firstly, in a large bowl take 3 cup besan, ¼ cup ghee and ¼ cup milk.

crumble and mix until the besan turns moist.

keep rubbing, until the besan turns grainy texture.

now sieve the besan using a large holes sieve.

the besan turns grainy texture. keep aside.

in a large kadai heat 1 cup ghee and add besan mixture.

keep roasting the besan on low flame.

after roasting for 20 minutes, the besan turns golden brown and ghee releases from sides.

now add ½ cup milk and mix continuously.

the mixture turns frothy forming a more grainy texture.

keep cooking the besan until the milk is absorbed completely.

transfer to a bowl and keep aside.

in a large kadai add 1½ cup sugar and ½ cup water.

boil until 1 string consistency of sugar syrup is attained.

add pinch saffron food colour and mix well. adding colour is optional, however, it enhances the colour of burfi.

further, add ½ cup khova and mix well. mix until the khova is well combined in sugar syrup.

now add roasted besan mixture into the sugar syrup.

mix well making sure the besan is well combined.

continue to cook until the mixture starts to separate the pan.

also, add ¼ tsp cardamom powder and mix well.

transfer the mixture into the tray lined with baking paper.

tap and level up forming an even top.

rest for 4 hours, or you can refrigerate to set quickly.

once the burfi has set completely, unmould and decorate with silver vark.

chop into the desired shape and garnish with dry fruits.

finally, enjoy mohanthal for a week when refrigerated.