Mohan Thal (Gram Flour Fudge)


Mohan Thal (Gram Flour Fudge)

Mohan Thal (Fudge)

Mohan Thal is like a gram flour fudge with a touch of cardamom flavor and topped with sliced almonds. Mohan Thal can be served as a dessert or served with a cup of chai tea. This fudge looking candy is irresistible.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 10 people


  • 2 cups besan gram flour
  • 6 tbsp unsalted butter ghee
  • 1 tbsp warm milk
  • 1/2 cup heavy cream
  • 1 cup milk powder
  • 1 tsp cardamom powder ilachi
  • 1-1/4 cup sugar
  • 1/2 cup water
  • 2 tbsp almonds sliced


  • Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
  • Add the milk. Milk should be warm and rub the mixture again between your both palms.
  • Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
  • Mix the milk dough with gram flour mixture together and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma. Tips: stir fry continuously making sure it stays powdery.
  • Let it cool and add cardamom powder mix it well.
  • In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
  • Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
  • Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
  • Cut the mohanthal into 1-inch square shapes while it is still warm. Serve at room temperature.


Notes:   Mmohanthal can be kept for 2 weeks or refrigerate for a month. You May also like Gulab Jamuns, Badam Ki Burfi
Tried this recipe?Let us know how it was!

Mohanthal Recipe: How to Make Mohanthal Fudge

Mohan Thal, also known as Besan Barfi, is a traditional Indian dessert that hails from the state of Gujarat. This rich and decadent fudge is made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts. 

Mohan Thal is loved for its melt-in-your-mouth texture, aromatic flavor, and irresistible sweetness, making it a favourite treat during festivals, such as Diwali, Ganesh Chaturthi, Holi or Makar Sankranti

Why make Mohan Thal Burfi

  • Fun & Savoury: Mohan Thal is a fun and savoury dish that can be enjoyed by everyone and is revered for its sweetness that has a long lasting after taste even even after consuming it 2 hours before. 
  • Rich Flavor Profile: Mohan Thal is infused with the warm and aromatic flavors of cardamom, saffron, and nuts, giving it a rich and complex flavor profile. The combination of sweet, nutty, and spicy notes makes Mohan Thal a truly indulgent and satisfying dessert experience.
  • Easy to Make: Despite its luxurious taste and appearance, Mohan Thal is surprisingly easy to make at home with just a few simple ingredients. With a bit of patience and practice, you can recreate this traditional Indian sweet in your own kitchen and impress your family and friends.

Other Variations of Burfi:

  • Til ki Burfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
  • Carrot Burfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
  • Badam Burfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
  • Coconut Burfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.

Tips for Making Perfect Mohan Thal (Gram Flour Fudge):

  • Use Good Quality Ghee: Use high-quality ghee made from pure cow’s milk for the best flavor and texture in Mohan Thal. Ghee adds richness and depth to the fudge and enhances its overall taste and aroma.
  • Cook on Medium Heat: Cook the gram flour mixture on Medium heat to prevent it from burning while ensuring an even cooking. Stir the mixture constantly to prevent lumps from forming and to achieve a smooth and creamy texture.
  • Cut into Uniform Pieces: Once the gram flour mixture has set, cut it into uniform pieces using a sharp knife for a neat and professional presentation. Garnish each piece with a sliver of almond or pistachio for an elegant finishing touch.

FAQs about Mohan Thal (Gram Flour Fudge):

How long does Mohan Thal stay fresh? 

Mohan Thal can be stored in an airtight container at room temperature for up to 1-2 weeks. For longer storage, refrigerate the fudge in the refrigerator for up to 3-4 weeks or freeze it for up to 2-3 months.

Can I make MohanThal with nuts? 

Yes, you can add nuts or substitute them with seeds such as melon seeds or pumpkin seeds if you have nut allergies or prefer a nut-free version of Mohan Thal.

Can I reduce the amount of sugar in Mohan Thal? 

Yes, you can reduce the amount of sugar in MohanThal to suit your taste preferences. However, keep in mind that sugar plays a crucial role in the texture and sweetness of the fudge, so adjust the sugar quantity accordingly.

Mohan Thal (Gram Flour Fudge) is an elegant luxurious Indian sweet that’s perfect for celebrating special occasions or satisfying your sweet cravings. 

With its rich flavor, melt-in-your-mouth texture, and endless variations, Mohan Thal is sure to become a favorite treat in your household. Whether enjoyed on its own or paired with a cup of chai, Mohan Thal is a timeless classic that’s cherished by sweet enthusiasts everywhere.

Stay tuned for our next exploration into the world of culinary delights!

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69 thoughts on “Mohan Thal (Gram Flour Fudge)

    1. Anshul, you cooked sugar syrup too thick, boil few spoons of water and sprinkle over and cover for few minutes, then mix it and press ir again in the plate or may be at this point it will be easy to make the ladoos.

  1. Hi..manjula ji
    I tried your receipe today but with little change that is i used condensed milk and sugar syrup .it turned out little moist. So im worried if it can b stored for 1 week outside or should i keep it in refrigerator? Pls advice.

  2. Hello Manjula ji, in this recipie, can i replace Besan with White Urad dal flour..or half Urad dal and half Moong dal flour.What are the changes required for the syrup or any other changes you recommend.Im willing to try it out soon.I had posted a comment twice yestrday but its not getting posted i guess..because i cant see it here.Pls reply soon.Hope this comment reaches you.thnks.

  3. Hello Dear Manjula,
    I am Polish and my husband is Indian. Thanks to you I have learned to cook Indian dishies All Indian people love my cooking! And those sweets came out sooo good. I replaced heavy cream with milk and put a little bit less sugar.

  4. Hello Aunty,

    i really lik ur recipes they are smiple and easy, i want to make mohanthal, kindly tell me which cream to use , like swwet one which brand. please help me soon as i want to make this for diwali…

  5. Hello Aunty,
    I have tried so many recipes of yours it easy & simple. I want to make mohanthal but i have question, what type of milk powder do you use? is it american kind we find in american grocery store or the one indian kind specialy to make khoya.

    please help me out.

  6. Hi Manjulaji,
    Thank you for such a wonderful reciepe. I am planning to make this but i have few questions….
    If i want to use khoya instead of milk powder+heavy cream how much i should use? and do i need to roast khoya before adding that to besan?
    Otherwise is there any substitute to heavy cream? please reply me….

  7. hello manjula ji,
    how re u? I really like to make your recipe. It’s so good and every one also liked in my family. Actually i have a question to ask you that what can we used instead of cream? i mean to say what others thing can i used? PLease reply soon as soon as possilble….
    Thank You so..

  8. Hi Manjulaji,
    I have tried some of your recipes and they turned out good.
    I have a question that if I use khoya instead of cream+milk powder mixture,how much I should use?
    Also please let me know that which kind of besan is more suitable,regular one or the one with grainy texture.

    thank you

  9. Hello manjula aunty ,i love your recipes thank for that i have a question about the cream which u used in mohanthal ,which kind of cream is that and where should i find it i am living in uk.


  10. Hello Manjula-ji,
    All ur recipies r gr8 and come out very well.
    U have mentioned to use heavy cream for above recipie.
    Can i use the whipping cream availaible in stores..Or i have to use high fat cooking cream ..? pls let me know.Thnks in advance.Awaiting ur rply.

  11. i have made rasgullas, moonthal after viewing recipes on ur website, the dishes were fabulous. Please add more recipes in ur website. Now i m going to try jalebis. Please add mysore pak mithai in ur website
    Thanks a lot manjula aunty.

  12. Hello Aunty,

    I tried your mohanthal recipe, but it turned out to be a little dry. Here are the things i think might have gone wrong. Could you please pinpoint what i should improve next time?
    1. i did not realise i was supposed to use kakro besan. Or add sooji to regular besan.
    2. I think i should have roasted besan more. I was roasting it on a very low heat so it took me longer.
    3. I used candy thermometer to make syrup, and heated till soft ball consistency, but i dont know if i went wrong there.

    Please Advice.

  13. Hi Manjula aunty,

    CAn i use condensed milk instead of heavy cream?…..Please respond….I was planning to make this today and i dont have cream….but i have condensed milk…..

  14. Hello Aunty ,i recently saw your website and really happy … I am learning a lot….in this receipe of Mohan Thal can you please explain what is heavy cream ? is it malai ?

  15. hello Aunty,
    namaste…Hope u are doing gud..
    If I am using the regular besan is that fine ?
    I read in the comments u mentioned that u mix Sooji ..if thats the case can u tell me how much sooji to be mixed with regular besan to get the texture ?
    Or I shuld go ahead with regular Besan ?
    Plz let me know..I cant wait to try this

  16. Hi manjulaji,
    Your site is really good. I used to browse sanjeevkapoor and tarladalal’s website,but now everyday I check your site for new recipes. Thanks for posting these recipes,videos and step-by-step instructions.
    I tried to do mohanthal as you have shown but at the last stage when I was stir frying besan and the milk dough,instead of crumbly the texture came like a soft dough. Is that ok. Please help me out. Thanks!

  17. Can we make this mawa and keep in the freezer for later use? I would like to make the mawa and store it. Please let us know if this can be done and stored.

  18. Hello aunty,
    How are you ?
    Im wotching your recipe by internet and i like too much, i need hadwo recipe please can you tell me how,
    can make handwo , and im living in europe so i havent cooker so how can make please tell me.
    Thank you very much.
    Best regards.

  19. Dear Manjulaji,
    You r a great cook,you r very popular & I am very addicted to your shows.
    Can you tell me, do we use Ladoo Besan or regular besan flour ? What company candy thermometer is reliable or you use?

    1. My candy thermometer is made by “Wilton” in the US. It’s easy to find in cooking stores and also AC Moore and Micheal’s.

      It has measurements for both candy making and deep frying.

  20. Hello Aunty,

    Thanks for posing this recipe. I have one query regarding the milk powder. What milk powder can i use? I am based in Europe and hence a bit confused.

    Look forward to your reply so that I can get started to trying this recipe.

    1. Milk powder is dehydrated milk. It’s milk that has had all the liquid removed and can be sold as a powder and doesn’t require refridgeration. I’m sure it’s available in Europe, but I don’t know by what name.

      For normal purposes, you would add water to rehydrate it and it becomes milk again. For cooking purposes, it gives milk-like qualities without having to stir it for hours to dry it out.

      Hope this helps.

  21. Dear Manjula aunty, i like this recipe of Mohan Thal. I would like to know how to make khoya. I have watched most of your recipe videos and i have tried out many of them which have come out well. Thank you for this. Best regards, Hemalatha

  22. Hello Madam,
    im a regular visitor of ur website… u r doing a great job.. there r many Indian girls in US like me .. who dint learn cooking from their mother.. but thanks to you and ur website which is veru much useful to us…
    i tried this recipe.. it was wonderfulll.. it ressembled the mysore pak – the south indian sweet, but this was much better, as this dessert had a khoya touch in it.. it was lovely!!! thanks!!
    im having a plan to go back to india in another few months… so, i might not get the milk powder and heavy cream there in india like the ones i get here. so, what can i use to substitute the milk powder and heavy cream? if i can use khoya, how and how much quantity am i supposed to use it in the recipe?
    and my other doubt is .. what can i use to substitute the heavy cream, as we dont have the heavy cream always in our fridge?

  23. Namaste Aunty,
    From which store do you get milk powder? In target they have instant formula milk powder which is a baby formula. I am sure the milk powder you say is different. By the way, I am a very big fan of yours. Keep up the good work

  24. Hello Auntieji
    I had a question….Would it be a good idea to sift the besan powder after mixing the ghee and milk…..I am just concerned that it might form lumps when I put it in the cream mixture…please let me know

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