Mohanthal, a vibrant and decadent sweet, is a beloved staple of Holi celebrations across India. Its rich, creamy texture and subtle sweetness, balanced by a hint of cardamom, make it a truly irresistible treat. This traditional dessert, often prepared with semolina (sooji) and ghee, boasts a beautiful golden hue and a melt-in-your-mouth consistency that's perfect for sharing with loved ones during the festival of colours. The aromatic spices and the careful layering of the batter contribute to its unique appeal, making it a memorable culinary experience.
This recipe, guided by the expertise of Chef Ranveer Brar, offers a step-by-step guide to crafting the perfect Mohanthal. Forget complicated techniques and confusing instructions; this accessible recipe breaks down the process into manageable stages, ensuring a successful outcome even for novice cooks. Ready to embark on this culinary journey and create a Mohanthal that will impress your family and friends? Let's begin!
Tools Needed
- Sieve
- Mixing bowl
- Pan
- Round vessel for roasting
Ingredients
- Gram flour (Tata Sampann 100% chana dal): 500g
- Milk: 70-80ml
- Ghee: 2 tbsp + 1.5 cups
- Sugar: 1.75 cups
- Water: 1 cup + a little more
- Cashews
- Almonds (California)
- Cardamom powder
- Nutmeg
Step-by-Step Instructions
Step 1. Preparing the Gram Flour Base
- In a bowl, mix gram flour, milk, and 2 tbsp ghee. Rub the mixture between your palms until it becomes granular.
- Press the mixture into a thick layer and let it rest for 15 minutes.
- Sieve the mixture to remove any lumps.
- Roast the gram flour mixture in a pan until fragrant, stirring constantly. This process roasts the gram flour, milk, and ghee together.
Step 2. Making the Sugar Syrup and Combining Ingredients
- Combine sugar and water in a pan. Cook until it reaches one-string consistency.
- Add milk to the roasted gram flour mixture, stirring until well combined.
- Gently fold in the sugar syrup.
- Add chopped dry fruits, cardamom powder, and nutmeg.
Step 3. Cooling and Serving
- Let the Mohanthal cool completely before serving.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use high-quality ingredients for the best flavor and texture.
- The key to Mohanthal's unique texture is the granular nature of the gram flour after rubbing and resting.
- Don't over-roast the gram flour mixture; aim for a fragrant aroma.
- The milk added in the later stage stops the cooking and adds moisture to the gram flour.
- Trust the sugar and ghee to bind the Mohanthal as it cools.
- For a richer, sweeter Mohanthal, use equal amounts of sugar and gram flour and adjust the milk accordingly.
Nutrition
- N/A
FAQs
1. Can I use a different type of flour instead of semolina?
While semolina gives Mohanthal its characteristic texture, you can experiment with fine-ground besan (gram flour) for a slightly different, yet equally delicious, result. However, the texture might be denser.
2. How can I store leftover Mohanthal?
Store leftover Mohanthal in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate it for up to a week.
3. What makes this Mohanthal recipe special compared to others?
This recipe, guided by Chef Ranveer Brar, emphasizes achieving the perfect balance of flavors and texture. The precise instructions and tips ensure a superior outcome, especially for those new to making Mohanthal.
With this recipe, you've mastered the art of creating a truly delightful Mohanthal. Enjoy the vibrant colours and rich flavours of this festive sweet, and share the joy of Holi with your loved ones through this delicious creation. Happy Holi!