Firstly take a cup of besan, strain it over a strainer. Now to get the danedar texture of mohanthal, add 1 and half tbsp of melted ghee. Now rub it well using both your hands so that the ghee gets combined with the besan properly.

Now add 1 and half tbsp of milk at room temperature and in the same process using both of your hands combine the milk well with the besan. You will now notice that proper danedar consistency of the besan. You are now done with your first step of making your mohanthal perfectly danedar.

Now the milk and ghee isn't still evenly spread with the besan because few of the lumps are bigger in size while some are smaller. So to make it even, strain the besan over a strainer once again by pressing them gently over the strainer, with the help of a spoon so that you get a fine powder below the strainer.

Now heat a pan, add half cup of melted ghee in it. Then pour the besan mixture in it. Start cooking it over a low flame for about 8 to 10 mins. After 5 mins. you will notice that the besan has started getting a semi-liquid consistency and slowly and gradually colour of the besan has started changing.

Cook for around 10 mins in total to get a brownish colour as shown in the image 3 below. Now the texture of the besan would be light and foamy. After getting this texture, make the flame at high for about a min to get the perfect brown colour. At this stage keep stirring the mixture continuously or else the mixture would burn from the bottom. Now add milk powder to it and mix it well and cook the mixture on a low flame for around 1 min or 2.

Then add 1/4th cup of milk but not one at a time, pour it in batches. A little then let it absorbed by the besan mixture then pour a little again then again let it absorbed then pour the rest. Once you start adding milk in it, you will notice that suddenly the besan will start becoming frothy in texture and you will get a good natural colour after this process.

Now let's start making the syrup. For this, in a container add sugar and water (measurements are mentioned above) and start boiling it. Once the sugar gets boiled, add the kesar mixture (kesar/saffron soaked in little water) in it. Give it a gentle mix then add elaichi powder in it and mix it. Now boil the syrup until you get one string consistency. Now keep the syrup aside and let it cool down a bit. Donot let it cool down completely, it should be lukewarm.

Now add this syrup into the besan mixture. Now switch on the flame and cook it for about a min so that the syrup gets completely combined into the mixture. At this stage, keep the flame at low to medium.

Now pour this mixture into a greased tray. Spread it evenly with the help of a spatula. Then apply some silver foil (chandi ka varat) over it. Now sprinkle some chopped pistachios and almonds over it and gently press it with the help of a spoon so that the chopped nuts gets stick to the mohanthal very well. Now keep it aside at a room temperature until it sets. It will take around 2 to 3 hours to set it completely.

After 3 hours gently demould it by turning the tin upside-down. Then cut them into pieces with the help of a scale or ruler to get a perfect halwai touch. Your mohanthal is now ready to serve. This diwali, serve this special delicacy to your family and friends and receive loads of love, blessings and compliments from them.