Dhrabo:-
In a bowl sieve the gram flour and add ghee and milk. Rub the ghee and milk until it resembles breadcrumbs. Let it rest for half an hour. Set aside.

Sieve the dhrabo thru sieve until it is grainy like sand.

Method for sugar syrup:-
In a pan add sugar and water and let it simmer to 1 1/4 thread consistency. Add yellow food colour, cardamom and nutmeg to the syrup at this stage.

Making of Mohanthaal:-
In a wide bottom pan add ghee and the dhrabo mix and cook on medium heat until it is golden brown and ghee separates from the flour. Turn off the gas and add 1/8 cup of milk and keep stirring. Add the remaining milk and keep on stirring until the froth settles. Take extra care when adding milk.
Leave it aside until the mixture is warm.

Pour the hot sugar syrup in the mixture and mix until all syrup is fully incorporated. Keep stirring until the ghee starts leaving the sides.
In a greased plate transfer the Mohanthaal and garnish with pistachios, almonds, saffron and poppyseeds. Let it set for few hours (preferably overnight) and cut into pieces