This easy Mohanthal recipe makes a rich and fudgy besan sweet flavored with cardamom and topped with crunchy nuts. A simple homemade mithai perfect for celebrations.
Mohanthal is one of those traditional sweets that always feels comforting and nostalgic. Made with roasted besan, butter, condensed milk, cardamom, and crunchy nuts, this rich Indian mithai has a soft, melt-in-your-mouth texture and deep nutty flavor.
Our easy homemade version uses condensed milk instead of cooking down milk and sugar to simplify the process while still giving you that classic taste, perfect for festivals, celebrations, or sharing with family. If you’re looking for more easy mithai recipes with condensed milk, we have many family favorites.
Recipes you’ll love
If you’re looking for more traditional mithai recipes, here are some of our favorites:
- Gond Pak / Gunder Pak
- Churma Ladoo
- Khopra Pak: Easy Coconut Fudge
- Peanut Chikki – Jaggery Peanut Brittle
Ingredients & Notes
- Besan (Gram Flour): The base of Mohanthal, giving it its signature nutty flavor and soft texture. Roasting the besan slowly is key to the rich taste.
- Sweetened Condensed Milk: Our version uses condensed milk to simplify the process while adding sweetness and a creamy texture.
- Butter: Adds richness and helps roast the besan evenly for that classic melt-in-your-mouth texture.
- Ground Cardamom: Brings warmth and fragrance to the mithai.
- Almonds and Pistachios: Add a crunchy finishing touch.
How to make Monthar?
Sift the besan first to remove any lumps and create a smooth texture.
Cook the besan slowly in melted butter, stirring constantly until deep golden and fragrant.
Stir in the cardamom once the besan is fully roasted.
Add a little milk, if using, for the traditional slightly crunchy texture. Be careful, as the mixture will bubble up at this point!
Pour in the condensed milk and mix until the mixture thickens and pulls away from the pan.
Spread the mixture evenly into a greased 9×13-inch pan.
Top with almonds and pistachios, gently pressing them into the surface.
Cut into squares or diamonds while still warm, then let the Mohanthal set completely.
Recipe Tips
- Roast the besan on low heat for the best flavor and texture. Rushing this step can leave the besan tasting raw. The besan is ready when it turns a deep golden color and smells nutty and fragrant.
- Add the condensed milk slowly while stirring to keep the mixture smooth. Cut the Mohanthal while it is still warm for cleaner slices. Let the mithai cool completely before serving so it has time to fully set. Store in an airtight container at room temperature for 4–5 days.
- Serve this mithai with a cup of your favorite chai and savory snacks (like Chevda, or Methi Thepla) for tea time. Or at the end of a meal to satisfy your sweet tooth.
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Monthar / Mohanthar
Ingredients
- 3 cups besan gram flour
- 1 can sweetened condensed milk 14 oz, 397 g
- 1 lb butter
- ½-1 teaspooon ground green cardamom
- 3-4 tablespoons slivered almonds or crushed almonds and pistachios
- 3-4 tablespoons milk optional
Instructions
- Sift the besan so it is light and free of lumps.
- In a large pan, melt the butter over low heat. Add the sifted besan and cook on low, stirring constantly, until it turns a deep golden color and becomes fragrant. This may take 15–20 minutes.
- Stir in the ground cardamom.
- Optional step: If using, add 2–3 tablespoons of milk and mix well. This helps create a slight crunch in the final texture. Be careful, as the mixture will bubble up at this point!
- Add the sweetened condensed milk, stirring continuously as you pour. Mix until fully incorporated; the mixture will thicken into a large mass.
- Spread the mixture into a greased or parchment-lined 9×13-inch pan. Smooth the top with the back of a spoon or small bowl.
- Sprinkle with slivered almonds or crushed nuts, then gently press them into the surface.
- While still warm, cut into small squares or triangles, depending on your preference.
- Let cool completely and set for about 2 hours before serving.
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