It would be better to prepare Mohan Thal sweet in a thick bottom kadai on stove top.
Please see this Recipe of Mohan Thal (Mohanthal)
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
Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
Add the milk. Milk should be warm, and rub the mixture again between your both palms. Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
Mix the milk dough with gram flour mixture togather and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma.
Tips: stir fry continuously making sure it stays powdery.
Let it cool and add cardamom powder mix it well.
Preparaing Sugar Syrup :
In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads.
Testing the consistency :
Keep stirring and testing the Sugar Syrup for its consistency. To do this take out the spoon and put a drop in a plate. When the drop slightly cools down, touch it with your forefinger. Now touch your thumb and forefinger together and pull apart gently. Confirm the consistency as following.
Consistency of the Sugar Syrup
When you pull your forefinger and thumb apart gently, If two threads are formed and do not break, then it is two-thread consistency sugar syrup. A drop of this syrup when dropped into cold water forms a soft ball.
Mix the sugar syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
Cut the mohanthal into 1-inch square shapes while it is still warm.
Serve at room temperature. At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.
1cup Besan, 1 cup Ghee, 1/2 cup milk powder(khoya can also be used),1 tbs. cashew nuts broken, 2 cups sugar, cardomom powder 1 tsp.
Take a thick bottomed kadai(You can use the pressure cooker) and add the ghee. When the ghee is hot add the cashew pieces. When the cashew turn to golden brown add the besan and fry until the raw smell disappears. Remove from the stove and keep aside.Add the khoya or milk powder and mix well until they are well blended.
Make a two string consistency sugar syrup and add the cardomom powder, and remove from the stove.
( The remaining procedure to be done away from the stove).
Pour the above mixture into the sugar syrup amd keep stirring until the mixture thickens to the cake consistency. Pour into a greased thali and cut into desired shape.
Take flour in a bowl. Add warm ghee and warm milk. Press the flour and leave for 15 minutes. Shift and roast in the saucepan until light brown on low heat.
Dissolve sugar in a little water and boil to make the syrup.
Add roasted flour, cardamom and nutmeg powder to the syrup. Cook until it stops sticking to the side of the pot and looks greasy. Spread in a plate. Decorate with chopped almonds and pistachio. When cool cut into pieces.
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