In a pan heat water and sugar. Boil until it comes to single thread consistency. Remove from flame and set it aside.

In another pan bring milk to boil.

Keep on low flame and when the cream becomes a firm layer on top, push it to the edge of the pan.

Keep on doing this until the cream layer collected at the sides is dry.

Remove it and place it on a plate.

Keep on repeating this and placing the collected cream on top of the previous layer until the whole batch of milk is over.

Shape the cream into a square block.

Slice it into small squares.

Fry them until golden in ghee. Keep flame medium else the pieces will burn.

Remove them from ghee and add them to the syrup.

Let them soak for 10 minutes. 

Remove from the syrup, garnish with pistachios and serve.