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Mohanthal

A besan sweet into which a sugar syrup is poured, which is what separates it from magas.

Vegetarian, but not vegan — contains dairy (ghee), dairy (milk).

Ingredients

Method

  1. A SUGAR SYRUP IS MADE FIRST AND POURED INTO THE BESAN, WHICH IS WHAT SEPARATES IT FROM MAGAS. Its article says so in as many words, and it is the only comparative instruction in this whole batch: THERE ARE SEVERAL BESAN BASED SWEETS IN INDIAN CUISINE BUT EACH ARE PREPARED SLIGHTLY DIFFERENTLY. FOR EXAMPLE, IN MAGAS SUGAR IS ADDED DIRECTLY, WHEREAS IN MOHANTHAL, FIRST A SUGAR SYRUP CALLED CHASHNI IS MADE, AND THEN ADDED TO THE BESAN. Two sweets, the same three ingredients, and the difference is whether the sugar arrives dry or wet.
  2. AND THE SYRUP IS WHY IT SETS SLICEABLE. Dry sugar stirred into roasted besan gives a loose halwa you spoon. A syrup at the right strength gives a slab you cut, which is what thal means: the article takes it from the Sanskrit STHALA, A PLATE, and says it REFERS TO PLATE IN WHICH THIS BHOG IS SET.
  3. RUB THE MILK INTO THE BESAN FIRST AND PUSH IT THROUGH A SIEVE. Four tablespoons into four hundred grams, rubbed with your fingertips until it is crumbly, then sieved coarse. This makes the grainy texture the sweet is wanted for; smooth besan gives a paste.
  4. ROAST IT IN THE GHEE, SLOWLY, UNTIL IT SMELLS OF BISCUITS. The article's three ingredients are besan, ghee and sugar. A hundred and eighty grams of ghee to four hundred of besan, over a low heat, twenty minutes of constant stirring. It goes from pale and tight to loose, darker and fragrant. Underdone besan tastes raw and no amount of sugar hides it.
  5. MAKE THE CHASHNI TO A ONE-THREAD CONSISTENCY. Sugar and water boiled four or five minutes, until a drop pulled between finger and thumb makes a single thread. Shorter and it will not set; longer and it goes hard and sandy.
  6. SAFFRON INTO THE SYRUP, CARDAMOM INTO THE BESAN. Saffron needs the hot liquid to give up its colour; cardamom does not and is better kept away from the boil.
  7. POUR THE SYRUP INTO THE BESAN OFF THE HEAT AND STIR HARD. It will hiss and loosen and look wrong for about a minute, then come together and thicken. Keep stirring until it does.
  8. INTO A GREASED TRAY, ALMONDS ON, CUT WHEN COLD. Two centimetres deep, pressed level, almonds pressed in, three hours. It is eaten at Diwali and at Janmashtami and as prasad, which its article notes, and it keeps a fortnight.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under India · All recipes