’s too thick, the Mohanthal can turn hard.
Yes, this version uses just a small amount of milk to bind the besan for texture. Also, it isn’t necessary to use khoya, though some versions do include it for extra richness.
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