Thursday, Dec 20 2007

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Mohanthal

Ingredients

For gram crumbs: 250gms. gram flour 1 tbsp. ghee 3 tbsp. milk For mava (khoya) 50 ms. khoya

To proceed: 3/4 cup curds, 200gms. sugar 1/2 tsp. cardamom powder 1/5 tsp. crushed saffron 150 gms. pure ghee To decorate: silver foil or crushed almonds & pista mixed.

Method

For crumbs:
Rub in flour, ghee and milk. Press down with palm, keep aside 5 minutes.
Pass mixture through a large holed sieve. Crumbs should form.
Keep aside.

For mava:
Put khoya in a heavy saucepan, cook till crumbly.
Stir continuously. Keep aside.

Syrup to be made simultaneously:
Put sugar and 2/3 ratio water, boil to 2 1/2 thread syrup
Follow procedure shown in introduction.
Add saffron soaked and rubbed in 2 tsp. water.
Bring back to 2 1/2 thread consistency.

To proceed simultaneously with syrup:
Put ghee in large pan, add crumbs.
Stir and roast till aroma exudes and is golden.
Add curds and stir gradually.
Add mava, cardamom, mix well.
Remove from fire. Add syrup, mix well gradually.
Do not stir too vigorously, or it will turn hard.
Pour into a greased thali (large, vertical edged plate).
Tap lightly and shake gently to spread.
Allow to cool slightly.
Apply silver foil or sprinkle crushed nuts.
Cool. Cut into squares.
Store in airtight container.

Making time: 1 hour
Makes: 25 pieces (approx.)
Shelflife: 2 1/2 to 3 weeks.

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