1 cup plain flour (maida)
1 cup sugar ground
1/2 cup melted ghee
1/2 tsp. cardamom seeds crushed
Crush almonds and pistachios coarsely.
Mix together flour, sugar and cardamom.
Add melted ghee, and mix to hold together.
Add very little milk if required.
Take a 5″-6″ nonstick pan.
Sprinkle and press down sliced dryfruit gently.
Pat and shape into flat 1/2″ thick round.
Cook on very slow flame.
Rotate a little occasionally, very gently and carefully.
Cook till light golden from bottom and edges.
Cut into 4,6 or 8 triangles, as desired.
Serve warm or cooled.