Mohanthal

Cook along · 21 steps

Method

1. 1

   Sieve 2 cups gram flour to remove lumps.

2. 2

   Add 3 tbsp melted ghee to the flour. Mix well by rubbing between hands for 5 minutes.

3. 3

   Add 3 tbsp normal milk (neither hot nor cold). Mix continuously for 5 minutes.

4. 4

   Transfer to a sieve and sieve the mixture into a bowl.

5. 5

   Take remaining flour, grind in mixer to fine powder, sieve again. Mohanthal flour is ready.

6. 6

   Heat ¾ cup melted ghee in a pan.

   

7. 7

   Add the prepared Mohanthal flour. Mix and roast on low flame for 30-35 minutes, stirring continuously, until chocolatey in colour.

8. 8

   Add ½ cup milk little by little while mixing quickly on low flame.

9. 9

   Cook for 2 more minutes. Turn off flame and set aside.

10. 10

    For sugar syrup: take 1 cup sugar + ¾ cup water. Stir until dissolved (5 minutes on low flame).

11. 11

    Add 1 tbsp saffron water (5-6 saffron seeds soaked in 1 tbsp water).

    

12. 12

    Cook until one-string consistency (8-9 minutes on low flame).

13. 13

    Add 1 tsp cardamom powder. Mix.

14. 14

    Turn on flame on low. Add sugar syrup to the roasted flour mixture. Mix well.

15. 15

    Cook on low flame for 2-3 minutes.

16. 16

    Transfer to a greased plate. Set well with a spatula.

    

17. 17

    Garnish with finely chopped almonds and pistachios. Press lightly.

18. 18

    Set for 5-6 hours or overnight.

19. 19

    Cut into medium-sized square pieces.

20. 20

    Store in refrigerator for up to 20 days or at room temperature till the festival.

21. 21

    Place Tulsi leaves and offer to Lord Jagannath.