A grand spread

'Deepavali' delights

Make the most of it this festive season by making some of these delicious desserts at home.

Recipe courtesy: Maharaj Jodharam Choudhary, Corporate Chef - ‘Khandani Rajdhani’ and Maharaj Hemaram Choudhary, Corporate Chef, ‘Rasovara.

Mohanthal Ingredients

Bengal gram flour, 3 tbsp

Ghee, 2 tbsp

Cardamom, 4 to 5 crushed

 

For the sugar syrup

Sugar, 3 tbsp

Milk, 3 cups

Milk, 30 ml

For the Garnish

Chopped almonds, 2 tbsp

Chopped pistachios, 2 tbsp

Method

Place the gram flour in a thali.

Heat ghee and pour half of it over the flour.

Rub the ghee into the gram flour with the palms till it resembles breadcrumbs.

Heat the remaining ghee. Add the flour and stir continuously till golden brown.

Remove from heat and allow to cool.

To prepare the sugar syrup, heat water, add the sugar and allow it to simmer for 10 minutes.

 Add milk to the sugar syrup. You will see a black layer floating on top. These are the impurities in sugar. Remove them with a spoon.

Simmer till it is of one thread consistency.

Add the browned gram flour to the sugar syrup and stir well. Pour into a greased thali and spread.

Garnish with almonds and pistachios and allow to cool for four to five hours.

Cut into squares. If desired, decorate with silver foil before sprinkling almonds and pistachios.