Back to 20 servings Mohanthal 2.5 cups besan (fine gram flour), sieved 0.25 cup ghee, melted and warm 0.25 cup whole milk, warm 1 cup ghee, for roasting 0.75 cup khoya or mawa, crumbled 0.5 tsp cardamom powder, freshly ground 0.25 tsp nutmeg powder, optional saffron strands, a generous pinch, soaked in 1 tablespoon warm milk Sugar syrup 1.5 cups granulated sugar 1 cup water Garnish 3 tbsp slivered almonds and pistachios, divided
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1 Step 1: Grease an 8-inch square pan or a thali and line it with parchment. Rub the besan with the warm ghee and warm milk between your fingers until it looks like coarse, moist crumbs, then cover and rest for 15 minutes.2 Step 2: Press the rested besan through a medium-hole sieve to break up any lumps and get an even, grainy texture.3 Step 3: Heat 1 cup ghee in a heavy-bottomed kadai over low to medium-low heat. Add the besan and roast, stirring constantly, for 20 to 25 minutes until deep golden-brown, the ghee separates at the edges, and it smells nutty. Turn off the heat.4 Step 4: Stir the crumbled mawa into the hot besan for 2 to 3 minutes until it melts in and the mixture is combined.5 Step 5: While the besan roasts, boil the sugar and water in a saucepan over medium heat until dissolved. Add the soaked saffron and keep boiling until the syrup reaches one-string consistency: a drop pulled between thumb and forefinger forms a single thread that does not break at once.6 Step 6: Pour the hot syrup into the besan-mawa mixture, add the cardamom and nutmeg, and stir vigorously for about 1 minute until it thickens and pulls away from the sides.7 Step 7: Spread the mixture into the prepared pan and level the top. Scatter the nuts over it and press them in gently.8 Step 8: Cool undisturbed at room temperature for 4 to 6 hours until firm. Do not refrigerate while setting. Cut into squares and store airtight.getsaucepan.com/r/ea9c582a-7732-525f-9602-512e682646f8
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