Hope you all are doing well. Recently I started to learn sewing. Though I can do embroidery and some basic stitching, I have never attempted any realistic dresses. And that's what I am doing now:) Its very enthusiastic to see our own curtains and nighties :)
Here is a sweet dish to start this month. Mohandhal is a Gujarathi sweet/ gram flour fudge. My mom used to make this very often and we call this as her signature dish. I don't know who taught her this recipe, but she had left this hand written recipe in her note book. I remember her spending lot of hours and energy in making this sweet before Deepavali. I like that taste very much .But her method was very elaborate and difficult. She would do it from scratch, starting from home made milk kova (paal kova), which I can never imagine. She has a lot of patience and perseverance to do stuff like this. I can never stand that much long before a hot wok. All my favorite recipes will require just 15 minutes. So I searched the net and got Manjula madam's Mohandhal video. It was so easy and more like a reverse calculation in arithmetic....once you know the result , you will definitely arrive at the ingredients / question...isn't it :). . I am noting down mom's method as well. Mom's mohanthal recipe is a treasure to me, but still feeling lazy to try that:) May be some one with patience like her will try that or may be one day I will try that myself:)
Mom's recipe: (makes 15 big slices)
Besan flour (kadalai mavu) - 1 cup
cashew nut - 1 cup + 15 (garnish)
whole Milk - 4 cup
Sugar - twice of flour
ghee - 1/2 the quantity of flour + 2 tbsp
Pachai karpuram (edible camphor) - a tiny pinch for a cup of flour
cardamom powder - 1/4 tsp
Heat 1.5 tbsp of ghee and fry the cashew nuts to golden brown. Keep aside.
Grease a plate with 1/2 tbsp ghee and let it wait.
Add the gram flour to the same wok and fry till it becomes mild brown and flavorful. Don't take it out till it turns fluffy and smells good. Keep aside.
In the same wok add the remaining milk and boil till it evaporates and get thick like gova / goya.
Then add the sugar + cashews and heat them in low heat. The sugar will melt in the moisture from cashew and milk. Put the fried gram flour and stir without rest in low heat.
Add the ghee slowly, whenever required and do this till bubbles start appearing in the whole mass.Now add the edible campbor and cardamom, mix well. Care should be taken not to brown the bottom.
Pour this bubbling (almost semi solid) mixture on the well greased plate. Let it stand for 15 minutes. When it is almost set and warm, draw slanting lines to get rhombus shape (diamond shape). Fix one cashew for each slice. Cool completely and store in air tight container.
-----------------------------------------
Easy method:
Click to see Manjula madam's video.
(The following one is from Manjula madam only , except for few of my variations. She recommended to add heavy cream . But I have used condensed milk instead).
Unsalted butter - 6 tbsp
warm milk - 1 tbsp
sweetened condensed milk - 200 gm (1/2 tin or 3/4 cup)
milk powder - 1 cup
cardamom powder- 1 tsp
sugar - 3/4 cup
water - 1/2 cup
almond - 5
Microwave the milk and let it be warm. Add the milk and rub the mixture again between your palms.
Add the condensed milk and milk powder in a wok and cook it till it rolls to form a soft dough. Switch off and keep aside.
Then add the dough we got with the besan flour and stir fry in low heat till it turns mild brown and aromatic. Fry till it becomes powder / sandy.
Let it cool and add cardamom powder.
In another wok, add the sugar and water and heat till we get double thread consistency (225 deg F in a candy thermometer).
Then switch off and add the flour mixture and mix well. Pour on a greased plate before it starts setting (still hot). Strew finely sliced almond.
Make small slices when it is still warm and let it cool completely.
Mohanthal is ready!
Here is a sweet dish to start this month. Mohandhal is a Gujarathi sweet/ gram flour fudge. My mom used to make this very often and we call this as her signature dish. I don't know who taught her this recipe, but she had left this hand written recipe in her note book. I remember her spending lot of hours and energy in making this sweet before Deepavali. I like that taste very much .But her method was very elaborate and difficult. She would do it from scratch, starting from home made milk kova (paal kova), which I can never imagine. She has a lot of patience and perseverance to do stuff like this. I can never stand that much long before a hot wok. All my favorite recipes will require just 15 minutes. So I searched the net and got Manjula madam's Mohandhal video. It was so easy and more like a reverse calculation in arithmetic....once you know the result , you will definitely arrive at the ingredients / question...isn't it :). . I am noting down mom's method as well. Mom's mohanthal recipe is a treasure to me, but still feeling lazy to try that:) May be some one with patience like her will try that or may be one day I will try that myself:)
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| Mohanthal. |
Mom's recipe: (makes 15 big slices)
Besan flour (kadalai mavu) - 1 cup
cashew nut - 1 cup + 15 (garnish)
whole Milk - 4 cup
Sugar - twice of flour
ghee - 1/2 the quantity of flour + 2 tbsp
Pachai karpuram (edible camphor) - a tiny pinch for a cup of flour
cardamom powder - 1/4 tsp
Method:
Soak the cashew nut in milk (1 cup) for 2 hours or more and grind it to a very fine paste. Keep aside.Heat 1.5 tbsp of ghee and fry the cashew nuts to golden brown. Keep aside.
Grease a plate with 1/2 tbsp ghee and let it wait.
Add the gram flour to the same wok and fry till it becomes mild brown and flavorful. Don't take it out till it turns fluffy and smells good. Keep aside.
In the same wok add the remaining milk and boil till it evaporates and get thick like gova / goya.
Then add the sugar + cashews and heat them in low heat. The sugar will melt in the moisture from cashew and milk. Put the fried gram flour and stir without rest in low heat.
Add the ghee slowly, whenever required and do this till bubbles start appearing in the whole mass.Now add the edible campbor and cardamom, mix well. Care should be taken not to brown the bottom.
Pour this bubbling (almost semi solid) mixture on the well greased plate. Let it stand for 15 minutes. When it is almost set and warm, draw slanting lines to get rhombus shape (diamond shape). Fix one cashew for each slice. Cool completely and store in air tight container.
-----------------------------------------
Easy method:
Click to see Manjula madam's video.
(The following one is from Manjula madam only , except for few of my variations. She recommended to add heavy cream . But I have used condensed milk instead).
Ingredients:
Besan flour - 2 cups Unsalted butter - 6 tbsp
warm milk - 1 tbsp
sweetened condensed milk - 200 gm (1/2 tin or 3/4 cup)
milk powder - 1 cup
cardamom powder- 1 tsp
sugar - 3/4 cup
water - 1/2 cup
almond - 5
Method:
Mix the butter with besan flour by rubbing between both palms to get a sandy texture. Keep aside for 15 minutes.Microwave the milk and let it be warm. Add the milk and rub the mixture again between your palms.
Add the condensed milk and milk powder in a wok and cook it till it rolls to form a soft dough. Switch off and keep aside.
Then add the dough we got with the besan flour and stir fry in low heat till it turns mild brown and aromatic. Fry till it becomes powder / sandy.
Let it cool and add cardamom powder.
In another wok, add the sugar and water and heat till we get double thread consistency (225 deg F in a candy thermometer).
Then switch off and add the flour mixture and mix well. Pour on a greased plate before it starts setting (still hot). Strew finely sliced almond.
Make small slices when it is still warm and let it cool completely.
Mohanthal is ready!
Serving suggestion:
Serve as snack or dessert.
