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Mohanthal
By : Anita Raheja
Category : Other sweets
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Heat the ghee in a pan.
  2. Take the besan in a thali and make a well in the centre. Add 1 tbsp. of hot ghee onto the flour.
  3. Add 1 tbsp. of hot milk on top of the hot ghee.
  4. Repeat the process again till you have put 2 more tbsp of hot ghee and milk. Mix well.
  5. Sieve the flour to get coarse flour.
  6. In the remaining ghee, saut� the flour till it turns light brown.
  7. Add mawa, then saut� again till it turns reddish brown. Keep aside.
  8. Add 1/3 cup of water to the sugar. Heat and prepare syrup of 1 � string consistency.
  9. Pour the syrup over the flour; add all the masalas and mix well. Keep it aside till it thickens on its own. Stir at intervals.
  10. Pour into a greased thali.
  11. Sprinkle on it, slices of almond and pistachio.
  12. When it cools cut it into pieces.

To Make Saffron Paste:

  1. Soak a few strands of saffron in a tbsp. of water or milk for about 5 minutes.
  2. Grind with a metal or stone pestle.
  3. If milk is used for preparing the paste then it has to be used up and cannot be kept for later use.
Ingredients:
1 cup - gram flour (besan)
50 g - mawa (khoya)
� cup - ghee
2/3 cup - sugar
� tsp - cardamom powder
few strands - saffron
1/8 tsp - nutmeg powder
2 tbsp - milk
slices of almond and pistachio
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