BM # 63
Day : 15
Theme: Regional Cuisine 
Cuisine : Sindhi
Mohanthal is yet another sweet which is a must make during Diwali. My Sindhi friend Meenu makes excellent Mohanthal and frankly I always get a box from her every now and then. I have never really thought of making it myself.
 
Mohanthal is a fudge made from chick pea flour and there are different versions of this. The first time I made Mohanthal it was a Gujrati version, which had unsweetened khoya but The Sindhi version is different and is without khoya.. The method too is different. Both the versions are equally delicious.

I am also linking this post to the A-Z Challenge.
 
Mohanthal
 

Ingredients

500 gm coarse chickpea flour
400 gm ghee
400 gm sugar, powdered
1  tsp cardamon powder
2 tbsp poppy seeds
Handful cashew nuts
Almonds and pistachios for garnish
 

Method

Heat ghee in a thick bottomed pan.
Add the chickpea flour and roast till pink.
Add poppy seeds and chopped cashews.
Add powdered sugar and mix well.
Add the Cardamon powder.
Add 1 cup milk and stir continuously till the whole mixture leaves ghee.
Garnish with almonds and pistachios.
Remove in tray, let set for a few minutes and then cut into desired pieces.
Remove from tray after completely set.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

Print Recipe
M - Mohanthaal - Sindhi Version / Chickpea Flour Fudge
Servings
Servings

21 thoughts on “M – Mohanthaal – Sindhi Version / Chickpea Flour Fudge”

  1. J here, of the #atozchallenge Arlee Bird's A to Z Ambassador Team.
    How has the challenge been going for you so far? Are you meeting your goals of posting and hopping to other blogs? M= 1/2 way point!
    My blog's giveaway is still going! I'm encouraging everyone to visit more stops.
    http://jlennidornerblog.what-are-they.com
    Is is sweet like fudge or just a similar consistency? I'm not very familiar with cardamon, which is perhaps why I can't guess what this tastes like. I do like chickpeas though.

  2. We get only one variety of besan in south, unless things have changed now. The first time I noticed the coarser and fine varieties years ago, I could not understood what they were used for.
    They look super, Vaishali. Is this version Mohantal on a softer side?

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