Mohan Thaal

Dissolve saffron in warm milk and set aside. Grease a flat tray or thali with ghee and set aside.

Heat ghee in a heavy-bottomed kadai over medium-low heat. Add the coarse besan and begin roasting, stirring continuously.

Roast the besan in ghee for 15–18 minutes, stirring without stopping, until it turns deep golden brown and releases a rich, nutty aroma. The colour should be a warm amber — not pale and not burnt.

Remove from heat and add cardamom powder and saffron milk. Stir well. Set aside.

Prepare sugar syrup: combine sugar and water in a separate pan. Bring to a boil, stirring to dissolve the sugar. Cook to a two-string consistency (when a drop of syrup between your fingers forms two threads when pulled apart).

Working quickly, pour the hot sugar syrup into the roasted besan mixture. Stir vigorously and continuously to combine — the mixture will thicken rapidly.

Add half the cashews and almonds and fold in quickly.

Immediately pour the mixture onto the greased tray and spread evenly to about 1.5 cm thickness using a spatula.

Garnish the top with remaining cashews, almonds, and sliced pistachios, pressing them gently into the surface.

Allow to cool at room temperature for 30–40 minutes until set and firm.

Cut into diamond or square shapes and serve.