Grind or coarsely chop up the almonds and pistachios and mix them with the granulated sugar. In a medium sized bowl, add the flour, semolina, baking powder, cardamom powder, khoya, ghee and sugar. Coarsely grind Coconut pieces, Almonds, Pistachios, Cashews and Walnuts. Add this also to the bowl.
Using warm Milk with Saffron, start to knead the ingredients together. While using warm milk, make sure to add it in smaller amounts while kneading, since there are chances that the milk needed is less or more depending upon the quality of flour and semolina. Likewise, don't panic if you require a greater quantity of milk.
Once done, let the dough rest in a warm place for about an hour. Later, knead the dough till pliable and let it rest till ready to use. Preheat your oven to 180.
In a greased baking pan lined with parchment paper or aluminium foil, start by taking out a small portion and flattening it out into discs of about an inch thick. Make them all that way and arrange leaving some space.
Bake for about 15 minutes. Then, lower the temperature to 150 and bake till competely done. This ensures proper baking. Let these rest for a few minutes before serving warm with fresh cream as a dip.They can be stored in airtight containers for later use. They stay good upto a month or more in the refrigerator.
