How to make Mohanthaal -

My mother-in-law makes the most awesome Mohanthaal, a traditional Gujarati mithai. It is one of those versatile soul-satisfying sweets that fulfil several needs – a comfort food, a pick-me-up, or a celebratory offering.

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Coarse gram flour (besan) (मोटा बेसन का आटा), Milk (दूध)

Cuisine : Gujarati

Course : Desserts

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Mohanthaal checkout Besan Laddoo- Sk Khazana. You can also find more Desserts recipes like Chocolate Truffle Pecan Pie Almond Ricotta Tart EGGLESS WONDER CAKE BATTER


Mohanthaal Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 2.30-3 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mohanthaal Recipe

  • Coarse gram flour (besan) 2 cups

  • Milk 3 tablespoons

  • Ghee 180 grams

  • Sugar 1 1/2 cups

  • Green cardamom powder 1/4 teaspoon

  • Nutmeg powder a large pinch

  • Milk 2 teaspoons

  • Saffron (kesar) 5-6 strand

  • Almonds blanched and slivered 10

  • Pistachios blanched and slivered 10


Step 1

Place the gram flour in a bowl. Heat a non-stick pan; add one and a half tablespoons ghee and two tablespoons milk and warm slightly. Add this to the gram flour and mix with your fingertips till the mixture resembles breadcrumbs. Pass through a thick sieve so that the crumbs are smooth. Grease an eight inch thali.

Step 2

Heat the remaining ghee in a thick-bottomed non-stick pan. Add the gram flour mixture and cook on medium heat till fragrant and darker in colour.

Step 3

Meanwhile, cook the sugar and half a cup of water, stirring till the sugar dissolves. Add the 2 teaspoons milk and collect the scum which rises to the surface with a ladle, and discard. Cook to make a syrup of one-and-a-half string consistency.

Step 4

Soak the saffron in one tablespoon of warm milk for ten minutes. Add it to sugar syrup and mix well.

Step 5

Add half the green cardamom powder and nutmeg powder to the gram flour and mix. Take the pan off the heat and keep stirring till the mixture cools completely.

Step 6

Add the syrup to the gram flour mixture and stir continuously, till all the liquid is absorbed and the mixture thickens and becomes a little dry.

Step 7

Pour the mixture into the greased thali and spread evenly. Smooth the top and sprinkle the almonds and pistachios. Sprinkle the remaining cardamom powder and set aside to cool.

Step 8

Cut into squares and serve. Makes 500 grams

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.