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Vegan healthy mohanthal recipe
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Mohanthal Healthy (Vegan, date sweetened)
Course: Dessert
Cuisine: Indian
Author: Swetha Sivakumar
Ingredients
  • 2 cups Besan (Chickpea flour)
  • 1/8 cup coconut milk
  • 1/8+1/8 cup coconut oil
  • 1 cup Walnuts
  • 1.5 cup Dates ( comes to about 30 Deglet Noor type of date)
  • 1/2 tsp Elaichi powder (Cardamom)
Instructions

  1. Preset the oven to 300F.

  2. Add besan, coconut milk and 1/8 cup of coconut oil to food processor and give it a whirl. Let it sit in the processor for 5 minutes.


  3. Pour the besan contents to an oven proof dish and pop in the oven for an hour. Every 15 minutes, just give it a stir. Once the timer is done, check if the flour is well-cooked and has a reddish tinge in color.


  4. Add 1 cup walnuts to a tray and pop in the oven in the last 10 minutes of cooking the besan


  5. Add roasted walnuts to the food processor and powder it. Add dates one by one using the top tube and run it till dates and the walnuts become a soft base together.


  6. Add the oven roasted besan, remaining coconut oil, elaichi and run the food processor again.


  7. Press the combined mixture into a rectangular pan (I used 8in x 6in ) and pop it into the freezer for an hour to harden well. Cover with a plastic wrap to avoid freezer burn.  

  8. Take it out, cut into pieces and serve.

Recipe Notes

You may be tempted to forgo the coconut oil to save calories. But I would like to warn you against it. The hardening of the coconut oil is what gives its firm and chewy texture.

If you used just the physical pressure from walnuts and dates, you will get a crumbly ladoo like texture and not a fudgy texture.