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Mohanthal Recipe (Classic Indian Split Chickpea Sweet)

Supriya is a homemaker who is passionate about cooking. She loves to share her recipes with the world.

Mohanthal is a classic Indian sweet

Mohanthal is a classic Indian sweet

What Is Mohanthal?

Mohanthal is a famous traditional Indian sweet that originated in the state of Gujarat. Typically made during auspicious occasions and festivals, this classic dessert is made with split chickpeas (chana dal) and clarified butter (ghee). Sweetened with milk and cardamom flavored sugar syrup, this treat is rich in texture and taste.

Cook Time

Prep timeCook timeReady inYields

2 hours 10 min

40 min

2 hours 50 min

10-12 pieces

Ingredients

  • 1 cup (200 grams) soaked split chickpea (chana dal)
  • 2 cups milk
  • 1 cup (200 grams) sugar
  • 1/2 cup (100 grams) clarified butter (ghee)
  • 5-6 cashew nuts, finely chopped
  • 4-5 almonds, finely chopped
  • 6-7 green cardamom pods, crushed
  • 1 teaspoon pistachios, finely chopped

Step 1: Prepare the Sugar Syrup

  1. In a high-sided saucepan over medium-high heat, add cold water and sugar. Let it come to a boil.
  2. Lower the flame and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. The longer you boil, the thicker the syrup becomes.
  3. Test if the sugar is completely dissolved: Using a spoon, scoop up a small amount of the syrup. Boil the mixture until no sugar crystals are visible.
  4. Add the crushed cardamom pods.
  5. Let the syrup cool to room temperature.
mohanthal-split-chickpeas-fudge-recipe

Step 2: Prepare the Mohanthal

  1. Wash and soak the split chickpeas in hot water for 2 hours.
  2. After 2 hours, put the soaked split chickpeas in a sieve for 5 minutes in order to drain the extra water.
  3. When split chickpeas have finished draining, spread them over a cloth and wipe them dry.
  4. In a large pan, add half of the clarified butter (ghee). When it starts melting, add the split chickpeas. Stir and roast on high flame till it turns golden and crispy, about 10 to 12 minutes.
  5. Remove the roasted split chickpeas from the pan. Set aside to cool.
  6. Blend the roasted split chickpeas to a coarse mixture without adding water. It should look like semolina (rava).
  7. In a pan, add some clarified butter (ghee). Add the split chickpea mixture and stir for 2 minutes on medium flame.
  8. Add the sugar syrup and milk. Mix well on medium flame while stirring continuously.
  9. Add leftover clarified butter (ghee) and continue to stir for 5-10 minutes till the mixture slightly thickens. Turn off the flame.
  10. Grease a square 8-inch cake pan or plate with deep sides. Transfer the hot mixture into it. Using a spatula or knife, spread the mixture into a smooth, even layer. Sprinkle chopped dry nuts and gently press it.
  11. Store in an airtight container in the fridge after serving.
Add ghee and soaked split chickpeas (chana dal)

Add ghee and soaked split chickpeas (chana dal)

Roast till golden and crispy

Roast till golden and crispy

Scroll to Continue

Read More From Delishably

Roasted split chickpeas (chana dal)

Roasted split chickpeas (chana dal)

Blend in a food processor to a coarse mixture without adding water.

Blend in a food processor to a coarse mixture without adding water.

Add clarified butter (ghee) and ground mixture. Stir for 1 minute.

Add clarified butter (ghee) and ground mixture. Stir for 1 minute.

Add 2 cups of milk.

Add 2 cups of milk.

Stir and cook consistently till it thickens.

Stir and cook consistently till it thickens.

Add dry fruits, press lightly, and cut it into pieces.

Add dry fruits, press lightly, and cut it into pieces.

Notes

  • Mohanthal stays fresh for at least one week when refrigerated.
  • Add dry fruits of your choice.
  • Use fresh clarified butter (ghee), as the flavour of ghee enhances the taste.
  • Add more ghee to enhance the melt-in-your-mouth texture and fragrance.

Mohanthal Recipe

Questions & Answers

Question: Best had cold or warm?

Answer: It's better to have it warm.

© 2020 Supriyasharma

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