Mohanthal is a traditional Indian sweet from the state of Gujarat. It is a rich and decadent dessert made primarily from besan (gram flour), ghee (clarified butter), sugar, and a blend of aromatic spices. Mohanthal is known for its distinctive grainy texture and its indulgent taste.
The process of making Mohanthal involves a few steps. First, besan is roasted in ghee on low heat until it turns golden brown. This roasting process not only enhances the flavor of the besan but also gives Mohanthal its characteristic grainy texture.
Once the besan is roasted, a mixture of sugar and water is prepared to make a syrup. The syrup is cooked until it reaches a specific consistency known as the "one-string consistency." This means that when a small amount of syrup is taken between the thumb and index finger and pulled apart, it forms a thin string or thread.
The roasted besan is then combined with the syrup, and the mixture is cooked further until it thickens and starts to leave the sides of the pan. At this stage, a generous amount of ghee is added along with a mix of aromatic spices like cardamom powder, saffron strands, and sometimes nutmeg or rose water for additional flavor.
The mixture is then poured into a greased tray or plate and spread evenly. It is left to cool and set, and once it solidifies, it is cut into diamond-shaped or square pieces.
This sweet treat is typically enjoyed during festivals like Diwali, Navratri, and other special occasions in Gujarat. It is served as a dessert or offered as a prasad (religious offering) in temples. Mohanthal is known for its indulgent taste and its ability to satisfy one's sweet cravings.
With its unique texture and rich flavors, Mohanthal continues to be a beloved dessert in Indian cuisine, representing the cultural and culinary heritage of Gujarat.
