Three main ingredients are Besan, ghee, and sugar. If your sugar syrup is of 2 string consistency burfi will turn hard. If it’s of 1 string consistency it will be too soft and might spoil soon. So string consistency has to be a little more than 1 string but less than 2.
Generally, Mota besan is used for this sweet. Some people make a muthi of besan flour with a little water /milk and then fry it in ghee. Then it’s grounded in a blender and then again cooked in ghee. I have not tried that method. I find this method quite easy to follow.
How to make Mohan Thal
Preparation time: 10-15 minutes
Cooking time: 20 minutes
2 cups Besan/ gram flour
1 cup ghee
¼ cup milk
1 cup water
1 ½ cup sugar
¼ tsp elaichi powder
Slivered pistachio and almonds
Heat the milk and add 1 tsp ghee to it. Make a well in the center of besan and add this milk mixture to it.
Mix besan and milk and rub between your hands to coat uniformly. Run in your blender for 15 seconds and pass through a sieve to remove lumps.
Add Ghee in a heavy bottomed pan. Add besan and stir continuously for 15-20 minutes on low flame. Besan will become dark in color and its raw smell will go.
Look at that beautiful golden color 🙂
While besan is cooking after 10 minutes start making your sugar syrup. Heat water and sugar till you get one string consistency. Cook for another 2-3 minutes then turn off the gas. This will take around 10 minutes. Switch off the flame and add the elaichi powder to it.
When besan is ready, add sugar syrup to it. Mix thoroughly.
Keep a greased thali ready. Pour besan mixture in it.
Sprinkle slivered pistachio and almonds on it. Leave it to cool for some time before cutting pieces in the desired shape.