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Tata Sampann Recipes – Diwali Special Besan Barfi: Mohanthal

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Eat Breakfast

Diwali is a time for celebration. Absolutely no celebration is complete without sweets. It is also a time when many of us get a chance to indulge favourite Indian Diwali Sweets. Whether it is kaju katli or besan ka ladoo, each home has a signature sweet that they make during this time. One of the most commonly used ingredients in Diwali sweets and snacks is besan also known as gram flour, chana dal flour or chickpea flour.

Besan contains vitamins and minerals like folate, manganese, iron, copper, magnesium etc. It is a low-GI food that has a gradual effect on blood sugar. Besan is also high in fibre, which may help improve blood fat levels. It also contains a type of fibre called resistant starch, which has been linked to several health benefits.

All over the country, besan is used to make many sweets. Besan laddoos, Mysore Pak, Boondi Ladoo, Nan Khatai, the list can go on. While the main ingredient, besan, is the same, the texture, taste and appearance of these Diwali Sweets are different in each form. Such is the versatility of the besan. One of such popular Diwali sweet is Mohanthal. It is widely made in Gujarat and even Rajasthan. This besan barfi recipe is one of its kind. This delicious dessert combines simple ingredients such as besan, sugar, ghee and cardamom powder to form an irresistible treat.

Making Mohanthal aka besan barfi can be a bit of a task if you don’t know the correct method. Take a look at this easy besan barfi recipe from Hemanshi’s World for some tips and tricks to make this treat.

Ingredients

  • 2 cups (250 gms) – Tata Sampann Besan
  • 1/4th Cup oil or ghee as per preference
  • Water as required
  • Oil or ghee for frying

For sugar syrup

  • 1 cup Sugar
  • ½ cup Water
  • 1/4th cup Milk (optional)
  • 2 pinches of saffron strands
  • ½ tsp Cardamom powder

Method

1. In a bowl, take Tata Sampann Besan and add 1/4th cup oil to this. Mix it well by rubbing it with your fingers. You can also use low-absorb besan to make this.

2. Use water to make a hard dough. You should be able to shape it into balls like muthiya but the dough should not be soft. Refer to the video for consistency.

3. Fry these balls in oil or ghee.

4. While they are hot, use mortar and pestle to crush them. Once they are crushed, use a mixer to turn it into a powder. Do this while the muthiyas are hot.

5. In a pan, take two spoons ghee. Roast the powder till it is fragrant and golden colored.

6. In another vessel, make the sugar syrup. Add the sugar and water, boil it on a high flame to make a thick syrup. This can take up to ten minutes.

7. Transfer the sugar syrup into a bowl and add the roasted besan powder to this slowly while mixing. Make sure you do this while the sugar syrup is hot.

8. Add 1/4th cup milk to this to keep the batter soft.

9. Add cardamom powder and mix it well.

10. Transfer it into a greased tray to set.

11. Garnish it with slivered nuts such as almonds and pistachios.

12. Besan barfi will take about 2-3 hours to set.

Make sure you try Tata Sampann’s low absorb Besan to make this Diwali sweet. It is made from pure, unpolished chana dal and contains no other flours or powders. Do leave us a comment to share your feedback on this besan barfi recipe.



DISCLAIMER

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