In a large bowl take besan and crumble with ghee and milk.
Sieve the crumbled besan with the help of sieve. keep aside.
Now in a large thick bottomed kadai, heat a cup of ghee.
Add in crumbled and sieved besan.
Combine well keeping the flame on low.
Keeping the flame on low-medium till the mixture turns golden brown.
In another pan take sugar and 1/2 cup water.
Start making the sugar syrup of 1.5 string consistency.
Add 2 tsp of milk to remove the impurities if any.
Add few strands of saffron.
Now, add green cardamom powder and remove from heat.
Transfer the sugar syrup over besan mixture.
Stir continuously, till the sugar syrups combines well with besan mixture.
Continue to stir for 5 minutes or til the mixture cools and slightly thickens.
Further the ghee absorbs and if the mixture is dry add 2 tbsp of milk .
Transfer the mixture to the ghee greased plate.
Level it up and set to a block making an inch thick.
Add finely chopped pistachios and cashews.
Cool completely for 2-3 hours.
Cut the mohanthal into square pieces.
Finally, serve or store mohanthal for a week by refrigerating.
