Today we'll make mohanthal,
very soft
and tasty.
So tasty
that you will love to make it like this.
Namaste,
welcome to NishaMadhulika.com
Let's start!
Filter 2 cups of gram flour,
250 grams in weight.
In this add
3 tablespoons of ghee,
we have melted desi ghee.
You can also make it with vegetable ghee.
And 3 tablespoons of milk,
can take boiled or raw milk.
Now, mix them well.
After mixing them press them a little,
cover and keep it for 10-15 minutes.
Gram flour will swell.
After 15 minutes it has swollen.
Now again mash it like this.
Can also do it like this by using both the hands.
Its whole grains will bloom.
To make its grains even let's filter it.
Take a rice sieve,
it has a little big holes.
Don't filter it in a flour sieve.
The coarse grains that remains
will be removed by pressing them in this way.
If you press in this way with your hand,
then they become fine on their own.
Filter the rest of the gram flour too.
We've taken out all this gram flour through a sieve.
And see how wonderful rava is prepared,
they are very thick grains.
Take a pan to roast them.
And we took 1/2 cup of ghee
from which we added 3 tablespoons in gram flour,
put remaining ghee in the pan.
We are only using half cup of ghee.
Put gram flour in this ghee.
Turn on the flame.
Roast the gram flour at medium flame.
Roast it while stirring continuously,
till its colour changes.
It has been 10 minutes since roasting it,
and see that there is a little brownish in its colour.
A very good aroma is coming.
Now add 1 cup of malai,
it is a homemade malai.
And now roast gram flour with malai.
This is 1 cup malai,
out of which 1/2 cup will be made mawa
and 1/2 cup ghee.
We have kept low-medium flame, do not roast it at high flame.
The malai that we are using,
should be fresh.
Malai in milk comes out little by little,
how to collect it?
Keep a bowl in the freezer
and keep putting this malai in it.
A lot of malai will be collected.
By storing malai in freezer,
you can use it for 6 months.
Whenever you want malai,
take out the box from the freezer and keep it for half an hour.
Fresh malai is ready to use.
You can keep the cream in the freezer for up to 6 months.
And you can use the cream in the fridge for 2-3 days.
If you don't want to use malai to make mohanthal
or you don't have malai.
So the 1 cup of malai that we added,
instead of that,
take 1/2 cup of mawa
and 1/2 cup of ghee
and in the same way make mohanthal.
After adding malai we roasted it for 10 more minutes.
But it's not roasted yet,
we are roasting it at low-medium flame.
Roast it at low flame only,
do not roast it at high flame.
Roast it more by stirring like this continuously.
We have roasted it for 10 more minutes.
Look how golden its colour has become.
And watch carefully,
light drops of ghee
will be visible on the pan.
Which means ghee is also separating from it.
It took 30 minutes to roast it completely.
So it's roasted and ready, turn off the flame.
And for a while
stir it in the heated pan.
And the it's aroma is all over in the kitchen.
It is looking great.
Now let's take off the pan
and make the chashni.
Take 1 cup of sugar
and 1/2 cup of water.
Turn on the flame,
and first cook it till sugar dissolves in water.
Sugar has dissolved completely in water,
cook it more for 3-4 minutes and then check it.
We need to make one wire chashni.
Cooked it for 3 minutes,
let's check it.
For this cool the chashni a bit
and check it like this.
And look, one wire is forming,
just check it like this.
And a little less or more is nothing to be afraid of,
no problem will come.
Chashni is ready,
now put it in the roasted gram flour.
Mix it well.
After adding chashni to gram flour mix it well like this,
by this the grain of gram flour
bloats well.
If chashni is a little thick
then there is no need to cook it while mixing.
And if it is a bit thin
so by looking here you can find out,
if it looks thin and looks like it won't freeze.
Then we just have to cook it on gas and make it thick.
Add 1/2 teaspoon of cardamom powder,
peeled 8 cardamoms
and coarsely grounded them.
By adding freshly coarse grounded cardamom,
gives a very nice aroma
and a very nice taste.
If you mix the powder which you have already grinded,
then it will not be as tasty.
And look,
by adding it looks too thick,
so to check it
take a bit of mixture
in the spoon and cool it.
Take it in your hands like this
and make a round ball.
Look,
a very nice ball is formed,
it will freeze now.
We do not need to cook it now.
To freeze the mohanthal, take a tray
and grease it with ghee.
Put the mixture in this tray.
Take a spoon and put some ghee on the back,
now spread it evenly.
Just make it a little thicker.
Put some dry fruits on it,
some almond flakes
and some pistachio flakes.
Now press it lightly like this with a spoon,
so that it sets in it.
Now freeze it.
Mohanthal is well frozen,
we kept it overnight.
Now cut it,
you can cut the pieces
big or small as you like.
Look, it comes off very easily.
Mohanthal is ready,
its very soft,
very grainy
and tastes great.
When you cook it and eat it,
you will not be able to forget its taste.
And you won't face any problem in making this.
While roasting gram flour
remember, flame should be low-medium.
Roast it while stirring continuously.
How long does it take to roast it?
Till its colour changes to golden,
and a good aroma comes.
To make chashni,
measure sugar and water,
half as much water as sugar.
You will see for yourself the consistency.
You will make very tasty mohanthal.
Mohanthal can be eaten by keeping it outside for 15-20 days.
So you also make and have it
and share your experiences with me.
And let me know what should I make next for you.
If you haven't subscribed to my channel yet,
please subscribe.
Also press the bell icon
to get notifications of my upcoming recipes.