PREPARATION

1. In a mixing bowl, add 100 grams wheat flour, 50 grams all purpose flour, 80 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Take a pan, add 2 tablespoons semolina and dry roast for 5 - 7 minutes or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Take a another pan, add 1 tablespoon cashews, 1 tablespoon pistachios, 1 tablespoon almonds and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender.
7. Blend it into a powder and keep aside.
8. In a bowl, add 30 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
9. Soak for 20 minutes.
10. Take a pan, add 100 grams grated coconut and mix it well.
11. Roast for about 3 - 5 minutes on medium heat.
12. Then, add the roasted semolina and mix it well.
13. Add 100 grams sugar and mix it well.
14. Now, add 200 milliliters milk and mix it again.
15. Bring it to a boil.
16. Cook until the sugar is dissolved completely.
17. Add the soaked saffron milk, 1 teaspoon ghee and mix it well.
18. Bring it to a boil.
19. Now, add the blended nuts and mix it well.
20. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
21. Add 1/4 teaspoon cardamom powder and mix it well.
22. Remove it from heat and allow it to cool.
23. Take a ball from dough and dust it with wheat flour.
24. Flatten it with the help of a rolling pin.
25. Add some prepared mixture on it and spread it evenly.
26. Place the another roti on top of it and seal the sides properly.
27. Make a pattern with the help of your fingers. (See Video)
28. Heat some ghee on a tawa, place the prepared roti on it.
29. Brush it with ghee and flip it gently.
30. Cook until it turns golden brown in color from both sides.
31. Remove it from heat and place it on a baking tray.
32. Preheat the oven to 350°F/180°C. Bake for about 10 - 12 minutes.
33. Remove it from oven and brush it with ghee.
34. Garnish with pistachios.
35. Serve.