Loose Mohanthal Recipe. Add 2 tablespoons of ghee in the milk and stir. Combine milk and besan in a thali and keep it for half an hour.
Add the condensed milk and cook for 15 minutes, stir it until the mixture thickens. Indians eat lentils almost daily in some or the other form. Serve them in serving bowl and garnish with cashews and almonds.
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Serve Them In Serving Bowl And Garnish With Cashews And Almonds.
However, it is vital in making mohanthal, that sugar syrup and mawa/khoya is used. This is to ensure that all ghee and milk is incorporated with the besan. This ensures that all of the ghee and milk are well integrated into the besan.
Combine Milk And Besan In A Thali And Keep It For Half An Hour.
First, warm one of the bowls of milk in the microwave for 15 seconds. Make a small cavity in the middle. It is mainly prepared during navratri and diwali festivals as prasad offerings.
Indians Eat Lentils Almost Daily In Some Or The Other Form.
This mohanthal recipe is a popular traditional gujarati sweet or mithai. Now divide the batter into two portions. See more ideas about food, whole food recipes, healthy recipes.
Slowly Add Water And Mix To Make A Medium Thick Batter.
Make sure there are no lumps in the mixture. Line it with parchment paper and grease the parchment paper too with ghee. After that, stir in 1.5 teaspoons melted ghee and 1.5 tablespoons milk.
Ingredients For The Dhrabo (This Is The Bit That Ensures Your Mohanthal Has Those Essential Crunchy Pieces):
For mawa dry fruit barfi. For mawa dry fruit barfi. Take both the chana dal flour in a bowl.