Mohanthal

• 250 g gram flour
• 1 tablespoon ghee
• 3 tablespoons milk
• 50 g khoya
• 34 cup curds
• 200 g sugar
• 12 teaspoon cardamom powder
• 14 teaspoon crushed saffron
• 150 g pure ghee
• crushed almonds
• crushed pistachios

1. Rub in flour, ghee and milk.
2. Press down with palm, keep aside for 5 minutes.
3. Pass mixture through a large holed sieve.
4. Crumbs should form.
5. Keep aside.
6. ------------------For mava---------- Put khoya in a heavy saucepan, cook till crumbly.
7. Stir continuously.
8. Keep aside.
9. Syrup to be made simultaneously: Put sugar and 2/3 ratio water and boil to 2 1/2 thread syrup.
10. Add saffron soaked and rubbed in 2 tsp.
11. water.
12. Bring back to 2 1/2 thread consistency.
13. To proceed simultaneously with syrup: Put ghee in large pan and add crumbs.
14. Stir and roast till aroma exudes and is golden.
15. Add curds and stir gradually.
16. Add mava and cardamom.
17. Mix well.
18. Remove from fire.
19. Add syrup.
20. Mix well gradually.
21. Do not stir too vigorously or it will turn hard.
22. Pour into a greased thali (large, vertical edged plate).
23. Tap lightly and shake gently to spread.
24. Allow to cool slightly.
25. Apply silver foil or sprinkle crushed nuts.
26. Cool.
27. Cut into squares.
28. Store in airtight container.

gram flour, ghee, milk, curds, sugar, cardamom powder, saffron, ghee, almonds, pistachios

Taken from www.food.com/recipe/mohanthal-9460 (may not work)