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This is a Kachchhi traditional sweet
  • 500 gm Gram flour (besan) (thick)
  • 400 gm Ghee
  • 250 gm Sugar
  • 250 gm Mava (khoya)
  • 1 cup Milk
  • 1 tsp Cardamom Powder
  • Saffron
  • Food color (yellow)
  • Almonds (finely sliced) – for garnishing


  • Sieve gram flour in a big plate (thali) & add 2 tsp of ghee to it.
  • Heat milk & add to the flour.
  • Mix it properly & keep it as it is for at least 5-6 hours.
  • This will moisten it.
  • Then sieve the flour light handedly.
  • Don’t apply much pressure to smash the lumps.
  • Take this flour in a vessel & add ghee to it alternately.
  • Roast till golden brown.
  • When done remove from flame & let it cool.
  • Take another pan & put sugar in it.
  • Add water till the sugar dips completely.
  • Boil it to prepare 1stringed sugar syrup (i.e. ek tari chashni).
  • Add colour & cardamom powder to it.
  • Remove from heat & let it cool.
  • Roast mava (khoya) till water is completely burnt & till it is golden brown.
  • Remove from heat & let it cool.
  • When the roasted gram flour becomes lukewarm, add it to lukewarm sugar syrup (chasni) along with lukewarm mava (khoya).
  • Then mix all properly & immediately.
  • Quickly invert it a greased plate & smooth the top with a steel bowl. [See that chasni or roasted gram flour is not hot or else it will harden the monthar]
  • Garnish with almonds & after sometime cut into square pieces.

One Comment

  1. raj says:


    I read your recipe for the monthar, it looks delicious but i am having trouble making it.

    when you added heated up milk to gram flour the, flour turns to dough and you said to leave it 5-6 hours and then sieve it, how can you sieve dough. I mixed it and was left with dough.

    thank you

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