To make Mohanthal, take the coarse chickpea flour and mix it with warm milk and ghee gradually until the entire flour has a grainy texture. This is called moyan.

Press the mixture and leave it for about half an hour. After half an hour, loosen the mixture and sift it.

Heat ghee in a pan and roast the Mohanthal flour in it. Add a little ghee at a time, ensuring not to add all the ghee at once. Add ghee as needed.

As soon as the color of the flour changes, gradually add milk while stirring continuously. Do not add all the milk at once. Once the milk is absorbed, add more milk gradually until a thick mixture is formed. After all the milk is absorbed, add cardamom and nutmeg powder and let it cool.

To make the syrup, prepare a two to two-and-a-half string consistency syrup by adding sugar and enough water to submerge the sugar in a pot. Stir continuously and add lemon juice to prevent crystallization. Check the consistency of the syrup periodically. Once the syrup is ready, add it to the flour mixture and mix well.

Let it cool for 5 to 6 hours and garnish with sliced almonds and pistachios. Cut into pieces and serve the Mohanthal, enjoying the sweet treat with family during the Holi festival.