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.
- 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
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!Comments
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Lalitha
December 30, 2016 at 5:51 amAuntyji
Mine has become grainy .pl tell me the reason 4
Hema
May 16, 2020 at 8:36 amHi made mohanthal today or is soft …. not setting for making pieces what to do
Manjula Jain
May 17, 2020 at 12:18 amHema, roast few spoons of besan and mix with it that should help
Anshul
October 28, 2016 at 1:59 pmHello Aunty
I tried this receipe today but it is not setting and its very dry . Can you please let me know how can i correct it.
Pls reply soon
Manjula Jain
October 28, 2016 at 2:03 pmAnshul, 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.
Anshul
October 28, 2016 at 4:15 pmThanks Aunty for your quick reply.
I made laddu of it.
Sarita desai
October 26, 2016 at 12:19 pmHi..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.
Manjula Jain
October 26, 2016 at 10:24 pmSarita, out side will be fine
Bela
October 25, 2016 at 3:22 pmManjulaji….my mohanthal has turned out very hard….what can I do to make it eatable?
Thanks!
Manjula Jain
October 25, 2016 at 9:53 pmBela, syrup was too thick, sprinkle some boiling water and cover for few minutes, then try to mix, it should make it soft.
Swapna
October 7, 2016 at 1:35 amI have tried making mohanthal but after setting it in a tray mixture seems to b little wet ….how can improvise at this stage …pls give some tips
Manjula Jain
October 7, 2016 at 10:08 pmSwapna, roast some fine sooji and mix, it should help.
Veena
July 9, 2015 at 6:59 amHi Manjula this recipe mohan tal come out fantastic super taste easy to make thank u from my family
fareena
December 29, 2013 at 8:35 amAs usual very very easy and very good recipe. well done Manjula Gee.
Meenal
July 27, 2012 at 8:26 amHello 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.
Aleksandra
July 12, 2012 at 7:00 pmHello 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.
monika
February 14, 2012 at 5:37 amI tried mohanthal but aunty ji …I am not able to make it into pieces…might be syrup I made was wrong..pls guide i like this receipevery much
neetu makhija
October 22, 2011 at 1:37 amHello 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…
thanks
\neetu
Anjali
October 13, 2011 at 9:23 amHello 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.
Manjula Jain
October 14, 2011 at 6:51 amAnjali,
I buy the milk powder from a grocery store.
ashna
September 28, 2011 at 4:30 pmwhat you mean by heavy cream
Pratima Parab
July 24, 2011 at 12:41 pmHi Manjulaji,
I love your recipes.I want to make Mohan Thal,what kind of gram flour I should use?Fine powder or coarse.
Thanks.
Gram flour fudge (Mohan thal) | The Kitchen Bar
May 4, 2011 at 2:35 am[…] I approached my fourth attempt with trepidation. I settled on trying out a recipe for mohan thal (gram flour fudge), for something a bit […]
pradnya
January 5, 2011 at 2:52 pmHi 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….
Riddhi
January 1, 2011 at 6:32 pmHello Manjula ji,
I have tried recipe for Mohanthal, It was really awesome, I really appreciated and enjoyed. thank you so much
anita
October 18, 2010 at 7:54 amCan you please show how to make Dal halwa?
hema
August 30, 2010 at 8:56 amhello 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..
pushpa
May 11, 2010 at 3:52 pmHi 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
Guria
December 31, 2009 at 9:45 amYour recipes are very clean cut & easy to make for people like me who cook for fun. Thank You. Pl try some other variation like Indian chinese.
Kirti
December 2, 2009 at 5:13 amHello 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.
thanks
Manjula Jain
December 2, 2009 at 10:22 amHi Kirti,
I use the heavy cream which you can get in any american grocery store in the same section where they keep milk.
Meenal.
December 1, 2009 at 1:24 amHello 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.
serina
October 15, 2009 at 1:27 ami 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.
unknown
October 13, 2009 at 8:37 amHello 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.
Priya
October 7, 2009 at 7:42 amHi 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…..
Manjula Jain
October 7, 2009 at 9:07 amPriya,
I have not used the condensed milk but I am sure you can use just remember condensed milk is sweet so you have to adjust the sugar.
shah
October 10, 2009 at 4:26 pmInstead of lime t0 curdle milk to make paneer try diluted vinegar (50 percent water added to vinegar) no need to wash paneer then
shah
September 26, 2009 at 9:21 pmat what stage do i use sooji?
Manjula Jain
September 26, 2009 at 11:58 pmHi Shah,
you do not need sooji for mohanthal.
Cherry
September 20, 2009 at 10:42 amHello 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 ?
Rehana Vaidya
September 7, 2009 at 3:10 pmHello Auntie,
Do you know how to make Mysore sweet? Could you please put up the video please?
Thank you. Rehana
Bhavika
September 2, 2009 at 6:37 amThank you Aunty.
Also I dont have Candy thermometer .Is it possible to make without that ?
If yes then how can I do that
Bhavika
August 26, 2009 at 11:25 amhello 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
Manjula Jain
August 26, 2009 at 1:11 pmHello Bhavika, use 2 tablespoons of sooji
uma
August 10, 2009 at 10:10 amHi 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!
Manjula Jain
August 10, 2009 at 11:18 amUma, it shold be soft dough.
Disorichu
June 12, 2009 at 10:52 pmCan 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.
Disorichu
June 12, 2009 at 3:33 pmBy referigerate, do u mean the freezer or the racks?
Naz
April 25, 2009 at 7:50 amDo you have new recipe so please send me.
Jaya
April 25, 2009 at 12:14 pmNaz, you need to check back to the website often to see what’s new. Look at the top right for new recipes that have been posted.
Naz
April 25, 2009 at 7:48 amHello 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.
shanti
March 17, 2009 at 6:18 pmjust love all your recipes.
Seema
March 5, 2009 at 8:48 pmDear 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?
Thanks,
Seema
Jaya
March 6, 2009 at 6:11 amMy 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.
Manjula Jain
March 6, 2009 at 8:21 amHello Seema,
if you are using ladoo basen that is the best but I just keep regular basen in my pantry so I need to use little sooji to give right texture.
taru
February 12, 2009 at 8:45 amHello 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.
Jaya
February 12, 2009 at 10:06 amMilk 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.
kalpna patel
February 11, 2009 at 6:15 amHi, Manjulaben your recipes are very good and can you lps send me new recipe.
Thank you
raj
February 2, 2009 at 2:31 pmHi aunty..
Today i tried ths recipe..wow amazing..Keep posting new recipe aunty…
jagruti
January 20, 2009 at 7:24 pmHI auntiji, iam jagruti form athens, GA, i am always go your website and i cook new recipe, so i do not know. so learn is ok but not like you, thankyou.
Manjula Jain
December 24, 2008 at 10:31 amHello Alka,
About 3/4 cup of khoya.
alkadixit
December 24, 2008 at 10:25 amcan we use khoya instead of cream and milk powder. alkadixit13@gmail.com
how much khoya
Hemalatha
December 23, 2008 at 7:53 amDear 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
Dhivya
December 22, 2008 at 2:02 pmHello 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?
Manjula Jain
December 17, 2008 at 4:04 pmHello Nikki, you don’t have to shift the basen; you need to give a good rub between your palms if you are unsure mix the cream mixture and rub between your palms before you stir-fry.
Manjula Jain
December 17, 2008 at 4:00 pmHello Arthy, you can buy the milk powder in grocery stores usually it is the same area where they have for cake baking ingredients.
Arthy
December 17, 2008 at 3:35 pmNamaste 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
Nikki
December 17, 2008 at 3:06 pmHello 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
Varsha
December 17, 2008 at 9:49 amHi aunty,
The recipe looks great.Can I use khoya instead of milk powder?