Among the most delicious gravy dish made with cauliflowers simmered in a rich, thick tomato gravy. Absolutely lip-smacking.

MOHANTHAL

Active ingredients

2 cups gram flour (besan).
2 tablespoons + 1/2 cup ghee + for greasing.
4 tablespoons milk.
1 cup sugar.
1/4 tsp green cardamom powder.
1/4 tsp nutmeg powder.
8-10 almonds, sliced.
8-10 pistachios, sliced.

Method.

1. Sort gram flour through a fine screen into a parat and dispose of the residue.
2. Heat 2 tbsps ghee and milk in a non-stick pan. Put both over the gram flour.
3. Mix thoroughly with your fingers so that no swellings are formed and it resembles bread crumbs. Pass it through a screen again and reserved.
4. Grease a burfi tray with some ghee.
5. Heat a deep nonstick pan. Add sugar, 3/4 cup water and cook on medium heat till the syrup reaches 1 1/2 strings consistency.
6. Heat 1/2 cup ghee in a non-stick kadai. Include the prepared gram flour mix and cook, stirring continuously, on low for 15-20 minutes or till fragrant and the flour turns golden brown.
7. Include cardamom powder and nutmeg powder. Get rid of from heat and include the hot sugar syrup when the besan mixture is still hot. Mix constantly to ensure that no lumps are formed. Continue to blend till it reaches setting consistency.
8. Put onto greased burfi tray and tap it on a flat surface to flatten it. Garnish with almonds and pistachios. Let it cool and set for 15-20 minutes.
9. Cut into squares and serve.

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