Mohanthal Recipe With Cocoa And Gems: Add A Fun Twist To This Gujarati Diwali Mithai Recipe

Directions

In a large mixing bowl, combine the coarse gram flour & Cadbury cocoa powder.

Add 3 tablespoons of melted ghee and 3 tablespoons of warm milk to the same bowl.

Rub the mixture thoroughly between your palms until it resembles fine breadcrumbs.

Sieve the mixture to avoid any lumps.

Cover and let it rest for 15–20 minutes.

Heat 1 cup of ghee in a heavy-bottomed deep pan on low-to-medium heat. Add the prepared, sieved besan-cocoa mixture.

Roast the mixture continuously on a low flame, stirring constantly to prevent burning.

Cook for around 12-15 minutes; the flour will turn a rich chocolate-brown, release a nutty aroma, and the ghee will start separating.

Carefully drizzle 2 tablespoons of milk into the hot mixture. It will bubble up vigorously—stir continuously until the foaming subsides. Turn off the heat.

In a separate saucepan, combine the sugar and water. Bring it to a boil over medium heat until the sugar completely dissolves. Cook the syrup until it reaches 2-string consistency.

Pour the hot sugar syrup into the roasted chocolate-besan mixture.

Stir continuously until the mixture thickens and leaves the side of the pan.

Transfer the mixture into a tray or bowl. Let it cool completely. It will take 4-5 hours to cool down completely.

Garnish with some gems & cut into neat squares. Enjoy.

Press the Gems onto the mithai after it has cooled down slightly. If the surface is piping hot, the candy coating on the Gems will melt and bleed color into the fudge.