Mohanthal

Method

Heat the ghee in a large, heavy-bottomed pan over medium heat. Add the gram flour and toast it continuously for 8-10 minutes, stirring constantly to prevent lumps and ensure even browning until it becomes fragrant and light golden. Warm the milk separately and crush the cardamom pods. Pour the warm milk into the toasted flour whilst stirring continuously to avoid lumps, then add the sugar, crushed cardamom, and salt. Keep stirring constantly as the mixture thickens over medium heat for 15-20 minutes until it becomes a thick, paste-like consistency that leaves the sides of the pan. Quickly stir in the cashew nuts and raisins, then immediately pour the mixture into a greased 20cm square tin or plate, spreading it evenly. Allow it to cool and set for 2-3 hours at room temperature, then cut into diamond or square shapes. Garnish with chopped pistachios before serving.