Amazing recipe. My family loved it. 👌👌thank you very much
@sanjana.feasts4 жыл бұрын
I’m so happy to hear this 💫
@GP-dn9ds3 жыл бұрын
Lovely recipe and excellent cooking instructions. Thank you
@pratimachh23702 жыл бұрын
Love this recipe! brilliant instructions. Thank you x
@HowToCookWithLook3 жыл бұрын
Love the IDEA so much....amazing
@vaishaleepatel2020 Жыл бұрын
Loved this recipe and it was MIL approved ❤
@MrHario19584 жыл бұрын
Very well explained. Thank you.
@sanjana.feasts4 жыл бұрын
Thanks, hope you enjoyed it!
@deanharoi27604 жыл бұрын
Like the way you explain all the steps with such ease. What is the difference between Mohanthal & Magaj? Thank you.
@sanjana.feasts4 жыл бұрын
Hi! Magaj (or Magaz) doesn't require you to prepare a "dhrabo" (crumble mixture) prior to cooking the chickpea flour. Magaj uses raw sugar rather than syrup. The final texture of Magaj is more like besan ki burfi.
@Garnishlifestyle4 жыл бұрын
You have described the stages of besan cooking so well! Love the recipe! 😀
@tarulata79064 жыл бұрын
Definitely trying this one...!!
@sanjana.feasts4 жыл бұрын
Wonderful! Hope you enjoy.
@mousumiscookingden75594 жыл бұрын
This is a very tasty recipe. One of my favourite sweet. Stay connected.
@sanjana.feasts4 жыл бұрын
thank you so much! Lovely to hear you liked it. Can’t wait to check out some of your recipes too.
@aishwaryam99504 жыл бұрын
Your voice is just so so beautiful and your passion for cooking shows!!!
@sanjana.feasts4 жыл бұрын
Wow, thank you! So lovely to hear that.
@inshaahmed24103 жыл бұрын
Hi. What can i use to replace mace or nutmeg ? Not available in my region :( thank you.
@sheetalapurva4 жыл бұрын
Bingo!! Very well describe!! ❤️
@sanjana.feasts4 жыл бұрын
Thank you so much for watching.
@rdools14 жыл бұрын
Hi Sanjana, with your Mithaiwala family heritage, you are ideally placed to help the Indian vegans amongst us when it comes to Mithai. Would you consider using your amazing skills to come up with vegan versions of what we fondly remember of our mothers cooking especially at festival times. Could you tackle the real challenges such as vegan versions of penda, barfi, gulab jamun, ice halwa, and such. It would be amazing!
@sunitaishvarlal63923 жыл бұрын
Hi sanjana. Can u pls advice on how to keep jalebi shine a little longer. Also besides the cornflour what else can u use to keep it crispy for longer. Thks
@ataleofsaucespice4 жыл бұрын
You nailed it girl. Keep going superb.
@sanjana.feasts4 жыл бұрын
Thanks a million for watching!
@poojapatel-yx2jq4 жыл бұрын
Can't wait to try this. Love your recipes and videos x
@sanjana.feasts4 жыл бұрын
Yay! Thank you Pooja :)
@11060344324 жыл бұрын
Hii..can i use amul milk powder and ghee instead of butter?
@arunasamani94802 ай бұрын
Where can I see the full ingredients and method?
@ranjitsolanki96394 ай бұрын
What is the shelf life of dhrabo itself?
@pinkdove2120074 жыл бұрын
Hi, Mithoo turned out tasty, however, when I put it in fridge all the butter came and settled on top of the mithai 🙁 is there anything I can do to fix it?
@sanjana.feasts4 жыл бұрын
Shrilekha Chavda Hey this is completely normal and actually something desired by sweetmakers as it prolongs shelf life of the Mohanthal.
@bhavinishah4 жыл бұрын
Loved this recipe, tried and tested this weekend and it was beautiful! My sugar tolerance is a little low at the moment and found it little sweet. If I reduced the sugar, do you think I'll need to change the amount of water required? I love you're a perfectionist and I'm hesitant to change anything without checking. I even invested in a thermometer 🌡️🙂. Thank you!
@sanjana.feasts4 жыл бұрын
Thank you so much! The concentration of the sugar syrup will all depend on how long you cook it, the temperature and proportion of sugar added. You can try to reduce the amount of sugar but it might result in a difference in texture. Perhaps try reducing it a little at a time to find your sweet spot - no pun intended 🤭💫
@bhavinishah4 жыл бұрын
@@sanjana.feasts thank you for responding 🙂. I won't mess with perfection. Your green chutney has changed my life and I've tried the fluffy vanilla cakes. All works great so I'll leave it as is 🙂. I hope you've got plans to publish a book!!!
@bhavinishah4 жыл бұрын
@@sanjana.feasts I made this a second time today. Amazing as always. This time I used Waitrose brand of French butter with salt crystals, game changer for that sweet salty combo. www.waitrose.com/ecom/products/waitrose-french-butter-with-sea-salt-crystals/399370-56160-56161
@adarshkuckian69344 жыл бұрын
Nice recipes 👌
@sanjana.feasts4 жыл бұрын
Thanks a lot
@robinamajid64783 жыл бұрын
Hi sanjana I tried ur mohanthal recipe its turned out amazing 🤩 .but when I was cutting and taking out from my glass tray. its crumbled .not too much .I want perfect pieces like you .U made one ladoo.I made 3 ladoos this is difference 😁 .plz guide me.dnt forget to reply me
@sanjana.feasts3 жыл бұрын
Hi Robina. Try to use a super sharp knife and cut the mohanthal while it's cold from the fridge. It will produce neater edges. Hope this helps!
@priyankax04 жыл бұрын
love this! thank you :)
@sanjana.feasts4 жыл бұрын
You're so welcome, Priyanka. Thank you for your lovely comment!
@aayushishah2741 Жыл бұрын
If you don’t have milk powder what can it be replaced with ?
@sanjana.feasts Жыл бұрын
This recipe requires milk powder in order for it to work as it should. I haven’t tried any substitutes
@meerabohra80024 жыл бұрын
Oh my God, Wish I can taste it. Thanks From -🇿🇦
@sanjana.feasts4 жыл бұрын
Wish I could share! Thank you for watching Meera.
@poonamsurani49314 жыл бұрын
Love all the details you include! Once out of the fridge and sliced does it need to be stored in the fridge? Thanks
@sanjana.feasts4 жыл бұрын
Hey Poonam, yes I would keep it in the fridge! You can store it for up to a month in the fridge.
@Peaceshiet8123 жыл бұрын
Love your plain burfi ! excited to try this next!!
@sanjana.feasts3 жыл бұрын
Fantastic! I hope you enjoy. My favourite Indian sweet.
@sunitaishvarlal63923 жыл бұрын
Do u have masoor recipe to share with us. Thks
@sanjana.feasts3 жыл бұрын
Will upload soon
@bhavishajina28063 жыл бұрын
What temperature you must put the heat
@sanjana.feasts3 жыл бұрын
It needs to be roasted over a low heat
@preet4art4 жыл бұрын
What is the measurements for flour, sugar, butter & water?
@sanjana.feasts4 жыл бұрын
Link to the fill recipe is in the description box below the video.
@preet4art4 жыл бұрын
Sanjana.Feasts I found it later and made it! It turned out so yummy! The only thing my thermometer temperature was not heating more than 220. Everything else was perfect. Also can you share more barfi kind of sweet, like anjeer barfi, chocolate barfi etc!!!
@sanjana.feasts4 жыл бұрын
preet4art Totally! Will share some more soon. Thank you for giving it a go 💫
@sahirananji84603 жыл бұрын
Thank you so much for this amazing recipe. I made it today and followed measurements to the T. However, once I added sugar syrup to the mix, it became hard right away :( What did I do wrong?
@sanjana.feasts3 жыл бұрын
Hello, it sounds like your sugar syrup was either overcooked or not the besan mixture hadn't cooled enough before you added the syrup. Hope this helps.
@sahirananji84603 жыл бұрын
@@sanjana.feasts Thanks.
@Dee9102182 жыл бұрын
Sanjana hook a sister up with your Almond silvering skills