For sugar syrup:
1 cup sugar
¾ cup water
¼ tsp saffron threads
¼ tsp cardamom powder / elachi powder
2 cups besan / gram flour
3 tbsp Ghee
3 tbsp milk
1 cup Ghee
Instructions (1 cup =255 ml)
Firstly, in a large bowl take besan and crumble with ghee and milk.
Sieve the crumbled besan with the help of sieve. keep aside.
Now in a large thick bottomed kadai, heat a cup of ghee.
Add in crumbled and sieved besan.
Mix well keeping the flame on low.
Keeping the flame on low-medium till the mixture turns golden brown.
Now transfer the sugar syrup over besan mixture.
Stir continuously, till the sugar syrups combines well with besan mixture.
Continue to stir for 5 minutes or til the mixture cools and slightly thickens.
Till the ghee absorbs and the mixture turns sticky.
Now transfer the mixture to the ghee greased plate, level it up and set to a block making an inch thick.
Now add finely chopped pistachios and cashews let the ‘Mohan Thal’ cool down completely for 2-3 hours.
Yeah… your Mohan Thaal is ready, cut the mohanthal into square pieces.