Mohanthal Barfi
This Mohanthal Barfi is a traditional Gujarati sweet made from gram flour, ghee, and sugar, cooked until golden and fragrant. It has a distinctive crumbly, melt-in-your-mouth texture that makes it perfect for celebrations or a sweet treat.
Cook: 60 min · Serves 4 · Difficulty: Medium · Categories: Indian, Dessert
Why this is good to eat
Making this Mohanthal Barfi at home lets you control the quality of ingredients, ensuring a pure and rich sweet. It's a comforting classic that provides a wonderful energy boost, especially when prepared with good quality ghee and gram flour.
Ingredients
- 200 grams coarse gram flour (besan)
- 60 grams ghee, divided
- 60 ml milk
- 200 grams granulated sugar
- 120 ml water
- 0.5 teaspoon cardamom powder
- 0.25 teaspoon nutmeg powder
- 10 saffron strands
- 10 grams slivered almonds, for garnish
- 10 grams slivered pistachios, for garnish
Instructions
- In a large mixing bowl, take 200 grams coarse gram flour. Add 2 tablespoons (30 grams) melted ghee and 60 ml milk to the gram flour. Mix these ingredients thoroughly with your fingertips until the mixture resembles coarse breadcrumbs and there are no dry spots. This process is called 'dhabo'.
- Cover the bowl and set it aside for 20-30 minutes. This resting period allows the gram flour to absorb the moisture and become grainy.
- After resting, pass the gram flour mixture through a coarse sieve or crumble it gently with your hands to break any lumps. This ensures a uniform texture for the barfi.
- Heat a heavy-bottomed pan or a large kadai over low-medium heat. Add the remaining 2 tablespoons (30 grams) ghee. Once the ghee is melted, add the sieved gram flour mixture to the pan.
- Roast the gram flour on low heat, stirring continuously, for about 20-25 minutes. It will gradually change color to a golden brown and release a fragrant, nutty aroma. Be careful not to burn it. This slow roasting is crucial for the taste and texture.
- While the gram flour is roasting, prepare the sugar syrup. In another saucepan, combine 200 grams granulated sugar and 120 ml water. Place over medium heat and stir until the sugar dissolves completely.
- Bring the sugar syrup to a boil and let it simmer for about 5-7 minutes until it reaches a two-string consistency. To test, take a small drop between your thumb and forefinger; when you pull them apart, it should form two strings. Alternatively, the syrup should reach 106-108°C (223-226°F) on a candy thermometer.
- Remove the roasted gram flour from the heat. Gradually pour the hot sugar syrup into the roasted gram flour mixture, stirring continuously to prevent lumps. The mixture will start to thicken.
- Add 0.5 teaspoon cardamom powder, 0.25 teaspoon nutmeg powder, and 10 saffron strands to the mixture. Stir well to combine all the flavors.
- Continue stirring the mixture on low heat for another 2-3 minutes until it leaves the sides of the pan and thickens further. Be careful not to overcook, or the barfi will become too hard.
- Grease a 6x6 inch (or similar sized) tray or plate with a little ghee. Pour the hot Mohanthal mixture into the greased tray and spread it evenly using a spatula. Press it down lightly to get a smooth, compact surface.
- While still warm, sprinkle 10 grams slivered almonds and 10 grams slivered pistachios over the top. Gently press them into the barfi mixture so they adhere well.
- Let the Mohanthal Barfi cool completely at room temperature for at least 2-3 hours, or until it sets firmly. Once set, cut it into desired square or diamond shapes. Carefully remove the pieces and arrange them on a serving platter.
Frequently Asked Questions
How do I make Mohanthal Barfi?
You start by mixing coarse gram flour with ghee and milk, then resting it. After sieving, roast the mixture in ghee until golden. Simultaneously, prepare a two-string sugar syrup. Combine the roasted gram flour with the hot syrup and spices, then spread into a greased tray, garnish, and let it set before cutting.
How long does it take to make this recipe?
This recipe takes about 60 minutes of active cooking time. You also need to account for a 20-30 minute resting period for the gram flour mixture and 2-3 hours for the barfi to cool and set completely.
How many servings does this recipe make?
This recipe is designed to make exactly 4 servings. You can easily double the ingredients to make 8 servings, or halve them for 2 servings, adjusting the tray size accordingly.
Is this recipe vegetarian?
Yes, this Mohanthal Barfi recipe is 100% vegetarian. It uses coarse gram flour, ghee, milk, sugar, and spices, with no meat, fish, or eggs, making it suitable for a lacto-vegetarian diet.
Can I make this ahead of time?
Absolutely! Mohanthal Barfi is an excellent sweet to make ahead. Once fully set, store the pieces in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.