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Mohanthaal

 I made half the recipe, and it turned out great. Next time, I might try making it with plain besan though, to get a softer product. But this one was definitely a hit, especially with my biggest critic, Miss M. 

Measure out 1 cup ghee in a pan. In a small pan, heat 1/4 cup milk, and 2 tbsp ghee (taken from the one cup ghee). Measure another quarter cup milk and set aside. Prepare about a teaspoon of cardamom powder and quarter of teaspoon nutmeg powder. Slice a quarter cup of pista. In a large bowl, mix 21/2 cups  ladoo besan (coarse) with the milk and ghee mixture. Rub between palms, press, cover and set aside for 20 minutes. Strain the mixture using a seive. Take any remaining bits, and run them through a small grinder, and mix it back. Now, heat the ghee on a low flame, add the prepared flour, and roast. Once it starts to get light and frothy, add a couple of tbsps of milk from the measured amount. Continue roasting. Once the mixture feels light again, add the remaining milk. Continue roasting until the mixture turns light golden brown. turn off the flame and continue roasting for a few more minutes. In a sauce pan, take 11/2 cups sugar, and just enough water to submerge the sugar. Add a pinch of saffron. Heat until 11/2 thread consistency. When you put a drop on a plate and tilt the plate, the drop shouldn't move. Let the sugar syrup cool. Now mix cardamom and nutmeg to the besan. Add the sugar syrup and mix properly. Grease a plate with ghee, and add the mixture to it. Garnish with pistachio slices. Let set for a few hours. Make small pieces and store in an airtight container. The whole process takes about 11/2 -2 hours, but it's so worth it! 

https://www.youtube.com/watch?v=EX4SZN5AjXw&t=680s



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