Mohanthal

1. 1
   prep · ~10 min

   Prepare the besan mixture.

   1.Add besan to a wide bowl.

   2.Pour in milk and 2 tbsp ghee from the measured ghee.

   3.Rub with your fingertips until the flour looks damp and clumpy.

   4.Press through your fingers to make a coarse, grainy texture and rest 10 minutes.

   TIPThis step gives Mohanthal its signature grainy texture, so do not skip the resting time.
2. 2
   saute · ~18 min

   Roast the besan in ghee.

   1.Heat the remaining ghee in a heavy pan over low heat.

   2.Add the prepared besan and stir continuously.

   3.Cook on low until the mixture turns aromatic, deeper golden, and loose, 15 to 18 minutes.

   4.Keep the heat gentle so the flour roasts evenly without burning.

   TIPWell-roasted besan should smell nutty and rich, not raw.
3. 3
   boil · ~7 min

   Make the sugar syrup.

   1.In another pan, combine sugar and water.

   2.Bring to a boil over medium heat, stirring until the sugar dissolves.

   3.Cook until the syrup reaches a one-string consistency, about 4 to 6 minutes.

   4.Stir in saffron water and cardamom powder.

   TIPIf the syrup gets too thick, the sweet will set hard instead of soft.
4. 4
   mix · ~3 min

   Combine the roasted besan and syrup.

   1.Lower the heat under the roasted besan.

   2.Pour in the hot syrup carefully while stirring continuously.

   3.Mix until smooth and thick with no dry patches.

   4.Cook 2 to 3 minutes more until the mixture leaves the sides of the pan.
5. 5
   assemble · ~5 min

   Set the Mohanthal.

   1.Transfer the hot mixture to a greased tray or plate.

   2.Spread it evenly to about 1 inch thickness.

   3.Sprinkle almonds and pistachios on top and press them in lightly.

   4.Cool until just warm, then mark into 12 squares or diamonds.
6. 6
   rest · ~60 min

   Let it set completely.

   Leave the tray at room temperature for 1 to 2 hours until firm enough to cut cleanly into pieces.

7. 7
   serve

   Cut and serve the Mohanthal.

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