Mohanthal is a Gujarati cuisine dessert, I never know a North Indian Sweet will taste this much mild in sweetness. The coarse texture of the sweet is the main hit. When I read the recipe in the book I have no idea on this sweet.  After following the steps as mentioned in the book, the recipe turned out delicious.. 

I prepare this Delicious sweet for the sssshhhh cooking challenge, For the month of March I was paired with Priya, Writer of Priyasmenu page. She gave Nuts and Besan as my secret ingredient. I chose Moohanthal Recipe From Gujarati Cusine. A Rich Dessert will mild sweet taste. Gujarati Is a Western state in India. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously. To know more about Gujarati Details check Here

In my first attempt I add some excess ghee, but that ghee ooze out in the last stage and it was not setting at all. In the second time I used the exact measurement as mentioned, then it came out like a charm. No one believe, a rich dessert will be this much mild in sweet. Try this super textured rich dessert and share us with your experience. 


Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 30 mins | Cook time: 30-40 mins | Serves: 5-6



Besan Flour 2 cups
Melted Ghee 3 tsp
Milk 6 tsp
Sugar 1 1/4 cups
Rose water 1 tsp
Cardamom Powder 1/4 tsp
Saffron Strands 1/4 tsp
Oil 1/2 tsp(greasing)
Pistachio 1 tsp
Almonds 1 tsp




Measure and take beast flour in the bowl.

Add Milk and melted ghee to the flour, gently mix with hands to get them incorporated.. 
Keep the coarse besan flour mix aside for 30 mins. 
Sieve the Flour to get the coarse mix. 
This is a the another quick method to sieve the coarse mix. add them in a mixer or food processor and blend for a while. 
Heat the pan with Ghee
Add the coarse mixed besan flour and fry 
Put them flame in low and cook the besan flour till they reach pinkish colour.. 
Melt the sugar with half the amount of water. 
In the mean time add Rose essence to the besan mix. 
Add in the Cardamom powder. 
Bring the sugar syrup to one string condition. 
Add the soaked saffron mix to the besan mix. 
And add the sugar syrup to the besan and mix them well for 3-5 mins.. 
 Transfer the mixture to the greased plate, garnish with sliced almonds and pista 
Leave them aside for 8 hours to set.. slice and serve.. 


    • Use the Proper ratio of ingredients, as mentioned in the ingredient table. 
    • Preparing the coarse mix is a time taking process.. But that step is very important the coarse texture. The texture of the sweet is a kind of coarse, so don’t skip the step. 
    • Prepare the sugar syrup to one string consistency.


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Besan flour sweetDessertGujarati SweetHow to make monhanthalMohanthal
Comments (8)
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  • Aruna

    Mohanthal is one of those sweets that I can eat without a break. I like its crispy texture and of course the aroma of ghee, Your version is just perfection itself!!

  • theyellowdaal – Mumbai – Hey! I am Avin Kohli. Welcome to my space. I use this blog to update my most recent food adventures, DIY stuff, parenting tips and mommy stuff.

    Wanting to make this. It’s in my to do list. Your looks fantastic ?

  • Amrita

    I have always loved this recipe and your version looks awesome..!Bookmarking the recipe Sujitha!

  • Priya Suresh
    Priya Suresh

    What an ultimate sweet, its simply irresistible with prefect texture and colour, yours looks fantabulous sis. You nailed it prefectly..

  • poonampagar

    The Mohanthal looks utterly delicious.. lovely share on the theme

  • mayurisjikoni – Just in case we haven't met before I'm Mayuri Patel from the coastal sunny town of Mombasa. I'm the creator and writer of Mayuri's Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I'm not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or attending my Lion's Club activities. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
    Mayuri Patel

    Super tempting and it has come out perfect. I love mohanthal and sometimes when guests come over for lunch or dinner we serve hot mohanthal. Instead of setting it in the tray its served like how you would serve halwa.

  • PepperOnPizza – Bangalore – A Chartered Accountant with a Passion for Food, loves to Travel as well as to experiment with recipes for different Cuisines and ingredients, Blogs on
    Sujata Shukla

    Just the thought of saffron and rose water coming together is enough to tempt me to make this sweet at the earliest. And I do like the recipes in the book Gujarati Kitchen, I find them easy to follow and authentic too.

  • CourtWhink

    Great post\Nice post, I enjoyed it so much.I was pretty lucky to discover your site. There is a lot of useful info!