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Indulge in the authentic flavors of Mohanthal, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.
Grease a square pan with a little ghee and set aside; this will ensure an easy release once Mohanthal is set.
In a heavy-bottomed skillet, heat 0.75 cup ghee over medium heat, then add chickpea flour. Stir continuously on medium-low heat for 15–18 minutes until the flour turns golden brown and emits a nutty aroma, taking care not to let it burn.
Sprinkle milk evenly over the roasted flour and mix vigorously to achieve a coarse, crumbly texture. Roast for an additional 5 minutes on low heat to lock in the flavors.
In a saucepan, bring sugar and 0.5 cup water to a gentle boil. Add saffron strands and simmer until you reach a 1-thread consistency syrup, about 6–7 minutes.
Immediately pour the hot syrup into the chickpea mixture, stirring quickly to prevent lumps. Add cardamom powder and rose water at this point, and mix well.
Spread the hot mixture evenly into the greased pan, using a spatula to smooth the surface quickly, as it begins to set fast.
Garnish with sliced almonds and pistachios, pressing them gently into the surface before the mixture cools.
Allow the Mohanthal to set at room temperature for at least 1 hour, then cut into squares and serve.
