Traditional gujarati mohanthal (chickpea flour butter fudge)

8 servings
20 min
25 min
Very Easy


Number of serving: 8
2 cups gram flour (a.k.a chickpea flour/besan)

1 tablespoons melted ghee

2 tablespoons milk

You will also need:

1 cup melted ghee

1 cup milk powder

1 teaspoon cardamom powder

2 tablespoons chopped almonds

2 tablespoons chopped pistachios

A pinch of saffron

1 teaspoon mace powder (javantri)

A pinch of orange food colour (optional)

For the sugar syrup:

1 ½ cups sugar

1 cup water

2 tablespoons milk (optional- if you are using unrefined sugar add this to the sugar syrup while it is boiling and skim off the foam that appears on top- this will remove any impurities from the sugar)


  • To make the dhrabo place the gram flour in a bowl and add 1 tablespoon melted ghee and 2 tablespoons milk. Rub the mixture in between your fingers until it resembles breadcrumbs (almost as if you were making crumble topping for a fruit crumble). Allow this to sit for 30 minutes.
  • Sieve the dhrabo mixture through a medium-holed colander (you can also use a ladoo sieve). Set aside.
  • In a pan, add the ingredients for the sugar syrup and simmer until it is of a one-string consistency (this is the soft-ball stage if you have a candy thermometer). Keep this hot but do not let it go past the soft ball stage.
  • In a wide karahi add one cup of ghee and the dhrabo mixture you have passed through a sieve. Cook this on a medium heat until it becomes a pinkish, almond colour. Keep stirring. Remove from the heat and allow this to cool until it is just warm. Add the cardamom powder, saffron, milk powder and mace powder.
  • Pour the hot syrup over the cooked besan mixture (please be very careful!) and stir until fully incorporated. Add some orange food colouring if you wish to do so.
  • Pour the mixture into a greased thali or wide dish with sides. Sprinkle with chopped almonds and chopped pistachios.
  • Allow this to set for 4-5 hours at room temperature. Cut into pieces and devour.


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