Take ghee & milk in a small pan. Allow it come to boil.Once it boils switch off flame.In a separate bowl take coarsely ground gram flour (besan).Pour the prepared ghee-milk mixture in centre of flour by creating a pit.Don't mix at the moment. Just cover it with flour from top and sides.Cover it with a plate & allow to rest for 10-15 min.
After 15 min mix besan with a spoon. And then make crumbly texture using hands & sieve through the siever.keep aside.

To prepare sugar syrup- in a pan add sugar and water and mix well till the sugar dissolve completely on medium heat. Let it boil while stirring occasionally. additionally add cardamom powder and saffron threads.mix well and boil further for 5 minutes or until you get 1 string consistency.

Now in a large thick bottomed kadai, heat  ghee add in crumbled and sieved besan. stir well, keeping the flame on low-medium till the mixture turns golden brown.

Add this coarsely ground mixture to the pan and Cook for another few minutes.

Now add fresh malai for you can add mawa.mix well and let it cook for few more minutes or until you get nice colour and texture.

Now add the sugar syrup over besan mixture.
stir continuously, till the sugar syrups combines well with besan mixture.
Switch off the flame and
continue to stir for 5 minutes or till the mixture cools and slightly thickens.

Cut the mohanthal into square pieces.
finally, serve or store mohanthal for a week by refrigerating.