Mohan Thal (Fudge)
Mohan Thal 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.
- 2 cups besan gram flour
- 6 tbsp unsalted butter ghee
- 1 tbsp warm milk
- 1/2 cup heavy cream
- 1 cup milk powder
- 1 tsp cardamom powder ilachi
- 1-1/4 cup sugar
- 1/2 cup water
- 2 tbsp almonds sliced
- 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 together 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.
Notes: Mmohanthal can be kept for 2 weeks or refrigerate for a month. You May also like Gulab Jamuns, Badam Ki Burfi
Tried this recipe?Let us know how it was!
Originally posted 2008-12-16 20:52:43.
69 thoughts on “Mohan Thal (Gram Flour Fudge)”
Mine has become grainy .pl tell me the reason 4
Hi made mohanthal today or is soft …. not setting for making pieces what to do
Hema, roast few spoons of besan and mix with it that should help
I tried this receipe today but it is not setting and its very dry . Can you please let me know how can i correct it.
Pls reply soon
Anshul, you cooked sugar syrup too thick, boil few spoons of water and sprinkle over and cover for few minutes, then mix it and press ir again in the plate or may be at this point it will be easy to make the ladoos.
Thanks Aunty for your quick reply.
I made laddu of it.
I tried your receipe today but with little change that is i used condensed milk and sugar syrup .it turned out little moist. So im worried if it can b stored for 1 week outside or should i keep it in refrigerator? Pls advice.
Sarita, out side will be fine
Manjulaji….my mohanthal has turned out very hard….what can I do to make it eatable?
Bela, syrup was too thick, sprinkle some boiling water and cover for few minutes, then try to mix, it should make it soft.
I have tried making mohanthal but after setting it in a tray mixture seems to b little wet ….how can improvise at this stage …pls give some tips
Swapna, roast some fine sooji and mix, it should help.
Hi Manjula this recipe mohan tal come out fantastic super taste easy to make thank u from my family
As usual very very easy and very good recipe. well done Manjula Gee.
Hello Manjula ji, in this recipie, can i replace Besan with White Urad dal flour..or half Urad dal and half Moong dal flour.What are the changes required for the syrup or any other changes you recommend.Im willing to try it out soon.I had posted a comment twice yestrday but its not getting posted i guess..because i cant see it here.Pls reply soon.Hope this comment reaches you.thnks.
Hello Dear Manjula,
I am Polish and my husband is Indian. Thanks to you I have learned to cook Indian dishies All Indian people love my cooking! And those sweets came out sooo good. I replaced heavy cream with milk and put a little bit less sugar.
I tried mohanthal but aunty ji …I am not able to make it into pieces…might be syrup I made was wrong..pls guide i like this receipevery much
i really lik ur recipes they are smiple and easy, i want to make mohanthal, kindly tell me which cream to use , like swwet one which brand. please help me soon as i want to make this for diwali…
I have tried so many recipes of yours it easy & simple. I want to make mohanthal but i have question, what type of milk powder do you use? is it american kind we find in american grocery store or the one indian kind specialy to make khoya.
please help me out.
I buy the milk powder from a grocery store.
what you mean by heavy cream
I love your recipes.I want to make Mohan Thal,what kind of gram flour I should use?Fine powder or coarse.
Thank you for such a wonderful reciepe. I am planning to make this but i have few questions….
If i want to use khoya instead of milk powder+heavy cream how much i should use? and do i need to roast khoya before adding that to besan?
Otherwise is there any substitute to heavy cream? please reply me….
Hello Manjula ji,
I have tried recipe for Mohanthal, It was really awesome, I really appreciated and enjoyed. thank you so much
Can you please show how to make Dal halwa?
hello manjula ji,
how re u? I really like to make your recipe. It’s so good and every one also liked in my family. Actually i have a question to ask you that what can we used instead of cream? i mean to say what others thing can i used? PLease reply soon as soon as possilble….
Thank You so..
I have tried some of your recipes and they turned out good.
I have a question that if I use khoya instead of cream+milk powder mixture,how much I should use?
Also please let me know that which kind of besan is more suitable,regular one or the one with grainy texture.
Your recipes are very clean cut & easy to make for people like me who cook for fun. Thank You. Pl try some other variation like Indian chinese.
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.
I use the heavy cream which you can get in any american grocery store in the same section where they keep milk.
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.
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.
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…..
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?
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 ?
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
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
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.
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.
just love all your recipes.
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?
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.
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.
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.
Today i tried ths recipe..wow amazing..Keep posting new recipe aunty…
HI auntiji, iam jagruti form athens, GA, i am always go your website and i cook new recipe, so i do not know. so learn is ok but not like you, thankyou.
About 3/4 cup of khoya.
can we use khoya instead of cream and milk powder. email@example.com
how much khoya
Dear Manjula aunty, i like this recipe of Mohan Thal. I would like to know how to make khoya. I have watched most of your recipe videos and i have tried out many of them which have come out well. Thank you for this. Best regards, Hemalatha
im a regular visitor of ur website… u r doing a great job.. there r many Indian girls in US like me .. who dint learn cooking from their mother.. but thanks to you and ur website which is veru much useful to us…
i tried this recipe.. it was wonderfulll.. it ressembled the mysore pak – the south indian sweet, but this was much better, as this dessert had a khoya touch in it.. it was lovely!!! thanks!!
im having a plan to go back to india in another few months… so, i might not get the milk powder and heavy cream there in india like the ones i get here. so, what can i use to substitute the milk powder and heavy cream? if i can use khoya, how and how much quantity am i supposed to use it in the recipe?
and my other doubt is .. what can i use to substitute the heavy cream, as we dont have the heavy cream always in our fridge?
Hello Nikki, you don’t have to shift the basen; you need to give a good rub between your palms if you are unsure mix the cream mixture and rub between your palms before you stir-fry.
Hello Arthy, you can buy the milk powder in grocery stores usually it is the same area where they have for cake baking ingredients.
From which store do you get milk powder? In target they have instant formula milk powder which is a baby formula. I am sure the milk powder you say is different. By the way, I am a very big fan of yours. Keep up the good work
I had a question….Would it be a good idea to sift the besan powder after mixing the ghee and milk…..I am just concerned that it might form lumps when I put it in the cream mixture…please let me know
The recipe looks great.Can I use khoya instead of milk powder?
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