FUDGE - MOHANTHAAL
Gujarat Mohanthaal
1 cup ghee
2 cups coarsely ground besan flour
1 cup grated khoya (or fine ricotta)
1 tsp cardamom powder
2 tbsp chopped almonds
2 tbsp chopped pistachios
For the sugar syrup:
1-1/2 cups sugar
1 cup water
2 tbsp milk
Place the gram flour in a bowl. Heat the ghee and pour half of it over the gram flour. Rub the ghee into the gram flour till the mixture resembles bread crumbs. Put the remaining hot ghee in a kadhai, add the gram flour mixture and cook till the mixture is golden brown, stirring continuously. Add the grated khoya and cardamom powder and stir for about 5 to 7 minutes. Remove from the heat and allow to cool till it is just warm. For the sugar syrup: Mix the sugar with water in a pan and simmer for 10 minutes. Add the milk to the boiling sugar syrup. The impurities will form a grey layer. Remove this layer gently using a slotted spoon. Simmer this till the syrup is of 1 string consistency. Keep the syrup hot. Pour the hot sugar syrup over the cooked gram flour mixture and stir well. Pour into a greased 9 inch diameter thali with sides. Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours. Cut into pieces and offer at room temperature.
