Air Fryer Mohanthal
Easy air fryer mohanthal made from soaked chana dal, ghee, powdered sugar and cardamom. This method reduces hands-on stovetop roasting and does not require making a one-string sugar syrup.
Equipment
- Air fryer
- Air-fryer-safe metal pan
- Sieve
- Mixing bowl
- Greased tray or plate
Ingredients
- 2 cups chana dal
- 1 cup water for grinding
- Water for soaking
- 2 tablespoons ghee for brushing and roasting during the first air fry
- ¼ cup ghee for the second roasting stage
- 1½ cups powdered sugar
- ¾ cup hot water
- Cardamom powder to taste
- Chopped pistachios for garnish
- Dried edible rose petals for garnish
Instructions
- Wash the chana dal and soak it in a large bowl with plenty of water for 2 hours. Drain well.
- Blend the soaked dal with 1 cup water until thick and smooth.
- Line the air fryer tray with baking paper and spoon the dal mixture over it.
- Air fry at 180°C for approximately 25 minutes.
- During cooking, use 2 tablespoons ghee to brush the surface. Flip the mixture and brush with ghee again so it cooks and browns evenly.
- Remove the cooked mixture and allow it to cool.
- Break the cooked dal into pieces and grind until fine but slightly grainy.
- Transfer the ground mixture to an air-fryer-safe pan. Add ¼ cup ghee and mix thoroughly.
- Air fry at 170°C for 10 minutes.
- In a bowl, combine 1½ cups powdered sugar and cardamom powder. Add ¾ cup hot water and stir until the sugar dissolves.
- Pour the sugar mixture into the roasted chana dal mixture and combine thoroughly.
- Air fry at 170°C for another 10 minutes, mixing during cooking if required.
- Transfer the warm mixture to a tray and press it into an even layer.
- Top with chopped pistachios and dried rose petals.
- Allow the mohanthal to cool completely at room temperature before cutting.
- Because the finished mohanthal is slightly crumbly, use a sharp knife and cut slowly and gently into squares or diamond-shaped pieces.
Video
Notes
This method does not require cooking a separate sugar syrup or testing for one-string consistency.
Use 2 tablespoons ghee during the first 25-minute air-fryer cooking stage, then add another ¼ cup ghee after grinding the cooked dal.
Allow the cooked dal to cool before grinding so it stays slightly grainy rather than turning into a paste.
The mixture may still feel soft when hot. It becomes firmer as it cools to room temperature.
This version has a slightly crumbly texture. Cool it completely and cut slowly with a sharp knife for cleaner pieces.
Air fryer models vary, so check the mixture during the last few minutes of each cooking stage.