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 ghee. add in crumbled and sieved besan. combine well keeping the flame on low.
keeping the flame on low-medium till the mixture turns golden brown. 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. further the ghee absorbs and the mixture turns sticky.

Transfer the mixture to the ghee greased plate.level it up and set to a block making an inch thick.
add finely chopped pistachios and cashews.

Cool completely for 2-3 hours. cut the mohanthal into square pieces. finally, serve or store mohanthal for a week by refrigerating.