Farali Mohanthal

Preparation Time : 15 min

Cook Time : 30 min

Total Time : 45 min

Servings : 100


  • 1kg – Rajigra atta
  • 300g – Mon (150g milk & 150g ghee)
  • 550g – Sauteing ghee
  • 1kg – Sugar
  • 380g – Water (Burn 30g)
  • 10g – Cardamom powder
  • Milk masala (for spreading)
NOTE : –
  1. In monsoon(moisture) season burn 40g water & 30g in summer & winter.


  1. Measure and keep all the ingredients ready for the Farali Mohanthal.
  2. Heat milk and ghee till it boils.
  3. Add the milk-ghee mixture and mix with turner till it resembles breadcrumbs.
  4. Pass it through thick sieve, pressing lightly to remove lumps.
  5. Heat ghee in a non stick pan/kadai, add rajigra atta and saute on medium heat.
  6. Stirring continuously, till fragrant and dark in colour. Set aside 10-15 minuters to cool.
  7. Cook together water and sugar till water burn 30g to make a syrup. Then keep it a side for 2 minutes to cool.
  8. Add the syrup little by little, then add cardamom powder and mix well. Then keep it side till it become slitly tight.
  9. Grease an aluminium tray. Pour into the greased tray and spread 3 cm evenly. Sprinkle milk masala and press lightly. Set aside for 15-20 minutes.
  10. Cut into squares & serve.

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