Traditional gujarati mohanthal (chickpea flour butter fudge)

Preparation

• To make the dhrabo place the gram flour in a bowl and add 1 tablespoon melted ghee and 2 tablespoons milk. Rub the mixture in between your fingers until it resembles breadcrumbs (almost as if you were making crumble topping for a fruit crumble). Allow this to sit for 30 minutes.
• Sieve the dhrabo mixture through a medium-holed colander (you can also use a ladoo sieve). Set aside.
• In a pan, add the ingredients for the sugar syrup and simmer until it is of a one-string consistency (this is the soft-ball stage if you have a candy thermometer). Keep this hot but do not let it go past the soft ball stage.
• In a wide karahi add one cup of ghee and the dhrabo mixture you have passed through a sieve. Cook this on a medium heat until it becomes a pinkish, almond colour. Keep stirring. Remove from the heat and allow this to cool until it is just warm. Add the cardamom powder, saffron, milk powder and mace powder.
• Pour the hot syrup over the cooked besan mixture (please be very careful!) and stir until fully incorporated. Add some orange food colouring if you wish to do so.
• Pour the mixture into a greased thali or wide dish with sides. Sprinkle with chopped almonds and chopped pistachios.
• Allow this to set for 4-5 hours at room temperature. Cut into pieces and devour.