Indian Cooking Recipe : Mohanthaal Ingredients : For the Mohanthaal : 1 cup ghee 2 cups coarsely ground besan 1 tsp elaichi powder For Khoya (mava) : 1 litre full fat milk For the Sugar Syrup : 1½ cups sugar 1 cup water 2 tbsp milk For garnishing : 4 tbsp chopped almonds and pistachios Method : Put the besan in a bowl. Heat the ghee and pour half of it over the besan. Rub the ghee into the besan till the mixture resembles bread crumbs. Put the remaining hot ghee in a kadhai, add the besan mixture and cook till the mixture turns golden brown and continue to stir. Put the grated khoya and elaichi powder and mix for 5 to 7 minutes. Take out from the heat and keep it to cool till it becomes warm. For the Sugar Syrup : Combine the sugar with water in a pan. Allow it to boil for 10 minutes. Put the milk to the boiling sugar syrup. The impurities will form a grey layer. Take out this layer gently using a slotted spoon. Boil this till syrup is of 1 string consistency keep the syrup hot. How to Proceed : Pour the hot sugar syrup over the cooked besan mixture and stir well. Pour into a greased 225 mm. (9") diameter thali with 25 mm. (1") high sides. Sprinkle chopped almonds and pistachios on top and allow to set for 4 to 5 hours. Cut into 25 mm. (1") squares.