There are few mithai as satisfying as warm halwa oozing with molten ghee and this Dhilo Mohanthal fits the bill perfectly. It is called “dhilo” or “lachko” which means loose. It is made by roasting besan in ghee until aromatic then stirring in sugar syrup. The besan mixture is then set into fudge like squares or is served loose whilst still warm. Lachko mohanthal has a characteristically grainy texture but with a special melt in the mouth feel. This loose mohanthal is served in weddings and parties and is coomonly prepared during the festival season. Dhilo Mohanthal has similarities to Besan Halwa but is a gujarati recipe and has its own unique taste. Mohanthal recipe is specifically flavoured with mace which sets it apart from other Indian sweets made with gram flour. Besan Ladoo – perfect for Diwali celebrations Magas – another gujarati sweet Besan Barfi (Burfi) Besan Halwa
Ingredients for Dhilo Mohanthal
Chickpea flour – fine variety besan Ghee – use desi ghee for the best results. I always used homemade ghee Milk – required for the first step to “shorten” the flour Mawa – gives a warming, nutty and creamy finish Sugar – use white granulated sugar Saffron – a few strands saffron add colour and flavour Mace – also known as javitri powder Cardamom powder Nuts for garnishing – I like to sprinkle over badam and pista
Pro Tips
The first step, known as “dhabo devo”, is the most important to achieve a grainy yet melt-in-mouth feel. For dhilo mohan thal specifically, you are looking for a 0.5 string consistency. Loose mohanthal can harden at room temperature, so serve it warm. Mohanthal must have the addition of mace powder. Homemade ghee tends to be “looser” than shop bought. This recipe is for homemade ghee so you may need a little more ghee if you buy it from the shop. Stick to a low flame to prevent the mixture burning.
Serving Suggestion
Dhilo Mohanthal is served alongside other Indian desserts for festivals and special occasions. You could even serve it with a scoop of vanilla ice cream!
Storage
Store leftovers in an airtight container up to one week at room temerature. Note that it solidifies as it cools.
Other Diwali Sweets Recipes
Gulab Jamun Truffles Ras Malai Cake Milk Barfi Recipe As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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