In a non stick pan add 1/3 cup of ghee, roast the semolina on low heat until its light golden brown.
Remove the roasted semolina in a bowl.
In the same pan add 1/3 cup of ghee and roast the wheat flour to light golden.
Transfer it in the bowl with semolina flour.
In the same pan again take the remaining ghee and roast the chickpea flour till it is light golden brown and emits aroma.
Add the soaked saffron and mix well. Cook for a minute. Add desiccated coconut remaining ghee and nuts and cook for a minute. Turn of gas and transfer to the bowl with the roasted flours. Mix everything well.
Add nutmeg, cardamom powder and the icing sugar and mix everything really well.
Transfer the mixture over large greased tray.
Sprinkle the slivers of pistachios, khus khus and saffron. Press lightly with a spatula. Let it set for couple of hours and cut the Amrat Paak in squares.
