Toasted Semolina and Jaggery Fudge (Gujarati Mohanthal)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, fragrant fudge made from toasted semolina, jaggery, and aromatic cardamom, a traditional Gujarati sweet. This Indian-inspired recipe, ready in about 30 minutes, layers semolina (rava), ghee, jaggery, grated into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 8 Indian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/2 cup ghee in a heavy skillet over medium heat. Add 1 cup semolina and toast, stirring constantly, for 8-10 minutes until golden brown and fragrant.
  2. Step 2: Meanwhile, in a separate saucepan, combine 3/4 cup grated jaggery with 1/2 cup water. Heat over medium flame, stirring occasionally until jaggery dissolves completely and the syrup reaches a one-string consistency (about 5 minutes).
  3. Step 3: Slowly pour the hot jaggery syrup into the toasted semolina while stirring vigorously to avoid lumps.
  4. Step 4: Add 1 tsp cardamom powder and stir continuously until the mixture thickens and starts to leave the sides of the pan, about 5 more minutes.
  5. Step 5: Transfer the mixture to a greased tray or plate, sprinkle 2 tbsp chopped pistachios and 2 tbsp chopped almonds evenly on top, and press gently to set.
  6. Step 6: Allow the fudge to cool completely for 1 hour before cutting into squares and serving.

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