Method:

In a mixing bowl, add besan, melted ghee, and warm milk, and mix well. Rub the mixture with your palms until it resembles breadcrumbs. Once done, cover it and set aside for 10-15 minutes. Sift the mixture through a flour strainer and set aside.

Take a large pan, heat ghee in it, and add the crumbled besan mixture. Stir well and continue stirring on low flame until the mixture turns golden brown.

Now add milk and mix well, mixture will be foamy or bubbly, switch off the flame and stir continuously until mixture settle down.

Add khoya/mawa to the cooked besan mixture, mixing it well until it dissolves nicely. Set the roasted mixture aside.

For Sugar Syrup:

Take a sauce pan to prepare the sugar syrup. Add 1 cup of water, sugar, cardamom, saffron, and orange food color. Boil the mixture, stirring continuously over medium flame until it reaches a 2-3 thread consistency.

To check the sugar syrup, place a small drop on your thumb and rub it with your finger. If you see the syrup form strings between your thumb and finger, the syrup is ready.

Process:

Now add the sugar syrup to the besan mixture, mix well, and cook on low to medium flame until it comes together and starts to leave the sides of the pan, becoming non-sticky to the spatula.

Grease a pan or thali with a little ghee, using your fingers or a brush to coat the inside evenly. Pour the mixture into the greased thali, spread it evenly, and sprinkle slivered dry nuts on top, pressing them lightly. Allow it to cool for 5-6 hours.

Once completely cooled, you may apply silver warq/varakh for a decorative look. Mohanthal is now set and ready. Cut it into square shapes and serve.