Mohan thal (Besan ki burfi)

Directions

• Add 2-3 tablespoons of ghee to besan and mix well.
  
• Knead the dough with hot milk as hard as possible and make balls of about 4 inches.
  
• Heat the ghee and deep fry the besan balls till they are golden brown.
  
• Cool the fried besan balls and then powder them in a blender.
  Add the powder to hot ghee and fry till it becomes golden brown. Remove the besan powder and let it cool.
  
• Fry khoa in ghee till it becomes brown in color. Remove Khoa and let it cool.
  
• Mix sugar with an equal quantity of water and make a syrup. Heat the syrup till it has ‘2 string’ consistency. Add besan, khoa and cardamom to the syrup and spread the mixture on a flat greased tray.
  
• Garnish with the almonds and cut into pieces.