Mohanthal Recipe with A2 Ghee (Gujarati Besan Fudge)
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By the Faimly Farm Team · Prep 15 min · Cook 35 min · Makes about 16 pieces · A Gujarati-Rajasthani classic
Mohanthal is a rich Gujarati and Rajasthani fudge made from gram flour (besan) slowly roasted in generous pure ghee, bound with sugar syrup, and set with cardamom and nuts. A festival and wedding favourite, it depends entirely on patient ghee-roasting of the besan. Here is how to make it.
Ingredients
- 2 cups gram flour (besan), coarse if available
- 3/4 cup A2 ghee (plus 2 tbsp)
- 2 tbsp milk (for the khurma texture)
- 1.25 cups sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- A pinch of saffron
- Sliced almonds and pistachios, to garnish
Method
1. Make the khurma: rub 2 tbsp ghee and 2 tbsp milk into the besan and let it rest, then pass it through a sieve. This gives mohanthal its characteristic grainy texture.
2. Roast the besan: heat the 3/4 cup A2 ghee and roast the besan on low, stirring constantly, until it turns golden, releases its aroma, and the ghee separates slightly (15-20 minutes). This is the crucial step.
3. Make one-string syrup: heat the sugar and water to a one-string consistency, add saffron and cardamom.
4. Combine: turn off the heat under the besan, pour in the syrup, and mix quickly and thoroughly — it will thicken fast.
5. Set: pour into a greased tray, smooth the top, garnish with nuts, and let it set before cutting into squares.
Why Ghee Defines Mohanthal
Mohanthal is essentially besan and ghee. The slow ghee-roasting of the gram flour is what creates the deep, nutty flavour and fudgy texture — there is no shortcut and nowhere for poor ghee to hide. Genuine A2 ghee makes all the difference.
The Faimly Farm Tip
Roast the besan patiently in generous pure A2 ghee. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our Desi Danedar A2 Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is mohanthal?
Mohanthal is a Gujarati and Rajasthani fudge made from gram flour (besan) roasted in ghee, bound with sugar syrup, and set with cardamom and nuts.
Why make the khurma (besan-ghee-milk mix)?
Rubbing ghee and milk into the besan and sieving it gives mohanthal its signature grainy, fudgy texture.
Why roast the besan slowly?
Slow ghee-roasting develops the deep nutty flavour and prevents a raw taste; rushing it ruins the mohanthal.
What is one-string syrup?
A sugar syrup cooked until it forms a single thread between your fingers — the right stage to bind mohanthal.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic flavour.
Conclusion
Mohanthal is a test of patience rewarded with one of India's richest sweets — nutty ghee-roasted besan set into fudgy squares. Take your time with the roast and the syrup, use generous pure A2 ghee, and you will have a festive sweet worthy of any celebration.
Make rich mohanthal. Explore our A2 Ghee collection, try Desi Danedar A2 Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
