Dhilo Mohanthal, also known as Lachko Mohanthal, is an incredible sweet from Gujarat and Rajasthan that is commonly served on Diwali. It follows an almost identical recipe to Mohanthal except it is served loose in bowls rather than set into squares.
- Ingredients for Dhilo Mohanthal
- Pro Tips
- Serving Suggestion
- Storage
- Other Diwali Sweets Recipes
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!
- YouTube
Dhilo Mohanthal (Loose Mohanthal)
Ingredients
- 1 cup chick pea flour
- 2 tablespoon ghee melted
- 2 tablespoon milk lukewarm
- ¼ cup ghee
- ½ cup mawa or khoya
- ¼ cup sugar
- ⅛ cup water
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- Pinch javentri powder mace powder
- saffron threads
- 2-3 tablespoon almond and pistachio slivers
Instructions
- Place chick pea flour in a bowl, add 2 tablespoon ghee melted ghee and warm milk.
- Mix gently and leave it aside for half an hour. ( This procedure call Dhabo devo )
- Rub chickpea flour mixture with your fingertips to make crumbly.
- Sieve chickpea flour mixture in special mohantaal sieve.
- In a heavy bottomed pan, heat 1/4 cup desi ghee and roast chickpea flour for at least 35-40 mins on a very low heat until a roasting aroma is reached and the flour should be a light brown colour.
- After roasting, add grated mawa or khoya to mixture and roast for a further 2 minutes.
- Add saffron, cardamom, nutmeg and javentri powder, mix well.
- Meanwhile start making the sugar syrup on medium heat, by placing sugar and water in a pan.
- As soon as sugar dissolves properly and syrup reaches 0.5 thread consistancy, switch of the heat. Add colour if using and mix well.
- Gently pour the sugar syrup into roasted Mohanthal mixture and keep stirring.
- You will see mixture getting thicker.
- Let it cool for couple of minutes.
- Serve in a serving bowl and garnish with almond and pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dhilo Mohanthal (Loose Mohanthal)
Ingredients
- 1 cup chick pea flour
- 2 tablespoon ghee melted
- 2 tablespoon milk lukewarm
- ¼ cup ghee
- ½ cup mawa or khoya
- ¼ cup sugar
- ⅛ cup water
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- Pinch javentri powder mace powder
- saffron threads
- 2-3 tablespoon almond and pistachio slivers
Instructions
- Place chick pea flour in a bowl, add 2 tablespoon ghee melted ghee and warm milk.
- Mix gently and leave it aside for half an hour. ( This procedure call Dhabo devo )
- Rub chickpea flour mixture with your fingertips to make crumbly.
- Sieve chickpea flour mixture in special mohantaal sieve.
- In a heavy bottomed pan, heat 1/4 cup desi ghee and roast chickpea flour for at least 35-40 mins on a very low heat until a roasting aroma is reached and the flour should be a light brown colour.
- After roasting, add grated mawa or khoya to mixture and roast for a further 2 minutes.
- Add saffron, cardamom, nutmeg and javentri powder, mix well.
- Meanwhile start making the sugar syrup on medium heat, by placing sugar and water in a pan.
- As soon as sugar dissolves properly and syrup reaches 0.5 thread consistancy, switch of the heat. Add colour if using and mix well.
- Gently pour the sugar syrup into roasted Mohanthal mixture and keep stirring.
- You will see mixture getting thicker.
- Let it cool for couple of minutes.
- Serve in a serving bowl and garnish with almond and pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These delicate Barfi Biscuits make a fantastic Indian fusion dessert ! They have a melt in mouth, crumbly texture, a little bit like shortbread.
- Why you will love this recipe
- Ingredients
- How to make Barfi Biscuits
- Serving suggestions
- Storage
- Other eggless Indian baking recipes
Barfi Biscuits are surprisingly easy to put together and actually do not need too many ingredients. I guarantee your kitchen will smell wonderful, thanks to the buttery rich flavours!
Serve them up to guests or gift on festive occasions such as Diwali , Eid or Thanksgiving , they’re a delicious alternative to traditional Indian sweets.
If you love eggless Indian cookies, you’ll love my Nankhatai and Orange Almond Nankhatai which are made with ghee.
Why you will love this recipe
Eggless – these biscuits are made without eggs.
Easy recipe – recipe involves only three steps. Mix, cut and bake.
Basic ingredients – all the ingredients are easily available in your local supermarket.
Festive look – they are beautifully adorned for Diwali.
Ingredients
All purpose flour – aka plain flour
Milk powder – use any full fat milk powder
Icing sugar – icing sugar in the UK is basically a powdered sugar that contains a little added cornstarch. It is known as confectioners sugar too. You could use caster sugar.
Cornstarch – white and fine.
Butter – I used unsalted butter. Keep the butter at room temperature or cut into small cubes so it is easy to whisk
Oil – use any flavourless oil.
Cardamom powder – gives wonderful “barfi” flavours
How to make Barfi Biscuits
In a large mixing bowl, cream together butter and icing sugar until pale and fluffy.
Next, mix in the oil.
Sieve in plain flour, then add the milk powder and cornstarch. Add cardamom powder.
Mix together to form a dry crumbly dough. Do not knead or overwork to prevent gluten forming.
Roll out about 1/4 of the dough at a time into 2cm thickness.
Use a cookie cutter or knife to cut the biscuits into the shape of your choice.
Place on a baking tray keeping a little distance between each biscuit.
Bake for 10-12 minutes at 180C or Gas Mark 4 or until light golden. You want to keep the biscuits as pale as possible rather than changing the colour.
Decorate the biscuits if you wish.
I dipped mine in melted white and dark chocolate, then garnished with crushed pistachio, rose petals and edible gold leaf.
Serving suggestions
These Barfi Biscuits are perfect as an edible gift.
I love them with Karak Chai or Cardamom Chai . A strong coffee is also a great option.
Storage
Biscuits are best stored in an airtight container to prevent them going stale. As soon as they cool, place in a tight container and store at room temperature.
Other eggless Indian baking recipes
Eggless Ras Malai Cake
Saffron Pistachio Shortbread
Gulab Jamun Cheesecake
Eggless Gulab Jamun Mix Cookies
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!
- YouTube
Barfi Biscuits
Equipment
- 1 Mixing bowl
- 1 Baking tray
- 1 oven
Ingredients
- 2 ½ cup plain flour
- 1 ¼ cup milk powder
- ¾ cup icing sugar
- 2 tablespoon cornstarch
- 225 gram butter at room temperature
- ¼ cup oil must be flavourless oil
- ½ teaspoon cardamom powder
Optional garnishes
- chocolate dark and/or white
- pistachios
- rose petals
- edible silver or gold leaf
Instructions
- In a large mixing bowl, cream together butter and icing sugar until pale and fluffy.
- Next, mix in the oil until smooth.
- Sieve in plain flour, then add the milk powder and cornstarch. Add cardamom powder.
- Mix together to form a dry crumbly dough.
- Roll out about 1/4 of the dough at a time into 2cm thickness.
- Use a cookie cutter or knife to cut the biscuits into the shape of your choice
- Place on a baking tray keeping a little distance between each biscuit
- Bake for 10-12 minutes at 180C or Gas Mark 4 or until light golden. You want to keep the biscuits as pale as possible rather than changing the colour.
- Decorate the biscuits if you wish. I dipped mine in melted white and dark chocolate
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
