Mohan thal (Besan ki burfi)

Mohan thal (Besan ki burfi)

Recipe by Thrishla Jain


Prep time


Cooking time




  • 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 an 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.