The Diwali frenzy has set in at the Chatore Diaries and this time round we bring to you some quick fix dessert recipes that are high on taste, get done in a jiffy and earn you a zillion brownie points as you treat friends and family.
So first on this list is the classic Mohanthal. This recipe is ridiculously simple and absolutely melts in the mouth.
Preparation Time : 15 minutes
Cooking Time : 30 minutes
- Chana Daal flour/Besan 2 cups
- Milk 2 tablespoons
- Ghee ½ cup
- Sugar 1 cup
- Water 4 cups
- Saffron 1 pinch
- Cardamom Powder 2 tsps
- Pistas grated/ finely chopped 10-12
The Making of the sugar syrup (Chasni)
- Pop in the water, sugar and saffron together in a pan
- Bring the mixture to a boil
- This syrup needs to be reduced till the consistency is thick. But it has to still be free flowing
- Do not allow the syrup to thicken too much, else it will solidify
- So add water to keep it going till your Mohanthal batter is ready
The Making of the Mohanthaal
- In a bowl pop in the besan.
- Pass the besan through a sieve, so you can get rid of any lumps.
- Once that is done, mix this besan with the milk and around 2 tsps of ghee. Mix this thoroughly.
- Next, grind this mixture in a food processer to get a finer powdered version.
- In a heavy bottomed pan or a kadhai, pop in the remaining ghee.
- Once the ghee is hot enough, pop in the powdered batter.
- Give this a good mix.
- Saute this mixture for around 7-10 minutes.
- Next, pop in the sugar syrup in the kadhai.
- Saute this again.
- You will see that the mixture will absorb the sugar syrup and will get drier.
- Saute it for around 5-7 minutes.
- Turn off the heat.
- Take a deep thali about 4-5 inches in diameter and.
- Grease it generously with some ghee.
- Pour in your batter gently.
- Give the thali a good tap, so the batter is evenly levelled.
- Garnish it with your pistas.
- Allow this mixture to cool.
- Once it is cooled, cut into squares or any shape you like.
Simple isn’t it?The classic and very authentic Mohanthal is now ready.