Happy Father’s Day
Tomorrow is Father’s Day. Sruti wanted to give her father a surprise treat and asked me to prepare a sweet for K. I recently bought a book on Gujarathi recipes by Tarla Dalal. When going through the book, the recipe for mohan thaal sounded interesting. So when Sruti asked, I instantly agreed and started with the recipe. It was a bit challenging because I have never tasted mohan thaal and I didn’t know about the procedure except for what was given in the book. But I love challenges and so I didn’t hesitate. After finishing, I had a few scrapes left after removing the pieces from the tin. Sruti loved it and she was very happy. Even I was happy that the sweet came out edible and I didn’t waste the ingredients. Keeping my fingers crossed and waiting for K to try it out tomorrow.
Besan/ Chick pea Flour-3cups
Powdered Nutmeg/ Jadhikkai-a pinch
Grated Khoya/ Mawa-1/4cup
- Add besan and 1/4cup of ghee and mix well. The mixture should be crumbly.
- Heat remaining ghee in a heavy bottomed pan. Add the besan mixture and sauté on low flame for 30 minutes. Besan should change colour and become brown.
- Add grated khoya and mix well. Do not stop stirring. Cook it for 7-8minutes. Remove from flame.
- On another stove, add sugar and 1 cup of water in a heavy bottomed pan. Bring the syrup to boil.
- Lower flame and let it boil for 15-20 minutes until it reaches one thread consistency.
- When the syrup comes to one thread consistency, remove from flame and pour it into the besan mixture and mix well. Add cardamom powder, half of sliced pistachios and nutmeg. Be careful at this stage because the mixture will rise to the top. The whole procedure is done on counter top. Do not take the pan to stove.
- Keep on mixing the mixture for 12-15minutes until it starts to leave sides. You will fell the hardening of the mixture. When it becomes a single mass, pour into a greased plate or square tin.
- 8. After 10minutes, the mixture will be firm. Now cut it into desired shape and allow it to cool.
- Carefully remove the pieces once cool. This lasts upto 2 weeks in room temperature. Store in an airtight jar.
Mix besan and ghee with you finger tips to make it crumbly.
Heat ghee and add the besan mixture and mix well.
Keep on stirring until it becomes brown. It will take approximately 30minutes.
Mix well. It will start bubbling. Keep on stirring.
After 7-8minutes the mixture will creamy. Remove from stove and place it on counter. You need not use the stove for the remaining procedure. It is completely done on counter top.
Add the sugar syrup and keep on stirring. The mixture will become very fluffy and will rise to the top.
The mixture will become creamy after continuous stirring. It will resemble a loose batter.
Keep on stirring for 15 minutes and you will feel the mixture thickening. When it leaves the sides, it is ready.
Pour the mixture into a greased tin or plate.
When it becomes firm after 10 minutes, cut it into pieces and allow it to cool completely. Remove the pieces once they are cool.
1. Both the besan and syrup must be ready at the same time. So it needs a little time management.
2. Keep all the ingredients ready before you start the actual procedure.
3. Grease the plate before starting the cooking.
4. The whole procedure must be done on low flame only. So be patient.
5. Start preparing the syrup exactly 15 minutes after you start preparing the besan mixture.
6. Once you add mawa, do not stop stirring.
7. The consistency of the syrup is very important to get the perfect sweet. Take the syrup in a ladle and allow it to drizzle into the pan. If the syrup holds a single thread with out breaking, then the syrup is ready.
Linking this to Dish Name starts With M by Akila of Learning To Cook