KESAR MOHAN THAL / BESAN BARFI / GRAM GLOUR FUDGE

KESAR MOHAN THAL / BESAN BARFI / GRAM GLOUR FUDGE detailed recipe with step by step pictures and video recipe

MohanThal / Gram Flour Fudge / Besan Barfi is traditional Gujarati and Rajasthani Sweet , which is flavoured with Saffron and Nuts. This traditional recipe made with combination of Besan , Ghee and Sugar. The outcome is so melt-in-mouth , delicious, soft, sweet and yum yum 😋😋😋.. It is a perfect Sweet for Diwali or festival season.

Diwali celebrtion can’t be complete without this traditional sweet.. Well I don’t think this sweet needs any more introduction. Here , I am sharing a never fail Recipe of my Mom.

I have updated this post with new pictures , video and some detailed tips.. Do let me know how are they 😉😉

Diwali celebration can’t be complete without sweets and savoury dishes. Checkout some easy, interesting Diwali / Festival Special Sweet and Savoury dishes in my Diwali / Festival special collection.

Moving further towards recipe , I want to share some TIPS to make perfect Mohathal ..

Mohanthal has a grainy texture , not smooth one . Always use coarse flour to get perfect rough texture .
Sieve flour nicely . Always use big hole strainer to sieve flour for mohanthal to give that particular grainy texture.
Always roast flour and ghee on LOW flame only . I know it’s very time taking and tiring job but take my word , it’s all worthful .
Adding Mawa/ Khoya / Evaporated Milk is purely optional. One can also add some Milk to give more softness. But I highly recommend to add Khoya..
Sugar Syrup – A very important part of recipe is consistency it. Thread conistency should be 1.5 to 2 ,not less than that. Less or No thread consistency will lead to Soft (unfirm)Mohanthal .

Checkout the video recipe with all tips included

Let’s checkout the detailed recipe ..

INGREDIENTS:

2 cup Coarse Gram Flour
1 + 1/4 cup Ghee
1 + 1/4 cup Sugar
3 tsp Milk
3 tsp Ghee
2/3 cup Mava
1 tbsp Cardamom Powder
Few Saffron Strands
Pinch of Food Color (optional)
1/4 cup Pistachio Slivers or coarse grounded Pista

METHOD:

To make this delicious sweet is bit tricky.. Exact proportion and exact timing means a lot for this recipe. I will try to explain each step with pic. Hope you all will love it.

Here, I am using coarse flour , not fine one. Take coarse flour in a bowl. Add 3 tsp warm milk and 3 tsp warm ghee to it. Mix gently. Try to coat all dry flour with Ghee+Milk mixture. Now Cover the lid and allow it to rest for at least 1 to 2 hrs.

After that time rub with hands nicely, sieve again with slightly big hole seiver. Press with your finger tips and sieve properly. With this step , flour will be even and without any lumps.

On other side , in a pan take sugar and 1 cup water. Flame should be slow till it starts boiling. Make 1.5 thread consistency on medium flame. Add saffron strands, cardamom powder and pinch of food color(if using).

On a heavy bottom non stick pan take sieved flour and ghee. Roast ghee and flour on slow flame till golden brown color. keep stirring else flour will burn or stick at bottom.. As flour get roast , mixture will be light and fluffy. This step is very time taking but patience is the for success.

Now add mawa and mix properly. Mixture should be without any lumps. Be quick and mix nicely. For whole this recipe the gas flame will be slow only.

Now add Sugar syrup and switch off the gas. Give a nice stir with speed for a minute.

Now pour this mixture on a greased pan. The thickness of sweet can be decided by you. If you want more thick , take small pan. Garnish with Pistachio slivers. Allow it to cool for sometime. Cut in square shape. Allow this sweet to cool and set for at least 3 to 4 hrs.