PREPARATION

1. In a mixing bowl, add 150 grams all purpose flour, 2 tablespoons powdered sugar, 45 milliliters ghee and mix it well.
2. Add 80 milliliters milk and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. Heat 2 teaspoons ghee in a pan, add 170 grams khoa and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1 tablespoon powdered sugar and mix it well.
7. Add 45 milliliters milk, 1/4 teaspoon saffron and mix it again.
8. Cook for 3 - 5 minutes on medium heat.
9. Then, add 1 tablespoon almonds, 2 teaspoons raisins, 1 tablespoon desiccated coconut and mix it well.
10. Add 1/4 teaspoon cardamom powder and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Take a ball from dough and flatten it with the help of a rolling pin.
14. Cut it into half.
15. Brush the sides with water and roll it into a cone.
16. Fill it with the prepared stuffing and seal the edges properly.
17. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
18. Drain it on an absorbent paper.
19. In a bowl, add 45 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
20. Soak for 15 - 20 minutes.
21. Take a pan, add 1 tablespoon almonds, 1 tablespoon cashews, 1 tablespoon pistachios and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
22. Remove it from heat and keep aside.
23. Take a heavy skillet, add 1 litre milk and give it a stir.
24. Bring it to a boil. Boil for 10 - 15 minutes on medium heat.
25. Add the soaked saffron milk, 2 tablespoons condensed milk and mix it well.
26. Cook for 8 - 10 minutes on medium heat.
27. Now, add dry roasted nuts and mix it well.
28. Add 1/4 teaspoon cardamom powder and mix it again.
29. Cook for 5 - 7 minutes on medium heat.
30. Remove it from heat and allow it to cool for about 25 - 30 minutes.
31. Take a serving plate, place a samosa on it.
32. Pour the prepared rabdi over it.
33. Garnish with pistachios.
34. Serve.