In a heavy bottomed pan, bring milk to boil.

Reduce flame to low and allow the cream to form as a fine layer on top. Do not stir milk.

Once the cream is thick enough, remove it gently with a spatula or slotted spoon. It is quite tricky. 

Instead you can refrigerate the milk at this stage so that the cream thickens and easy to remove.

Roast mawa, sugar and pistachios in ghee for a few minutes.

Take the cream, spread it out on a plate, place some filling inside and fold it as you fold a paan.

Garnish with saffron, silver varq and pistachios and serve immediately or serve it chilled.