- 2 cups Gram flour (basen)
- 6 tablespoons unsalted butter or ghee
- 1 tablespoon warm milk
- 1/2 cup heavy cream
- 1 cup milk powder
- 1 teaspoon cardamom seed powder
- 1 1/4 cup Sugar
- 1/2 cup water
- 2 tablespoons sliced almonds
Method:Melt butter and mix with flour and rub between palms. A lightly textured rough powder will be. Keep aside for at least fifteen minutes.
Add milk. Milk should be warm, and rub the mixture between your palms.
Next in the cream and milk powder and put a frying pan and cook over medium heat. String constantly until mixture comes together and looks like soft dough. Remove from heat and keep aside.
Gram flour mixture and milk with flour mixture togather stir fry over medium heat until it becomes light brown in color and begin to give off a sweet fragrance. Tip: stir fry constantly making sure it stays crunchy.
Let it cool and add cardamom powder, mix well.
In a saucepan, over medium heat until the syrup with sugar and water 2 thread or 225 degrees F on a candy thermometer boil.
Mix flour mixture with the syrup Mix well and pour over an 8-inch greased plate. Do this quickly before the syrup is cool.
Mohanthal about half an inch thick and shaped into a square shape on the plate. Although it is still hot, sliced almonds, spread evenly over the top for garnish.
Mohanthal cut into 1-inch class sizes while it is still hot.
Serve at room temperature. Mohanthal can be kept for 2 weeks at room temperature or cold for a month.
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