Mohan thal

Ingredients:

2 cups Gram flour (basen)
6 tablespoons unsalted butter or ghee
1 tablespoon warm milk
1/2 cup heavy cream
1 cup milk powder
1 teaspoon cardamom seed powder
1 1/4 cup Sugar
1/2 cup water
2 tablespoons sliced almonds
Special Equipment:

Candy Thermometer
Method:

Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
Add the milk. Milk should be warm, and rub the mixture again between your both palms.
Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
Mix the milk dough with gram flour mixture togather and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma. Tips: stir fry continuously making sure it stays powdery.
Let it cool and add cardamom powder mix it well.
In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
Cut the mohanthal into 1-inch square shapes while it is still warm.
Serve at room temperature. At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.