Mohanthal

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

In a bowl, mix the coarse besan with 2 tablespoons of warm ghee and 2 tablespoons of warm milk. Rub together until the mixture resembles coarse crumbs. This step (called "moin") is key to the crumbly, melt-in-mouth texture of Mohanthal.

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

Roast for 18–20 minutes, stirring without stopping, until the besan turns deep golden brown and releases a rich, nutty aroma. The colour should be a warm amber.

Remove from heat. Add cardamom powder, nutmeg powder, and saffron milk. Stir well and set aside.

Prepare sugar syrup: combine sugar and water in a pan. Bring to a boil and cook to a two-and-a-half-string consistency (slightly thicker than for regular barfi).

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

Immediately pour onto the greased tray and spread to about 1.5 cm thickness.

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

Allow to cool at room temperature for 45–60 minutes until completely set and firm.

Cut into diamond shapes and serve.