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Mohanthaal
Ingredients:
Ghee ¨C 1 cup
Bengal gram flour (besan) ¨C 2 cups (coarsely ground)
Khoya (mawa) ¨C 1 cup (grated)
Cardamom powder ¨C 1 tsp
For the sugar syrup:
Sugar ¨C 1 ½ cups
Water ¨C 1 cup
Milk ¨C 2 tbsps
Pistachios and almonds ¨C 4 tbsps (chopped)
Method:
- Place the gram flour in a bowl. Heat
the ghee and add half the quantity to the gram flour.
- Rub the ghee into the gram flour till
it begins to look like breadcrumbs.
- Heat the remaining ghee in a kadai.
Add the gram flour and ghee mixture and cook till the mixture is
golden
brown. Stir continuously.
- Stir in the grated mawa and cardamom
powder. Keep it on the fire for about 5-7 minutes.
- Remove from fire and cool till it is
warm.
- Make the sugar syrup by adding sugar,
water and milk.
- Pour the hot sugar syrup over the gram
flour mixture. Stir well.
- Pour the mixture into a greased plate.
- Garnish with chopped almonds and
pistachios.
- Let it set for 4-5 hours. Cut into
squares and serve at room temperature
- Add the curds and gram flour in a
vessel and mix them together.
- Add water and all the spices and mix
well. Add the radish pieces.
- For the tempering, heat the ghee and
add mustard seeds, cumin and fenugreek seeds. When they stop
spluttering, remove from the fire.
- Add the curry leaves and the tempering
to the kadhi mix.
- Heat the mixture and stir continuously
till it thickens.
- Simmer for 10 minutes.
- Garnish with coriander leaves and
serve hot.
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