|Milk||4 1⁄2 Cup (72 tbs)|
|Pistachios||15 Gram, skinned|
|Yellow color||1⁄4 Teaspoon|
1 In a pan, boil the milk,.
2 Add in sugar and color, and stir until sugar is dissolved.
3 Keep aside.
4 In a pan, heat the ghee.
5 Add in the suji (semolina) and flour along with cardamoms and cook, stirring until slightly brown.
6 Gradually pour in the milk.
7 Add in the khoya and stir until milk is absorbed.
8 Mix in the pistachios, almonds, magaz and the rest of the ghee.
9 Cook, stirring until the ghee starts floating on the surface.
10 Serve hot.