Mohan Thal

Ingredients

• - 2 tbsp sliced Almonds
• - 2 cups Besan (Gram flour)
• - 6 tbsp unsalted Butter or Ghee
• - 1/2 cup heavy Cream
• - 1 tblp warm Milk
• - 1 cup Milk Powder
• - 1 tsp Cardamom Seed Powder
• - 1 1/4 cup Sugar
• - 1/2 cup Water

Method

• - Melt the butter and mix it with gram flour. Rub between both palms to prepare the mixture.
• - When the texture become a lightly rough powder, keep it aside for fifteen minutes.
• - Now add warm milk.
• - Rub the mixture again between your both palms.
• - Take a pan and put cream and milk powder in it.
• - Cook on medium heat with continuous stirring continuously until mixture comes together and appears like a soft dough.
• - Remove the pan from heat and keep aside.
• - Mix the milk dough and gram flour mixture together.
• - Fry on medium heat with continuous stirring until it becomes light brown in color and starts giving off a sweet aroma.
• - Take note of one thing that stir fry continuously making sure it stays powdery.
• - Take it off from the heat and allow it to cool.
• - Now add cardamom powder and mix it well.
• - Take a saucepan and boil sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
• - Mix well the syrup with flour mixture.
• - Pour on an eight inch greased plate. Be careful to transfer it before the syrup cools down.
• - Be sure that Mohanthal should be about ? inch thick and shape it into a square shape on the plate.
• - Garnish bu spreading sliced almonds evenly over the top, while it is still hot.
• - While it's warm, cut the mohanthal into 1-inch square shapes.
• - Relishing Mohathal is ready to be served.
• - 1.Serve at room temperature. At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.