http://vagnvagensbygg.se/firmenit/2270 Mohanthal, Besan Chakki, Besan Burfi or Gram Flour Fudge are all different names of a delicious traditional Indian sweet which is made from gram flour (besan), khoya/mawa, ghee, sugar, water and dry nuts. Every family where this burfi is made have there own way of making it. In our family, this Besan chakki is a must to make sweet during Diwali season. Both of my moms make a big batch of this burfi during Diwali time, they set the burfi in big thalis (plate) and keep them in some secret place so that they have some left for the Diwali day too 🙂
florida project streaming vostfr The process of making this sweet is simple but little time consuming, but I would say that its worth for the final yummy outcome. Authentic taste of this Mohanthal comes with ghee and ghee gives it a good texture, taste and flavor. Adding cardamom and saffron can make this burfi more flavorful and sinfully declicious.
see this here Just like gifting box of chocolate or cookies, presenting homemade sweets wrapped in a sweet box is common way to show love for near and dear ones in India.
http://vedantaiowa.org/?makrosyt=dating-facetime&091=b4 So here I go with the recipe of this melt in mouth Mohanthal –
http://inter-actions.fr/bilobrusuy/2818 For making dough:
text dating calgary 2 cup Besan (gram flour)
1/4 cup ghee
1/4 cup + 1 tbsp warm water (use water as required)
For making sugar syrup:
1 1/2 cup sugar
1 cup water
Small pinch of saffron
3-4 crushed green cardomom
Also we will need –
1/2 cup mawa/khoya
1/4 cup + 1 tbsp ghee (while roasting besan mixture)
Fistful of crushed almonds and pistachios for garnishing
Ghee for frying
Warm 1/4 cup ghee slightly and mix it with gram flour. Rub the mixture between hands to form a crumbly mixture.
Knead a tight dough with lukewarm water. Add water gradually while kneading and use as required.
Divide the dough in small portions.
Press each portion of dough and make small dumplings (muthiya).
Fry muthiyas in ghee on low to medium flame, till they get a nice light golden brown color(fry them for around 10-12 min and keep turning them in between for even cooking and coloring.
Allow the muthiyas to cool and once they are cool to touch, break them into small pieces.
Crush them in mixer or food processor.
Sift the crushed besan mixture through a thick sieve so that you can catch any big lumps (if any)
Take water and sugar in a pan and heat it on medium flame.
Take another kadhai or pan, add 1/4 cup +1 tbsp ghee to it and roast the sifted besan mixture on low to medium flame till mixture starts changing color and besan starts giving a roasted aroma. Keep stirring the mixture continuously for even color of besan and if besan is left on gas without attending or stirring then it burns very quickly.
Keep stirring the sugar syrup in between and once it comes to a boil, simmer the sugar syrup for more 5 minutes. Add cardamom and saffron at this time.
While stirring the besan mixture you will feel the mixtute has become light in weight and has started to change it color, add the khoya/mawa at this time into it and keep stirring for more 10-12 minutes. Total roasting time for besan will be around 20-25 minutes on low to medium flame with continuous stirring.
After 5 minutes of sugar syrup simmering, do check the sugar syrup for 1 thread consistency. You can take few drops of sugar syrup in a plate, let it cool for 15-20 sec and then rub it between your thumb and index finger and stretch. If you see a single thread in between on stretching, then switch off the flame as sugar syrup is ready.Else cook the syrup for 1-2 minutes more. Allow the syrup to become lukewarm.
After stirring besan mixture for 10-12 minutes when the khoya and besan mixture are mixed well and roasted, switch off the besan mixture flame too. And allow the mixture to become lukewarm.
(Please see both sugar syrup and besan mixture are cooked on different flames at same time, so keep a very close eye on both of them)
When both besan mixture and sugar syrup are lukewarm, add sugar syrup to besan mixture and stir for 3-4 minutes.
Let the besan mixture rest in syrup for 20 minutes so that it can absorb all syrup.
Pour the mixture in greased plates or tray,spread it evenly.
Sprinkle chopped almonds and pistachios on top and lightly press them with the back of a flat bowl .
Allow the mohanthal to set fir 3-4 hours and then cut in desired shapes .
Enjoy the delicious traditional Indian sweet with your dear ones.