Turn off the flame.

Take a large bowl or Karahi/wok take the flour, add warm milk and couple of ladles of hot ghee.

Mix it with hands. The liquids have to coat the flour well. This step is called Dhabo devo/ meaning laminating the flour.

Now take a large thali/dish and large holed sieve. Pass the flour through the sieve.

This step ensures the trademark granular texture.

Turn on the flame of ghee filled wok and add the flour.

Fry the flour until it turns pale brown/ almond skin colour. The stove flame has to be medium to low.

Form tight it will turn into lose wet sand like consistency.

Turn off the flame once the flour is roasted well.

Transfer the contents to a large bowl.

In the same karahi you have used to cook the flour, make the sugar syrup.

Add sugar and water.

Cook till it reaches 1.5 thread consistency.

Once the sugar syrup is done, add the roasted flour. Mix well and allow it to cool completely.

The wet looking Mohanthal will absorb all the ghee and syrup and turn thick and grainy.

It takes over 2 hours for Mohanthal to cool down completely.

Once cooled completely, ransfer to prepared pans and slice it only after it has set will.