To make mohanthal combine saffron strands & ½ tsp warm water in a bowl.Mix well & keep aside

Combine gram flour, 3tbsp of clarified butter & 3tbsp of milk in a deep bowl & mix well till no lumps remain

Gently press it to even out the mixture cover with a lid & keep side for 30 mins

Break the lumps lightly with your fingertips & sieve it using a sieve with big holes.Keep aside

Heat a clarified butter in a heavy bottom pan on a high flame for 1 minute.Add the sieved gram flour mixture,,mix well & cook on a medium flame for 5 mins or till mixture turns brown in colour..while stirring continuously

Remove from the flame & keep aside to cool for 15 mins

Combine sugar & 1 cup of water in a deep nonstick pan,mix well & cook on a high flame for 2 mins..lower the flame to slow,when it boils add 2tsp of milk,,mix well & cook on a medium flame for 3-4mins, stirring occasionally.Remove the dirt that floats on the sugar syrup

Cook till the syrup is of 1.5 thread consistency..while stirring occasionally

Add cardamom powder, saffron water & prepared sugar syrup to the cooled gram flour mixture,,mix well & stir approx 3-4 mins

Grease a plate with oil & pour the mixture into it & spread it evenly using a flat spatula.

Sprinkle pistachio slivers, poppy seeds over the mohanthal.

Keep it aside to cool completely for 1-2 hrs.

Cut into equal size & serve it or store in a air tight container

This stays 7 days fresh In air tight container at room temperature

Thanks Dr hiral bhatiya