Heat the pan slightly, add ghee along with grated mawa or khoya, and cook until it turns golden brown. Make sure you keep stirring otherwise it will burn easily. Now add the powdered sugar, desiccated coconut, and slivered almonds and pistachios. Mix well.
If using milk powder, add milk powder and milk and mix well. Add ghee and cook until it gets slightly thick. Add nuts, coconut and powdered sugar. Mix well.
Set the mixture aside to cool. Meanwhile, take the puff pastry out of the freezer and thaw it.
Once thawed, take one of the puff pastry sheet and open and cut it into three rectangles. Using the rolling pin, roll it out. Add the filling, press the ends firmly by bringing the ends from both sides so that the filling doesn't come out.
Place the filled rolls back in the freezer for a couple of hours.
Once ready to bake, heat the oven at 375 degrees. Take it out of the freezer and cut in to bite size and place it on the baking sheet.
Brush the pieces with milk or you can do an egg wash.
Bake it until it is slightly brown on top.
Take it out on a plate, you can sprinkle it with powdered sugar or you can drizzle sugar syrup and crushed pistachio and rose petals to give it a festive look.
