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     Gujarati Thali

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-- Mohanthaal


Ghee C 1 cup
Bengal gram flour (besan) C 2 cups (coarsely ground)
Khoya (mawa) C 1 cup (grated)
Cardamom powder C 1 tsp

For the sugar syrup:
Sugar C 1 ½ cups
Water C 1 cup
Milk C 2 tbsps
Pistachios and almonds C 4 tbsps (chopped) 


  • Place the gram flour in a bowl. Heat the ghee and add half the quantity to the gram flour.
  • Rub the ghee into the gram flour till it begins to look like breadcrumbs.
  • Heat the remaining ghee in a kadai. Add the gram flour and ghee mixture and cook till the mixture is golden brown. Stir continuously.
  • Stir in the grated mawa and cardamom powder. Keep it on the fire for about 5-7 minutes.
  • Remove from fire and cool till it is warm.
  • Make the sugar syrup by adding sugar, water and milk.
  • Pour the hot sugar syrup over the gram flour mixture. Stir well.
  • Pour the mixture into a greased plate.
  • Garnish with chopped almonds and pistachios.
  • Let it set for 4-5 hours. Cut into squares and serve at room temperature
  • Add the curds and gram flour in a vessel and mix them together.
  • Add water and all the spices and mix well. Add the radish pieces.
  • For the tempering, heat the ghee and add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from the fire.
  • Add the curry leaves and the tempering to the kadhi mix.
  • Heat the mixture and stir continuously till it thickens.
  • Simmer for 10 minutes.
  • Garnish with coriander leaves and serve hot.

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