Mohanthal Recipe Fiji Style | Mohanthar Recipe Fiji Style | Easy Mohanthal Recipe


Makes 20-30 pieces 

  • 2 cups chickpea flour/channa besan/gram flour
  • 14 oz condensed milk (1 can)
  • 2 tablespoon + 1/2 cup ghee
  • 2 tablespoon + 1/2 cup liquid milk 
  • 1 tablespoon cardamom powder 
  • chopped nuts for garnishing 
  • 1/4 teaspoon mace/javatri powder *optional but highly recommended*
  • 1/4 teaspoon salt **if desired**
  • few strand of saffron * optional 


  1. In a large bowl, add gram flour, 2 tablespoons of milk and 2 tablespoons of ghee. Mix well and rub between your palms to ensure that all ingredients are well incorporated. Break up any large lumps. You can sieve the mixture if you'd prefer or pulse in a blender for a few seconds to break up any lumps. 
  2. Add 1/2 cup of ghee in a heavy bottom pan over medium low heat. When warm, add gram flour mixture and roast for 20-25 minutes on low flame, stirring frequently. The mixture will turn to a golden orange in color and will have a beautiful aroma.
  3. Add 1/2 cup milk *you may soak the saffron in this milk if you're using it** and stir well. 
  4. Add condensed milk and spices and stir the mixture really well making sure all of the spices are well distributed. 
  5. Transfer mixture to a parchment paper / butter lined tray and spread well. Garnish with chopped nuts or edible silver. 
  6. Let set for at least 2 hours or preferable overnight. Cut into desired pieces and serve. 
  • You can store this mohanthal in an airtight container for 10 days or in the refrigerator for up to 3 months. Bring to room temperature before serving. 
  • Be sure to roast this on low flame for at least 20 minutes or the mohanthal will taste raw. If your mohanthal doesn't set, let it sit out for longer. 

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