Take coarse besan and place it in a mixing bowl.

In a pan, combine 100 grams of ghee and 100 grams of milk. Heat the mixture.

Pour the hot mixture into the besan and crumble it, mixing until the besan becomes moist.

Continue to rub and work the mixture until the besan reaches a grainy texture.

Cover the mixture and let it rest for 30 minutes.

After resting, sieve the besan using a sieve with large holes. Set it aside.

In a large kadai, add half of the 400 grams of ghee (approximately 2.5 cups).

Add the coarse besan and roast it over low flame.

When the besan is slightly roasted, add the remaining ghee in batches and stir continuously until the besan changes its color.

After roasting for 10-12 minutes, the besan will turn golden brown, and ghee will start releasing from the sides.

Now, add ½ cup of mawa and mix continuously. The mixture will become frothy, forming a more grainy texture.

Continue cooking the besan until the mawa is completely absorbed.

Switch off the heat and let the roasted besan mixture cool down.

In a pan, add 400 grams (2 cups) of sugar and 1 cup of water.

Boil the mixture until it reaches a thick string consistency of sugar syrup.

Optionally, add a pinch of saffron food color and mix well to enhance the color of the burfi.

Add the sugar syrup to the roasted besan mixture and mix thoroughly to ensure the besan is well combined.

Stir continuously until the mixture starts to separate from the pan (refer to the video).

Also, add ½ tsp of cardamom powder and ¼ tsp of nutmeg powder. Mix well.

Transfer the mixture into a tray lined with baking paper.

Tap and level it to create an even top, and garnish with almond and pistachio slits.

Let it rest for 6 hours, or you can refrigerate it to set more quickly.

Once the burfi has set completely, unmold and cut it into pieces.

Finally, enjoy Mohanthal for 10-15 days when refrigerated.