Mohanthal Cup is a rich and creamy Indian sweet featuring cardamom, saffron, and nutmeg flavors. Mohanthal is a delightful treat from Gujarat and Rajasthan regions and is often enjoyed during festivals, weddings, and special occasions. The preparation is quite similar to traditional Mohanthal, but instead of being set into squares, I served loose in cups with whipped cream and nuts for an added touch. This process of making Mohanthal is also Known as Dhilo Mohanthal. This also can be enjoyed hot, resembling a hot fudge-like pudding with a scoop of ice cream. It’s an experience that will tantalize your taste buds and leave you craving more!

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Diwali is almost here, and the excitement is in the air! It’s the perfect time to whip up some delicious Indian sweets and desserts. This season is all about treats, feasts, and joyous celebrations! Sweets are a vital part of these festivities, adding fun and flavor to the occasion.
I love making traditional sweet and dessert recipes, but during this special time of year, I can’t resist getting creative and adding my twist to the classic delights!
In today’s recipe for Mohanthal, I decided to break the mold—literally! Instead of slicing it into pieces, I embraced a fun and creative approach by serving the luscious Mohanthal mixture in elegant cups. Each bite is a burst of flavor and visual delight, topped with a generous swirl of whipped cream, a sprinkle of crunchy nuts, and a touch of vibrant rose petals. This is dessert redefined, and I can’t wait for you to try it!
This dessert is incredibly beginner-friendly. This version simplifies the process, unlike the classic Mohanthal recipe, which requires careful attention to achieve the right consistency in sugar syrup. There’s no need to reach a specific thread consistency for the sugar syrup, making it perfect for beginners.
It has a nutty and aromatic flavor and a grainy texture, which makes for a delightful combination and a perfectly sinful treat!
The preparation for making this kind of Mohanthal is also known as Dhilo Mohanthal, Disco Mohanthal, or Live Mohanthal! Dhilo means Loose. In India, this delicious dessert is a star at weddings and special occasions, bringing joy to every celebration.
While the traditional serving of chili Mohan thal is hot and gooey, I love to twist it by serving it at room temperature, topped with luscious whipped cream and a sprinkle of nuts and rose petals!
But don’t worry—if you prefer it hot, it’s divine with a scoop of vanilla ice cream!
Treat your taste buds and make your Diwali party or gatherings unforgettable with this irresistible dessert!
Ingredients
- Besan: You will need regular besan. You can use ladu besan too. You can find it at Indian grocery stores.
- Ghee: Traditionally, ghee is used to make this sweet, but you may also use butter. In that case, use unsalted butter.
- Sugar: Granulated white sugar is what I used to make the syrup.
- Flavorings: The most common flavorings include cardamom, saffron, and nutmeg.
See recipe card for quantities.
Instructions
Step 1: In a small bowl, combine ghee and milk. Heat the mixture until it’s hot, then mix well. This step is crucial for achieving the desired grainy texture, so don’t skip it.
Step 2: Add besan (gram flour) to a large bowl and then incorporate the hot ghee and milk mixture. Use your hands to mix, rubbing the mixture between your palms for about 2 minutes. This ensures that the ghee and milk are thoroughly combined with the besan, contributing to the grainy texture needed for Mohanthal. Cover the mixture and let it rest for 30 minutes.
Step 3: After resting, sift the besan using a sieve with large holes. Pulse leftover bits in a grinder until they become a smooth powder, then transfer it to the bowl.
Step 4: Melt ghee in a heavy-bottomed pan over medium heat. Once heated, lower the heat and add the besan mixture.
Step 5: Mix with a spatula and begin roasting the besan. Stir continuously, maintaining low to medium heat.
Step 6: After about 6 to 7 minutes, the besan will become light and airy.
Step 7: Continue roasting until it turns light brown or caramel in color, which should take around 12 minutes in total.
Step 8: Reduce the heat to low and add ยผ cup of heavy cream to the besan. Stir continuously until the cream is absorbed. The texture and color of the besan will change upon adding the cream.
Step 9: Add the remaining ยผ cup of cream and stir until fully absorbed. This process will take about 2 to 3 minutes. At this point, you should have roasted the besan for a total of 15 minutes. The time may vary depending on your pan’s thickness and the heat’s intensity.
Step 10: Turn off the heat and remove the pan from the stove. Continue stirring the besan for an additional 4 to 5 minutes. In total, the whole process took me 20 minutes. Set the pan aside and allow it to cool completely before adding the sugar syrup.
Step 11: In a small bowl, soak the saffron strands in 2 tablespoons of cold water for 10 minutes. In a separate pan, combine water and sugar, then add the saffron water. Boil the sugar syrup over medium heat for 5 to 6 minutes or until it becomes sticky. Remember, we’re not looking for thread consistency; cook until it is slightly sticky. Once ready, turn off the flame.
Step 12: Add the sugar syrup, cardamom powder, and nutmeg powder to the cooled roasted besan (ensure the besan is at room temperature). Mix thoroughly for 1 to 2 minutes until the mixture becomes thick and non-sticky. Allow it to come to room temperature.
- Once the mohanthal mixture has cooled, fill small serving glasses with the soft mohanthal. Top with vanilla-flavored whipped cream, chopped almonds, pistachios, rose petals, and silver varq. Enjoy!
Serving suggetions
Dhilo Mohanthal is usually served hot, like fudge, along with vanilla ice cream. But this time, I served it at room temperature in cups topped with vanilla flavored whipped cream. You could even serve it hot as is too.
Storage
Leftovers can be stored in an airtight container for up to one week at room temperature or up to a month in the refrigerator. They solidify as they cool.
Top tip
- Proper roasting of the besan is very important. Always roast it on a low flame, as higher temperatures can cause it to burn quickly.
- Even roasting requires continuous stirring to prevent uneven cooking.
- Roast the besan on low heat until it reaches a light brown color and a loose, airy consistency. Avoid leaving it unattended, as this could lead to burning.
- Sifting the besan is necessary to achieve a smooth mixture free of lumps. After combining it with milk and ghee, use a sifter for this process. If larger pieces remain that cannot pass through, transfer them to a grinder, pulse until fine, and then mix with the other mixture.
- Using aromatic and flavored ghee is important, as it imparts a nutty flavor that enhances the dish’s overall taste.
- After roasting, allow the besan to cool before adding the sugar syrup. Adding syrup to hot besan may result in crumbling, affecting the final texture.
- When preparing the sugar syrup, it’s important to boil it for just 5 to 6 minutes until it reaches a sticky consistency. Avoid boiling it long enough for any threads to form, as this is not the desired outcome.
Consider trying this Mohanthal Cups recipe for your festive celebration!
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Mohanthal In Cups With Whipped Cream
Ingredients
- 2 cups besan 250 grams
- 2 tablespoon ghee (22 ml)
- 1 ยฝ tablespoon Whole milk (22 ml)
- 150 ml ghee melted around ยพ cup
- ยฝ cup heavy whipping cream (120 ml)
- ยพ cup granulated white sugar 150 grams
- ยพ cup water 180 ml
- โ teaspoon saffron
- ยฝ teaspoon cardamom powder
- ยฝ teaspoon nutmeg powder
For whipped cream
- 300 Ml Heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoon powdered sugar
For garnishing
- Rose petals
- some finely chopped nuts
- Silver varq
Instructions
- In a small bowl, combine 2 tablespoon ghee and 1 ยฝ tablespoon milk. Heat the mixture until it's hot, then mix well. This step is crucial for achieving the desired grainy texture, so don't skip it.
- Add besan (gram flour) to a large bowl and then incorporate the hot ghee and milk mixture. Use your hands to mix, rubbing the mixture between your palms for about 2 minutes. This ensures that the ghee and milk are thoroughly combined with the besan, contributing to the grainy texture needed for Mohan thal.
- Cover the mixture and let it rest for 30 minutes.
- After resting, sift the besan using a sieve with large holes. Pulse leftover bits in a grinder until they become a smooth powder, then transfer it to the bowl.
- Melt ghee in a heavy-bottomed pan over medium heat. Once heated, lower the heat and add the besan mixture.
- Mix with a spatula and begin roasting the besan. Stir continuously, maintaining low to medium heat. After about 6 to 7 minutes, the besan will become light and airy. Continue roasting until it turns light brown or caramel in color, which should take around 12 minutes in total.
- Note: Maintain the flame on low to medium heat.
- Reduce the heat to low and add ยผ cup of heavy cream to the besan. Stir continuously until the cream is absorbed. The texture and color of the besan will change upon adding the cream. Add the remaining ยผ cup of cream and stir until fully absorbed. This process will take about 2 to 3 minutes. At this point, you should have roasted the besan for a total of 15 minutes. The time may vary depending on your pan’s thickness and the heat’s intensity.
- Turn off the heat and remove the pan from the stove. Continue stirring the besan for an additional 4 to 5 minutes. In total, the whole process took me 20 minutes. Set the pan aside and allow it to cool completely before adding the sugar syrup.
For the Sugar Syrup:
- In a small bowl, soak the saffron strands in 2 tablespoons of cold water for 10 minutes.
- In a separate pan, combine water and sugar, then add the saffron water. At this point, you can also add a pinch of Mohanthal color or orange food color, though I chose not to.
- Boil the sugar syrup over medium heat for 5 to 6 minutes or until it becomes sticky. Remember, we’re not looking for thread consistency; cook until it is slightly sticky. Once ready, turn off the flame.
- Add the sugar syrup, cardamom powder, and nutmeg powder to the cooled roasted besan (ensure the besan is at room temperature). Mix thoroughly for 1 to 2 minutes until the mixture becomes thick and non-sticky. Allow it to come to room temperature.
- Note: You can serve this hot as “Dhilo Mohanthal” with vanilla ice cream.
For Whipped cream
- Take whipping cream, valinna extract and powdered sugar in a bowl. Whip until stiff picks forms. Keep it refrigerated until ready to pipe.Note – You can use store bought vanilla flavored whipped cream or vanilla flavored cool whip to save the time.
Assemble
- Once the mohanthal mixture has cooled, fill small 3oz. serving glasses with the soft mohanthal. Top with vanilla-flavored whipped cream, chopped almonds, pistachios, rose petals, and silver varq. Enjoy!Note – You can fill the glasses with mohanthal mixture ahead of time and keep it on on the countertop. You can add the vanilla whipped cream before an hour of serving.
- Note: For the fancy look, you can pipe the mohanthal in the glass.
Video
Notes
- I used 3-oz glasses for this dessert, which yielded 10 servings. Smaller glasses will increase the number of servings, but due to the richness of the dessert, I wouldn’t recommend sizes larger than 3 oz.
- Proper roasting of the besan is very important. Always roast it on a low flame, as higher temperatures can cause it to burn quickly.
- Even roasting requires continuous stirring to prevent uneven cooking.
- Roast the besan on low heat until it reaches a light brown color and a loose, airy consistency. Avoid leaving it unattended, as this could lead to burning.
- Sifting the besan is necessary to achieve a smooth mixture free of lumps. After combining it with milk and ghee, use a sifter for this process. If larger pieces remain that cannot pass through, transfer them to a grinder, pulse until fine, and then mix with the other mixture.
- Using aromatic and flavored ghee is important, as it imparts a nutty flavor that enhances the dish’s overall taste.
- After roasting, allow the besan to cool before adding the sugar syrup. Adding syrup to hot besan may result in crumbling, affecting the final texture.
- When preparing the sugar syrup, it’s important to boil it for just 5 to 6 minutes until it reaches a sticky consistency. Avoid boiling it long enough for any threads to form, as this is not the desired outcome.
Nutrition
Warm Regards,
Dhwani.
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