Mohan thal (Besan ki burfi)

Makes about 20 pieces.


Besan : 200 grams
Sugar : 200 grams
Khoa : 100 grams
Ghee : 150 grams
Milk : ½ cup
Almonds – slivered : 10
Powdered Cardamom (Elaichi) Seeds : 10 pods


Add 2-3 tablespoons of ghee to besan and mix well.
Knead the dough with hot milk as hard as possible and make balls of about 4 inches.
Heat the ghee and deep fry the besan balls till they are golden brown.
Cool the fried besan balls and then powder them in a blender.
Add the powder to hot ghee and fry till it becomes golden brown.
Remove the besan powder and let it cool.
Fry khoa in ghee till it becomes brown in color.
Remove Khoa and let it cool.
Mix sugar with and equal quantity of water and make a syrup. Heat the syrup till it has ‘2 string’ consistency.
Add besan, khoa and cardamom to the syrup and spread the mixture on a flat greased tray.
Garnish with the almonds and cut into pieces.

Recipe Credit : Trishla Jain