Gujarat Mohanthal Besan Ghee Fudge Festival Diwali Sweet

Method

1. 1

   Heat 3/4 cup ghee in a heavy pan on medium-low.

2. 2

   Add coarse besan. Roast on medium-low stirring continuously without stopping for 18 to 20 minutes.

3. 3

   The besan will go through stages — first raw smelling, then starting to colour, then golden, then a deep golden-brown with an intensely nutty aroma. Stop at the deep golden-brown stage.

4. 4

   Remove from heat. Add sugar water in a thin stream while stirring vigorously — the mixture will sizzle and spatter.

5. 5

   Stir until the sugar water is fully incorporated.

6. 6

   Add saffron milk and cardamom powder. Mix.

7. 7

   Return to very low heat. Stir for 2 to 3 minutes until the mixture comes together and pulls slightly from the sides.

8. 8

   Pour onto a greased tray. Spread to 1.5 cm thickness.

9. 9

   Press sliced pistachios and almonds on top immediately.

10. 10

    Cool completely until firm. Cut into squares or diamond shapes.