Kamini Patel's delicious ghee and nut-filled Mohanthal should be had warm and is just right for this weather.
- 1 cup besan or gram flour
- 1 tbsp milk
- ½ cup ghee + 1 tbsp extra
- ½ cup sugar
- ½ cup water
- Pinch powdered green elaichi or cardamom
- Pinch kesar or saffron
- Ghee for greasing the thali
- Almond and pistachio flakes, for garnish
- Keep a 10-inch thali greased and ready.
- Mix the besan, 1 tbsp melted ghee, milk in another thali, rubbing the mixture between your fingers to create a coarse texture.
Set it aside for 15 minutes.
- Melt the ½ cup ghee over very low heat in a heavy-bottomed kadhai or frying pan.
Add the besan mixture and saute for 10 minutes and then keep aside.
- In a large heavy-bottomed saucepan boil the sugar and the water over low heat, with the cardamom, saffron.
Once the syrup starts to stick and thicken, add in the besan mixture and stir quickly till the mohanthal begins to thicken and leaves the side of the pan.
Pour the mixture onto the greased thali -- the mohanthal's height should be approximately 1 inch.
- Garnish with almonds and pistachios flakes.
Let the mithai set.
While still warm, cut into diamond or square shapes and serve.
Best eaten warm or at room temperature.
Kamini Patel is the food consultant for the Aramness lodge at Gir forest, Gujarat.