Mohanthal | Besan Burfi | Famous Gujarati Sweet - Gram Flour Burfi

Mohanthal is traditional Gujarati sweet which is made from coarse chickpea flour, ghee, sugar, and cardamom powder. Mohanthal is a favorite for auspicious occasions and festivals like Diwali. Sugar syrup is the foundation stone for the success of this recipe. There are so many variations in this recipe. Compared to many others; I am not using khoya in this recipe, yet it comes out very soft and delicious.



INGREDIENTS: FOR 30-35 PIECES

Coarse gram flour .............. 2 Cups
Ghee melted .......... ¼ + 1 ½ Cups
Milk ................................ 2+6 Tbsp.
Sugar ................................. 2 Cups
Water .............................. 1½ Cups
Cardamom powder ............ 1½ tsp.
Saffron(Kesar) .......................
1 tsp.
Almond sliced .................... 2 Tbsp.

DIRECTIONS:

  1. Soak saffron in 2 tbsp of milk for 1-2 hours.
  2. Take coarse gram flour in a big bowl.  Add ¼ cup of melted ghee and mix well with your hand.  Add 6 tbsp. of milk and mix well. Keep it aside for 2 hours. Then strain mixture through big holes strainer(wheat strainer) and remove its lump. 
  3. Heat remaining 1 1/2 cups of ghee in kadai.  Add chickpea flour mixture and cook it on medium heat till it gets light brown in color.  Make sure you continuously stir the mixture else it might get burned.
  4. Once the mixture changes color take it out the pan from heat and let it cool for some time.
  5. Take sugar and water in the thick bottom pan.  Boil sugar syrup over high heat and stir continuously. Take little water in a small bowl and just pour few drops in the water to check the consistency. If it should lay a fine thread that doesn’t get dissolved in water immediately when you touch. Remove sugar syrup from the heat. 
  6. Add cardamom powder and saffron milk into the roasted flour and mix well. Then add ¼ part of sugar syrup and stir the mixture continuously.  When mixture absorbs most of the syrup, add another ¼ part of and stir well, repeat again the same process and stir mixture continuously till all the moisture has been absorbed and the mixture became lumpy. ( It should not thick at this time otherwise it will be hard and dry after some time.  So, this time, it should be lumpy in texture and afterward, when it set properly it became thick dough like consistency).
  7. Transfer to the rectangular tray (lightly greased with ghee) and spread it properly.
  8. Garnish with almond slices and keep it aside. When the mixture is completely cool down (it will take little long around 6-10 hours) cut square shape pieces.  
  9. Remove mohanthal pieces carefully and store in airtight container.



Comments