Ingredients

• For gram crumbs:
• 250gms gram flour
• 1 tbsp - ghee
• 3 tbsp- milk
• For mava:
• 50 gms- khoya
• To Proceed:
• 3/4 cup - curd
• 200gms- sugar
• 1/2 tsp- cardamom powder
• 1/5 tsp- crushed saffron
• 150 gms- pure ghee
• To decorate:
• silver foil or crushed almonds and pista mixed.

How to Make Plain Mohanthal

• Rub in flour, ghee and milk. Press down with palm and keep aside for 5 minutes.
• Pass mixture through a large hole sieve. Crumbs should form.
• Keep aside.
• For mava:
• Put khoya in a heavy saucepan, cook till it crumbles
• Stir continuously. Keep aside.
• Syrup to be made simultaneously:
• Put sugar and 2/3 ratio water, boil to 2.5 thread syrup
• Add saffron soaked and rubbed in 2 tsp water.
• Bring back to 2.5 thread consistency.
• To proceed simultaneously with syrup:
• Put ghee in large pan, add crumbs.
• Stir and roast till aroma exudes and is golden.
• Add curd and stir gradually.
• Add mava, cardamom, mix well.
• Remove from fire. Add syrup, mix well gradually.
• Do not stir too vigorously, or it will turn hard.
• Pour into a greased thali (large, vertical edged plate).
• Tap lightly and shake gently to spread. Allow to cool slightly.
• Apply silver foil or sprinkle crushed nuts.
• Cool and cut into squares. Store in airtight container.