Mohan Thal (Gram Flour Fudge)
December 16th, 2008 filed under Desserts
Mohan Thal (Mohanthal) is like a gram flour fudge with a touch of cardamom flavor and topped with sliced almonds. Mohan Thal can be served as a dessert or served with a cup of chai tea. This fudge looking candy is irresistible.
Recipe makes 20 pieces.
Ingredients:
- 2 cups Gram flour (basen)
- 6 tablespoons unsalted butter or ghee
- 1 tablespoon warm milk
- 1/2 cup heavy cream
- 1 cup milk powder
- 1 teaspoon cardamom seed powder
- 1 1/4 cup Sugar
- 1/2 cup water
- 2 tablespoons sliced almonds
Special Equipment:
- Candy Thermometer
Method:
- Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
- Add the milk. Milk should be warm, and rub the mixture again between your both palms.
- Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
- Mix the milk dough with gram flour mixture togather and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma. Tips: stir fry continuously making sure it stays powdery.
- Let it cool and add cardamom powder mix it well.
- In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
- Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
- Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
- Cut the mohanthal into 1-inch square shapes while it is still warm.
- Serve at room temperature. At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.
Hi manjulaji,
Your site is really good. I used to browse sanjeevkapoor and tarladalal’s website,but now everyday I check your site for new recipes. Thanks for posting these recipes,videos and step-by-step instructions.
I tried to do mohanthal as you have shown but at the last stage when I was stir frying besan and the milk dough,instead of crumbly the texture came like a soft dough. Is that ok. Please help me out. Thanks!
Uma, it shold be soft dough.
Can we make this mawa and keep in the freezer for later use? I would like to make the mawa and store it. Please let us know if this can be done and stored.
By referigerate, do u mean the freezer or the racks?
Do you have new recipe so please send me.
Naz, you need to check back to the website often to see what’s new. Look at the top right for new recipes that have been posted.
Hello aunty,
How are you ?
Im wotching your recipe by internet and i like too much, i need hadwo recipe please can you tell me how,
can make handwo , and im living in europe so i havent cooker so how can make please tell me.
Thank you very much.
Best regards.
just love all your recipes.
Dear Manjulaji,
You r a great cook,you r very popular & I am very addicted to your shows.
Can you tell me, do we use Ladoo Besan or regular besan flour ? What company candy thermometer is reliable or you use?
Thanks,
Seema
My candy thermometer is made by “Wilton” in the US. It’s easy to find in cooking stores and also AC Moore and Micheal’s.
It has measurements for both candy making and deep frying.
Hello Seema,
if you are using ladoo basen that is the best but I just keep regular basen in my pantry so I need to use little sooji to give right texture.
Hello Aunty,
Thanks for posing this recipe. I have one query regarding the milk powder. What milk powder can i use? I am based in Europe and hence a bit confused.
Look forward to your reply so that I can get started to trying this recipe.
Milk powder is dehydrated milk. It’s milk that has had all the liquid removed and can be sold as a powder and doesn’t require refridgeration. I’m sure it’s available in Europe, but I don’t know by what name.
For normal purposes, you would add water to rehydrate it and it becomes milk again. For cooking purposes, it gives milk-like qualities without having to stir it for hours to dry it out.
Hope this helps.
Hi, Manjulaben your recipes are very good and can you lps send me new recipe.
Thank you
Hi aunty..
Today i tried ths recipe..wow amazing..Keep posting new recipe aunty…