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Ingredients Method Notes

Ingredients
  

  • 1 +1/2 cups fine chickpea flour
  • 1 +1/2 cups coarse chickpea flour ladoo besan
  • 1 tin 400 grams condensed milk
  • 1 +1/2 cups of ghee
  • 1 teaspoon saffron
  • 2 tablespoons warm milk to soak saffron
  • 1/2 teaspoon cardamon powder
  • 1/2 teaspoon nutmeg powder
  • 1/3 cup almond and pistachios slivered

Method
 

  1. Soak saffron in warm milk.
  2. Grease a 10″ baking tray or a thali with ghee.
  3. Place a large heavy bottom pan (preferably a kadai/wok) on medium heat.
  4. Add the ghee to the pan. Once the ghee warms up a bit add both the chickpea flours.
  5. Turn the heat to gentle.
  6. Now roast the flour in the ghee till it changes colour to a golden brown. By this time the mixture would have become light, the ghee will start to separate. It is important to keep stirring the gram flour mixture continuously. On a gentle heat this should take around 12-15 minutes.
  7. Once the flour has cooked well add the cardamon and nutmeg powder.
  8. Now add the condensed milk and saffron to the mix and give it a good mix. Within couple of minutes the mixture will turn a little dry.
  9. Remove from flame and pok the mix on the prepared thali. Spread it with the back of a katori or spatula.
  10. Sprinkle slivered almonds and pistachios.
  11. Lightly press them over the Mohanthaal.
  12. Cut in square or diamonds once the Mohanthaal cools a bit.
  13. Decorate and Serve…

Notes

You may find the Mohanthaal a bit low on sugar. All you can do is add a couple of  tablespoons of powdered sugar just when you add the condensed milk.