Mohanthaal

Ingredients: Ghee 1 cup Bengal gram flour (besan) 2 cups (coarsely ground) Khoya (mawa) 1 cup (grated) Cardamom powder 1 tsp. For the sugar syrup: Sugar 1 ½ cups Water 1 cup Milk 2 tbsps. Pistachios and almonds 4 tbsps. (chopped)

Method:

• Place the gram flour in a bowl. Heat the ghee and add half the quantity to the gram flour.
• Rub the ghee into the gram flour till it begins to look like breadcrumbs.
• Heat the remaining ghee in a kadai. Add the gram flour and ghee mixture and cook till the mixture is golden brown. Stir continuously.
• Stir in the grated mawa and cardamom powder. Keep it on the fire for about 5-7 minutes.
• Remove from fire and cool till it is warm.
• Make the sugar syrup by adding sugar, water and milk.
• Pour the hot sugar syrup over the gram flour mixture. Stir well.
• Pour the mixture into a greased plate.
• Garnish with chopped almonds and pistachios.
• Let it set for 4-5 hours. Cut into squares and serve at room temperature
• Add the curds and gram flour in a vessel and mix them together.
• Add water and all the spices and mix well. Add the radish pieces.
• For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from the fire.
• Add the curry leaves and the tempering to the kadhi mix.
• Heat the mixture and stir continuously till it thickens.
• Simmer for 10 minutes.
• Garnish with coriander leaves and serve hot.