Besan | Kadalaimaavu 1 cup Khoya | Mawa 1/2 cup Sugar 1 cup Ghee 1/2 cup Milk 1 tblsp Almonds and pistachios few (for garnishing) Cardamom powder a pinch (optional) Mohanthal recipe video
In a wide bowl add the besan | kadalaimaavu and add 1 tblsp of ghee and the milk. Mix well with your hands to form a crumbly texture. It will be like a sand. Rub it nicely with your hands for 10 minutes.
If you have a big holed sieve, pass on the crumbled flour through the sieve, else pulse it once in the mixie. I pulsed in the mixie. Heat the remaining ghee in a pan.
Add in the pulsed flour mixture to this. Mix well and start cooking this in a low flame for 10 minutes. Let the besan emits a nice aroma.
Add the crumbled khoya | mawa to this. I used store bought khoya. You can use home made khoya too. I have posted the recipe for the same . Mix well and let the khoya gets completely dissolved into the besam mixture. Keep the flame and do not get it burnt. Stir continuously. Cook this for 5 more minutes and keep it aside.
Add sugar in a pan and add 1/4 cup water. Let the sugar gets dissolved. Till that do not stir it. Once the sugar gets dissolved allow the mixture to boil. Do not over stir. Let this form 2 string consistency. Check out my detailed post on string consistency. When you touch the syrup with your index finger and rub it with thumb and pull apart you should see 2 thread formed. This is the right consistency.
Once this is formed add the syrup to the besan khoya mixture.
Cool this again and cut this into desired shapes when it is warm.
I cut them into big pieces for the pictures. If you wish you can make it small. Mohanthal is ready. Store this in an air tight container and this will stay good for 2 weeks in room temperature. Always use clean dry hands to take the Mohanthal.
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