Mohan Thal

Instructions

• In a bowl take besan. The besan should have a coarse texture.
• Add 1/4 cup ghee and mix it.
• When ghee is mixed well with besan, add milk. Add a little milk at a time and mix well.
• After mixing everything well together, press the mixture a little.
• Cover and rest the mixture for about 10 minutes.
• Put the mixture through a sieve. This will further texturize the besan. It will get a texture like coarse sooji.
• You can blend the mixture in a blender to speed up the process. You can also use a food processor.
• Take a pan and add 3/4 cup ghee.
• When ghee melts, add besan mixture.
• Keep the heat on low.
• Roast until it gets light brownish color and it releases a nice aroma.
• Add more ghee if needed. I added 2 more tbsp ghee and mix well.
• When the color of besan changes keep the pan aside.
• Take a saucepan and add water, saffron strands, and sugar.
• Mix well and bring it to boil.
• When the syrup begins to boil, lower the heat to medium.
• Continue to cook until sugar syrup gets 2 thread consistency for about 8 minutes.
• When the syrup gets 2 thread consistency, add cardamom powder and mix well.
• Keep the syrup aside. Turn off the gas.
• Take the roasted besan and add sugar syrup and mix well.
• Turn on the gas and cook just for about 5 minutes.
• After 5 minutes, turn off the heat.
• Continue stirring the mixture for about 5-10 minutes.
• The mixture thickens up when it cools down.
• After about 4-5 minutes when the mixture begins to thicken up, pour it out into a tray.
• Tap the tray a little so that the mixture spreads evenly.
• Garnish with sliced almonds and pistachios.
• Let it cool down completely. Do not transfer it to the refrigerator.
• When Mohan thal cools down completely, cut it into pieces with the help of a sharp knife.
• Mohan thal is already
• You can store Mohan thal in an airtight container. It remains fresh for about 4-5 days.