Mohanthal | Indian Dessert | बेसन की बर्फी | दिवाली स्पेशल मोहन थाल | Mithai | Kunal Kapur Recipe

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 183.6K views Oct 30, 2024

Mujhe yakin hai ki aap sab ke gharon mein lights aur decorations lag chuke hain and namkeen and meethe ki taiyyaari bhi ho gayi hai! Har saal ki Diwali ki tarha iss baar bhi mai aap sabke liye lekar aaya hu ek laajawab mithai recipe. Chahe nani, maasi ya didi ho, ye sabki favourite mithai hai! Mohan Thal ke bina sab ki Diwali adhuri hai!

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR RUBBING

Gram flour (बेसन) – 3 cups
Ghee (घी) – 2 tbsp
Milk (दूध) – 2 tbsp

FOR COOKING

Ghee (घी) – ¾ cup
Milk (दूध) – ⅓ cup

FOR SYRUP

Sugar (चीनी) – 1 cup
Water (पानी) – ½ cup
Saffron (केसर) – a pinch (optional)
Cardamom powder (इलाइची पाउडर) – 1 tsp

FOR GARNISH

Pista, chopped (पिस्ता) – handful
Almonds, chopped (बादाम) – handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Mohanthal?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.