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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.
Hello manjula aunty ,i love your recipes thank for that i have a question about the cream which u used in mohanthal ,which kind of cream is that and where should i find it i am living in uk.
thanks
Hi Kirti,
I use the heavy cream which you can get in any american grocery store in the same section where they keep milk.
Hello Manjula-ji,
All ur recipies r gr8 and come out very well.
U have mentioned to use heavy cream for above recipie.
Can i use the whipping cream availaible in stores..Or i have to use high fat cooking cream ..? pls let me know.Thnks in advance.Awaiting ur rply.
i have made rasgullas, moonthal after viewing recipes on ur website, the dishes were fabulous. Please add more recipes in ur website. Now i m going to try jalebis. Please add mysore pak mithai in ur website
Thanks a lot manjula aunty.
Hello Aunty,
I tried your mohanthal recipe, but it turned out to be a little dry. Here are the things i think might have gone wrong. Could you please pinpoint what i should improve next time?
1. i did not realise i was supposed to use kakro besan. Or add sooji to regular besan.
2. I think i should have roasted besan more. I was roasting it on a very low heat so it took me longer.
3. I used candy thermometer to make syrup, and heated till soft ball consistency, but i dont know if i went wrong there.
Please Advice.
Hi Manjula aunty,
CAn i use condensed milk instead of heavy cream?…..Please respond….I was planning to make this today and i dont have cream….but i have condensed milk…..
Priya,
I have not used the condensed milk but I am sure you can use just remember condensed milk is sweet so you have to adjust the sugar.
Instead of lime t0 curdle milk to make paneer try diluted vinegar (50 percent water added to vinegar) no need to wash paneer then
at what stage do i use sooji?
Hi Shah,
you do not need sooji for mohanthal.
Hello Aunty ,i recently saw your website and really happy … I am learning a lot….in this receipe of Mohan Thal can you please explain what is heavy cream ? is it malai ?
Hello Auntie,
Do you know how to make Mysore sweet? Could you please put up the video please?
Thank you. Rehana
Thank you Aunty.
Also I dont have Candy thermometer .Is it possible to make without that ?
If yes then how can I do that
hello Aunty,
namaste…Hope u are doing gud..
If I am using the regular besan is that fine ?
I read in the comments u mentioned that u mix Sooji ..if thats the case can u tell me how much sooji to be mixed with regular besan to get the texture ?
Or I shuld go ahead with regular Besan ?
Plz let me know..I cant wait to try this
Hello Bhavika, use 2 tablespoons of sooji