Monthaal

Roshan was my dearest friend Kaniz's mother. Kaniz and I were neighbors in Nairobi and she quickly became like a younger sister. Her mother taught me to make these little tidbits of joy, these tiny droplets of happiness, these all good things rolled into one.
Monthaal is a traditional Gujrati dessert, which is typically prepared for festive occasions; taken to temples as offering, wedding or Diwali celebrations. I prepare it when I'm feeling festive or in the mood to roll happiness in my mouth.
Monthaal can be kept without refrigeration for 3-5 days.

Serves: 10 (unless it's my daughter; then just 1)

Ingredients:

Gram flour: 1cup
Butter: 60grams
Sugar: 1cup
Water: 4-5Tbsp
Milk Powder: 1cup
Saffron: few strands
Butter/Oil/Ghee: to grease

Directions:

1. In a pan, dry roast 1cup of gram flour, on very low heat, till it turns light golden brown

2. Add in 60grams of butter. Combine butter with flour and continue to cook on low heat.

3. In another saucepan, dissolve 1cup of sugar with 4-5Tbsp of water. Continue to cook and stir till sugar melts and reaches 1 thread consistency.

4. In gram & butter mixture, add 1cup of milk powder; be careful, milk powder doesn't burn (powder milk tends to burn quickly). Stir & mix well.
5. Add in sugar syrup and a few strands of saffron.

6. Set out cooked mixture in a butter/oil/ghee greased platter.

7. With a butter knife, mark out pieces. Allow to cool. Serve with love.