To make grainy besan:
In a large pan, combine the chickpea flour, ghee, and milk.
Crumble and mix until the flour is moistened.
Rub the mixture until it becomes grainy.
Sift the mixture through a large-holed sieve.
The flour will have a grainy texture. Set aside.

To roast the besan:
In the same large pan, heat the ghee and add the besan mixture.
Roast over low heat, stirring continuously, for 25-30 minutes until the mixture turns golden brown and the ghee starts to separate at the edges.
Add the milk and keep stirring until the milk is absorbed. Then add the khoya/mawa and mix quickly. When the mixture becomes frothy, it means it has become more grainy.
Continue to cook until the mixture turns a golden color.
Set the mohanthal mixture aside.

To make the sugar syrup:
In a large pot, combine the sugar, crushed cardamom, saffron threads, and water. Boil until you reach a one-string consistency.
Add a pinch of saffron or food coloring and mix well.
Pour the mixture into a greased plate, tap to level, and garnish with chopped nuts. Let it rest for 4 hours, or refrigerate to set more quickly.

Cut into desired shapes and garnish with more nuts if you like.
Finally, enjoy mohanthal for up to a week when refrigerated.