Crush almonds and pistachios coarsely.

Mix together maida, sugar and crushed cardamom.

Add melted ghee and mix well so as to to hold them together.

Add very little milk, if required.

Sprinkle and gently press down the sliced dry fruits.

Pat and shape the dough balls into flat, 1/2" thick round shapes.

Heat a 4" - 5" nonstick pan.

Cook the rotis on a very low flame.

Rotate the roti occasionally, very gently and carefully.

Cook till it becomes light golden from bottom and edges.

Cut into 4, 6 or 8 triangles, as desired.

Apply silver foil, while warm.

:- Serve warm or cool.