Danedar Mohan Thal Sweet Mithai

You won’t believe this Indian sweet Mohan thal can be easily made for any festive occasion like Holi,Dewali or Raksha Bandhan at home using Besan that is transformed into a deferent texture spwhich is speciality of 5his this particular sweet. come let’s begin the recipe.

Ingredients:- ( Serves 13 )

DOUGH

• 1 cup Gram flour / Besan
• 3 tbsp Warm Milk / Doodh
• 3 tbsp Ghee / Butter

SUGAR SYRUP

• 1/2 cup Sugar / Cheeni
• 1/3 cup Water / Pani
• 1/2 tsp Cardamom powder / Elachi

COOKING

• 1/2 cup Khoya / Mawa
• 1/2 cup Ghee / Butter
• 1 tbsp Cashews / Kaju
• 1 tbsp thinly sliced Almonds / Badam
• 1 tbsp thinly sliced Pistachios / Pista

Method :-

1. To make a dough having small lumps you need to mix milk and ghee in a small vessel and then add this liquid mix to the Gram flour.
2. Mix the liquid in the flour rubbing between your fingers to form small lumps.
3. Cover and keep this to rest for 30 minutes.
4. Let Sugar melt in Water over low till it starts boiling.
5. Let the syrup boil 1-2 minutes and then check ( if required recheck ).After dipping your spoon in the syrup wait few seconds till it cools and then take little syrup between your finger and thumb.If it gets 1 string when stretched you have arrived at right consistency.
6. Mix in Cardamom powder and put off the stove.
7. Next in a heavy bottom vessel heat ghee.
8. Add the bowl of dough lumps in it.
9. Roast on low stirring continuously breaking lumps to small particles till colour change and aromatic.It can take you 20-25 minutes.
10. Add crumbled Khoya continuously stirring keep on roasting for another 5-7 minutes.You will see release of Ghee.
11. Add Cashews and half of Pistachios mix.
12. Drop in warm Sugar syrup.Mix till it gets thick Halwa type consistency.
13. And then drop into a greased tray,mould or a Thali.Level it up giving shape and size.Sprinkle Almonds and remaining Pistachios,give a light press.
14. Let it come down to room temperature and then cut into pieces.

Tips :-

• You can line your tray with a parchment paper to easily unmould and cut mithai.
• Over roasting flour can make the mithai hard.

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