Melt the butter and mix it with gram flour. Rub between both palms to prepare the mixture.
When the texture become a lightly rough powder, keep it aside for fifteen minutes.
Rub the mixture again between your both palms.
Take a pan and put cream and milk powder in it.
Cook on medium heat with continuous stirring continuously until mixture comes together and appears like a soft dough.
Remove the pan from heat and keep aside.
Mix the milk dough and gram flour mixture together.
Fry on medium heat with continuous stirring until it becomes light brown in color and starts giving off a sweet aroma.
Take note of one thing that stir fry continuously making sure it stays powdery.
Take it off from the heat and allow it to cool.
Now add cardamom powder and mix it well.
Take a saucepan and boil sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
Mix well the syrup with flour mixture.
Pour on an eight inch greased plate. Be careful to transfer it before the syrup cools down.
Be sure that Mohanthal should be about ? inch thick and shape it into a square shape on the plate.
Garnish bu spreading sliced almonds evenly over the top, while it is still hot.
While it's warm, cut the mohanthal into 1-inch square shapes.
Relishing Mohathal is ready to be served.
Serve at room temperature. At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.