Take besan in a taas / thali / big plate, rub hot ghee in it with your fingertips. Add milk & rub again, taking care that ghee & milk is mixed very well in besan & the mixture is lump free.

Gently press it to even out the mixture. Cover & keep it aside for 30 minutes. 👇.

After 30 minutes, break the lumps gently. Take the mixture in a mixer & crush it to a coarse powder, using the pulse mode of the mixer. The powder should be uniform but not too fine.
OR you can sieve it, using a sieve with big holes.
Keep aside.

Now heat clarified butter/ ghee in a thick bottom pan. When the ghee becomes slightly warm add besan mixture. Cook for 10-12 minutes on a very slow flame 🔥, till the mixture attains golden colour. Switch off the gas. Cool the mixture for.15 minutes.

Sugar syrup / Chasni : Take sugar & water in a pan. Mix & cook till the sugar dissolves. Add saffron flavoured water. Now make the gas flame slow & cook till it attains. 11/2 threads consistency. Take a plate test. Switch off the gas.

Now add this hot sugar syrup in the cooled besan mixture & mix very fast so that the mixture cools down. Sprinkle cardamom powder & mix. Pour the mixture in an 8 inch greased thali. Sprinkle cardamom powder & almond silvers on it. Level it with the back of a spoon.

Let the mixture cool a little. Then cut into pieces. This Mohanthal remains fresh for 10 days at room temperature. Serve it to family, relatives & friends & earn praise from them. Enjoy 🪔 Diwali 🪔 with this Traditional Sweet.