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Easy Mohanthal

Easy Mohanthal

Easy version of the classic Mohanthal with a texture of a sweet fudge.



  • 2 cups chana flour / gram flour
  • 3/4 cup course semolina / course sooji or rawa
  • 1 cup ghee
  • 1 (14 ounce) can sweet condensed milk
  • 1/4 teaspoon saffron threads
  • 2 tablespoon warm milk
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon ground cardamom seeds



  • 1 tablespoon slivered almonds
  • 1 tablespoon slivered pistachios
  • 1/2 teaspoon ground cardamom seeds
  • 1/4 teaspoon saffron thread (optional)



Take the 2-tablespoon milk in a small bowl and mix in the 1/4 teaspoon saffron threads to bloom for the flavor and color.  Set aside.

Grease a 11 x 8 inch or a 9 x 9 baking tray or pan with a teaspoon of ghee.  Set aside. 



On a medium heat, put a non-stick wok or pan and heat the ghee till it is melted.  Add in the semolina and roast until it looks fluffy and white in color.  Takes 2-3 minutes. 


Add in the chana flour and continue stirring.  Roast the mixture on med-low heat until it is aromatic and golden in color.  Takes about 12-15 minutes. 


Now add in the saffron and milk mixture.  Cook out the milk for a minute or two.  Add in the condensed milk nutmeg and cardamom, and continue stirring until you see some ghee separating from the mixture. 


Remove from heat and pour the mixture in the greased pan.  Flatten it smooth.  Garnish with the almonds, pistachios, cardamom and saffron.  Press it in with the help of a spatula and let it set for at least one hour. 


Cut into about 1 1/2 inch square pieces.  Store in a tin.  Keeps well in the fridge for a couple of months.  Serve at room temperature.


[Makes 24 pieces]