MOHANTHAL & DHILO MOHANTHAL - BESAN MITHAI | Sanjana.Feasts

[@pinkdove212007]

Amazing recipe. My family loved it. 👌👌thank you very much

[@sanjana.feasts]

I’m so happy to hear this 💫

[@GP-dn9ds]

Lovely recipe and excellent cooking instructions. Thank you

[@pratimachh2370]

Love this recipe! brilliant instructions. Thank you x

[@HowToCookWithLook]

Love the IDEA so much....amazing

[@vaishaleepatel2020]

Loved this recipe and it was MIL approved ❤

[@MrHario1958]

Very well explained. Thank you.

[@sanjana.feasts]

Thanks, hope you enjoyed it!

[@deanharoi2760]

Like the way you explain all the steps with such ease. What is the difference between Mohanthal & Magaj? Thank you.

[@sanjana.feasts]

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.

[@Garnishlifestyle]

You have described the stages of besan cooking so well! Love the recipe! 😀

[@tarulata7906]

Definitely trying this one...!!

[@sanjana.feasts]

Wonderful! Hope you enjoy.

[@mousumiscookingden7559]

This is a very tasty recipe. One of my favourite sweet. Stay connected.

[@sanjana.feasts]

thank you so much! Lovely to hear you liked it. Can’t wait to check out some of your recipes too.

[@aishwaryam9950]

Your voice is just so so beautiful and your passion for cooking shows!!!

[@sanjana.feasts]

Wow, thank you! So lovely to hear that.

[@inshaahmed2410]

Hi. What can i use to replace mace or nutmeg ? Not available in my region :( thank you.

[@sheetalapurva]

Bingo!! Very well describe!! ❤️

[@sanjana.feasts]

Thank you so much for watching.

[@rdools1]

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!

[@sunitaishvarlal6392]

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

[@ataleofsaucespice]

You nailed it girl. Keep going superb.

[@sanjana.feasts]

Thanks a million for watching!

[@poojapatel-yx2jq]

Can't wait to try this. Love your recipes and videos x

[@sanjana.feasts]

Yay! Thank you Pooja :)

[@1106034432]

Hii..can i use amul milk powder and ghee instead of butter?

[@arunasamani9480]

Where can I see the full ingredients and method?

[@ranjitsolanki9639]

What is the shelf life of dhrabo itself?

[@pinkdove212007]

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.feasts]

Shrilekha Chavda Hey this is completely normal and actually something desired by sweetmakers as it prolongs shelf life of the Mohanthal.

[@bhavinishah]

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.feasts]

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 🤭💫

[@bhavinishah]

@@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!!!

[@bhavinishah]

@@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

[@adarshkuckian6934]

Nice recipes 👌

[@sanjana.feasts]

Thanks a lot

[@robinamajid6478]

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.feasts]

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!

[@priyankax0]

love this! thank you :)

[@sanjana.feasts]

You're so welcome, Priyanka. Thank you for your lovely comment!

[@aayushishah2741]

If you don’t have milk powder what can it be replaced with ?

[@sanjana.feasts]

This recipe requires milk powder in order for it to work as it should. I haven’t tried any substitutes

[@meerabohra8002]

Oh my God, Wish I can taste it. Thanks From -🇿🇦

[@sanjana.feasts]

Wish I could share! Thank you for watching Meera.

[@poonamsurani4931]

Love all the details you include! Once out of the fridge and sliced does it need to be stored in the fridge? Thanks

[@sanjana.feasts]

Hey Poonam, yes I would keep it in the fridge! You can store it for up to a month in the fridge.

[@Peaceshiet812]

Love your plain burfi ! excited to try this next!!

[@sanjana.feasts]

Fantastic! I hope you enjoy. My favourite Indian sweet.

[@sunitaishvarlal6392]

Do u have masoor recipe to share with us. Thks

[@sanjana.feasts]

Will upload soon

[@bhavishajina2806]

What temperature you must put the heat

[@sanjana.feasts]

It needs to be roasted over a low heat

[@preet4art]

What is the measurements for flour, sugar, butter & water?

[@sanjana.feasts]

Link to the fill recipe is in the description box below the video.

[@preet4art]

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.feasts]

preet4art Totally! Will share some more soon. Thank you for giving it a go 💫

[@sahirananji8460]

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.feasts]

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.

[@sahirananji8460]

@@sanjana.feasts Thanks.

[@Dee910218]

Sanjana hook a sister up with your Almond silvering skills

[@yasminvelji3903]

where is the link of measurement please

[@sanjana.feasts]

It’s in the description box below the video.

[@yasminvelji3903]

@@sanjana.feasts found it thanks