First, combine 3 cups besan, 1/4 cup ghee, and 1/4 cup milk in a big bowl.

Mix and crumble the besan until it becomes wet.

Rub the besan continuously until it develops a gritty texture.

now use a sieve with big holes to filter the besan.

Besan develops a gritty texture. put aside.

Heat 1 cup of ghee in a large kadai before adding the besan mixture.

Continue to roast the besan over a low heat.

The besan turns golden brown and ghee pours out of the sides of the pan after 20 minutes of roasting.

now continue mixing while adding 1/2 cup milk.

The mixture becomes foamy and becomes grainier in texture.

Cook the besan until all of the milk has been absorbed.

move to a bowl, then set away.

Add 112 cups sugar and 12 cups water to a big kadai.

Boil the mixture for one string's worth of sugar syrup.

Mix thoroughly after adding a pinch of saffron food coloring. Although it is optional, adding color improves burfi's color.

furthermore, stir in 1/2 cup khova. Mix thoroughly to incorporate the khova into the sugar syrup.

now incorporate the sugar syrup with the roasted besan mixture.

Make sure the besan is thoroughly incorporated while mixing.

Cook the mixture until the pan begins to separate from the mixture.

Additionally, stir in 1/4 tsp of cardamom powder.

Place the mixture on the baking sheet-lined tray.

To create an even top, tap and level up.

Rest for four hours, or chill to fast set.

Unmould the burfi after it has fully hardened, then embellish with silver vark.

Chop into the desired form, then top with dry fruits as a garnish.

Last but not least, mohanthal keeps for a week in the refrigerator.