Mohan Thal(Roasted Gramflour Fudge) - a Sindhi Sweet

Name: Mohan Thal(Roasted Gramflour Fudge) - a Sindhi Sweet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 pieces
Ingredients: 200 g gram flour; 1/2 teaspoon ghee, to grease the thali; 50 g ghee; 150 g sugar; 150 ml water; 5 g poppy seeds; 1 cup milk

Submitted by Charishma_Ramchanda

"I am very fond of this, so is my Dad. When I was little, I used to watch my Grandma make this. She was very good at cooking. Don't let the name put you off; please try this. It will be your favourite! This is a very versatile sweet that can be served with any of the meals as a dessert or at tea time as a delectable sweet to enjoy by the side. This recipe is from the Weekend magazine dated January 3rd'2003. Enjoy!"

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Ready In:: 50mins
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ingredients

200 g gram flour
¹⁄₂ teaspoon ghee, to grease the thali
50 g ghee
150 g sugar
150 ml water
5 g poppy seeds
1 cup milk

directions

Heat the larger quantity of ghee in a pan on medium flame.
When it melts, stir in the gramflour.
Roast it till it turns chocolate brown in colour.
Stir in milk.
In a pot on the side, prepare the sugar-water syrup till it has 3 string consistency.
To prepare the syrup, heat water in the pot.
Then add sugar and keep stirring till it forms a three-string consistency, i.e., it should be very thick.
Add this sugar-water syrup to the gramflour mixture and mix it really well.
Cook until the sugar mixture has blended well in the gramflour mixture and become thick.
Pour the entire mixture on the greased thali.
While it is still hot, sprinkle poppy seeds over the sweet.
Let it cool completely and set well.
Cut into small pieces and serve.
Enjoy!

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@Charishma_Ramchanda

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creation by Charishma_Ramchanda

1/8/2006

I am very fond of this, so is my Dad. When I was little, I used to watch my Grandma make this. She was very good at cooking. Don't let the name put you off; please try this. It will be your favourite! This is a very versatile sweet that can be served with any of the meals as a dessert or at tea time as a delectable sweet to enjoy by the side. This recipe is from the Weekend magazine dated January 3rd'2003. Enjoy!