Mohan Dal

Fresh besan - 1 cup
Grated khoa - 1 cup
Ghee - 1 cup
Sugar - 2 1/2 cups
Finely chopped cashew - 2 tbsp
Cardamom powder - 1/2 tsp
Saffron - 1/4 tsp ( warm & powder)

Roast besan in 2 tbsp ghee on a low flame till raw smell goes.
Cool & mix with grated khoa without lumps.
In a vessel make a sugar syrup with the given sugar & 1 cup of water.
When one-string consistency is reached, remove the vessel for a minute, add the mixture, mix well without lumps & put the vessel back on fire.
Go on stirring, adding warm ghee little by little till soft ball consistency is reached.
Add spices & remove from fire.
Go on stirring till a chappathi dough consistency is reached.
Sprinkle chopped cashews in a greased plate & empty the dough on it so that the nuts will stick well to the burfi.
Cool & cut into pieces.