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Mohanthaal

 Take two cups regular besan, and sieve into a bowl. Heat 1/4 cup milk and 2 tbsp ghee and add to the besan. Scrub with hands till breadcrumb consistency, press and set aside for half hour. Soak some saffron strands. Sieve this through the medium sieve (one used for rice). Blend the remaining crumbs and drive through. Now heat 3/4 cup ghee, add 1/4 cup sooji (optional), roast for a minute or so and add the besan. Roast everything on low flame until besan turns light brown. Add 1/4 cup milk and continue roasting. Grate 1/3 cup mawa and add to besan. Roast for a few more minutes until mawa dissolves. Let it cool. Prepare some Carson on powder (about a teaspoon). In another pot, heat 11/4 cup sugar and less than 3/4 cup water and cook until 11/2 thread chashni. Add saffron and cardamom. Let the chashni cool for a few minutes. Grease a plate with ghee. Now mix the chashni with the roasted besan mixture, and remove in the greased plate. Smoothen it from the top and let cool for a few hours at room temperature. Add silver warkh and let it set longer.  Cut into squares and store in a container. 

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