Vegan Mohanthal

Mohanthal recipe 20 servings 2 hours

1/2 tsp Cardamom, powder

12-15 pieces Garnish with almond and charoli

3 tbs vegan Ghee

3 tbsp almond Milk (kesar dissolved)

2 cups Fine besan (gram flour)

2 cups of lady besan

2:2 ratio to make chasni 2 cups sugar (Jaggry can be used) 2 cups water.

Direction:

Mix 2 cups of besan and lady besan, add 3 tbs of vegan ghee and 3 tbs of almond milk to the mixture. Mixit well and strain it until no lumps.
In a kadai, add 3 tablespoons of vegan ghee and 2 cup besan mixture. Mix it well.
Besan absorbs ghee and become more liquidy.
Cook it for 20 minutes.
Mixture become slightly coarse and danedar. Stir consciously on low flame.
Now make chasni (sweet water) on the separate kadai. Add 2:2 water and sugar (jaggry can be used) ratio.
Now add 3 tbsp almon milk with kesar (saffron) dissolved, 1 teaspoon of cardamom gradually into hot mixture.
Then mixture become slightly frothy.
Add besan mixture to sugar mixture. Stir consciously till besan changes its color and become aromatic.
When besan changes its color, switch off gas. Stir for 1 minutes.
Spread mixture into grease plate and cool down for 2 hrs.
Mohanthal is properly set, then cut it into square shape.
Garnish it with chopped almonds and charoli.
Time to serve. Enjoy.