Ingredients for Disco Mohanthaal
- 2 cup gram flour
- 2 tablespoon ghee
- 2 tablespoon milk
- 1 cup ghee
- 1/2 cup warm milk
- 2 tablespoon fresh cream
- 1 cup sugar
- 1 cup water
Cooking Instructions for making Disco Mohanthaal
Method for dhrabo:-
In a bowl sieve the gram flour and add melted ghee and milk. Rub the mixture in between your fingers until it resembles breadcrumbs. Press it hard cover and let it rest for half an hour.
Sieve the dhrabo thru medium hole sieve or you can pulse it in food processor until it resembles bread crumbs
Method for sugar syrup:-
In a pan add sugar and water and let it simmer until it is sticky. You don’t need to have any thread consistency. Add orange food colour and saffron to the syrup at this stage.
Roasting :-
In a wide wok add ghee and the dhrabo mix and cook on medium heat until it is golden brown and ghee separates from the flour. Reduce the heat to low and add 1/2 the milk and stir. Once absorbed add the remaining milk. Stir until all absorbed.
Finally add fresh cream to give the mawa taste and stir. Once its all incorporated
pour the hot sugar syrup in the mixture one ladle full at a time while stirring. Add all syrup gradually until it is fully incorporated.
Cook until it leaves side and transfer in a serving dish. Garnish with poppy seeds, saffron, rose petals, charoli, pistachios and silver varakh.
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