Monthar

This is a Kachchhi traditional sweet

 

Ingredients:

• 500 gm Gram flour (besan) (thick)
  
• 400 gm Ghee
  
• 250 gm Sugar
  
• 250 gm Mava (khoya)
  
• 1 cup Milk
  
• 1 tsp Cardamom Powder
  
• Saffron
  
• Food color (yellow)
  
• Almonds (finely sliced) – for garnishing

Method:

• Sieve gram flour in a big plate (thali) & add 2 tsp of ghee to it.
• Heat milk & add to the flour.
• Mix it properly & keep it as it is for at least 5-6 hours.
• This will moisten it.
• Then sieve the flour light handedly.
• Don’t apply much pressure to smash the lumps.
• Take this flour in a vessel & add ghee to it alternately.
• Roast till golden brown.
• When done remove from flame & let it cool.
• Take another pan & put sugar in it.
• Add water till the sugar dips completely.
• Boil it to prepare 1stringed sugar syrup (i.e. ek tari chashni).
• Add colour & cardamom powder to it.
• Remove from heat & let it cool.
• Roast mava (khoya) till water is completely burnt & till it is golden brown.
• Remove from heat & let it cool.
• When the roasted gram flour becomes lukewarm, add it to lukewarm sugar syrup (chasni) along with lukewarm mava (khoya).
• Then mix all properly & immediately.
• Quickly invert it a greased plate & smooth the top with a steel bowl. [See that chasni or roasted gram flour is not hot or else it will harden the monthar]
• Garnish with almonds & after sometime cut into square pieces.