1. Prepare the Gram Flour:

   • Add the gram flour into a large bowl along with ghee and milk.
   • Mix and rub the gram flour together between your hands, then press all the gram flour down onto the bowl.
   • Cover and let it rest for 15-20 minutes.

2. Sieve the Gram Flour:

   • Once rested, break the set flour using your hands.
   • Sieve it into another large bowl using a large-hole sieve (wheat strainer). Avoid using a fine sieve to maintain the right texture.
   • If any hard lumps remain, pulse them using a mixer grinder, then sieve.
   • If you don’t have a sieve, pulse the flour directly into tiny grains using the mixer grinder.

3. Prepare for Cooking:

   • Line a tray or large thali with ghee and butter paper. For example, use a 9x7 inch aluminum cake tin.

4. Cook the Gram Flour:

   • Add half the ghee into a kadhai and let it melt over high flame.
   • Add the prepared gram flour mixture and stir well. Once the flour absorbs all the ghee, add the remaining ghee and stir.
   • Cook the gram flour over low flame, stirring continuously until it turns biscuity in color. This will take about 20-25 minutes. The mixture will loosen and foam up during cooking.

5. Add Milk to the Mixture:

   • Once the gram flour turns biscuity, switch off the flame. Gradually add milk, a spoonful at a time initially, as the mixture will bubble. Be extremely careful.
   • After the bubbling subsides, add the remaining milk all at once, stirring continuously.
   • Switch the flame back to low and cook for 4-5 minutes until a slight glaze appears. The ghee should not separate completely.
   • Switch off the flame, stir for 2-3 minutes, and let it cool slightly. Avoid letting it sit in the kadhai to prevent darkening from residual heat.

6. Prepare the Sugar Syrup:

   • In a separate pan, add all the sugar syrup ingredients and bring them to a boil over high flame.
   • Lower the flame and cook the syrup until it reaches one-string consistency.
   • To check: Take a small amount of syrup on a spoon, cool it slightly, and pinch it between your thumb and index finger. Pull your fingers apart gently. If a thin string forms, it has reached the desired consistency.
   • Switch off the flame, stir the syrup, and let it cool for 2-3 minutes.

7. Combine and Set:

   • Add the sugar syrup to the cooked gram flour mixture and stir for 1-2 minutes until well combined.
   • Transfer the mixture into the prepared tray and spread it evenly. Smooth the surface with a spatula or flat bowl.
   • Optionally, garnish with slivered nuts at this stage.

8. Let it Set:

   • Allow the mohanthal to set for at least 3 hours or overnight.
   • Once set, remove it using the butter paper and cut it into pieces.

Your delicious, melt-in-the-mouth mohanthal is ready to enjoy!