Combine the saffron strands and ½ tsp warm water in a bowl, mix well and keep aside.

Combine the besan, 3 tbsp of melted ghee and 3 tbsp of milk in a deep bowl and mix well using your fingertips till no lumps remain.(This procedure call Dhabo devo) Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes. Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.

Heat the ghee in a brass vessel on a high flame for 1 minute. Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously.

Remove from the flame and keep aside to cool for 15 minutes.

Meanwhile, combine the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.

Lower the flame to slow, when it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove the dirt that floats on the sugar mixture and discard it. Lower the flame to slow and cook for 5 to 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.

Add the cardamom powder, saffron-water mixture and the prepared sugar syrup to the cooled besan mixture, mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools. Add the remaining 3 tbsp of milk and mix well with hands.

Grease a aluminium tin with ghee pour mixture into it. Spread it evenly.

Garnish with waffles and Choco shots. Tie with ribbon and enjoy delicious and traditional Mohanthal cake.