Making dough...... Take whole wheat flour in a bowl. Add sufficient water and knead into medium soft dough. Cover with a damp cloth and rest for minutes.
Making Rabdi.... In a heavy bottomed pan, heat the milk and sugar and bring to a boil. Move aside, the cream that floats on top, and stick it to the sides of the pan. Reduce heat to medium and add the heavy cream.
Keep moving the frothy cream layers that come on top, towards the side of the pan and keep stirring every few minutes or so. Watch it closely so as to not burn the milk.
If you want to see how much the milk has reduced in quantity, bring the heat to the lowest and the milk will settle down and you will be able to see. You want the milk to reduce to at least half its original quantity.
Add the ground cardamom and saffron strands and cook till the milk has reduced to half its original quantity. Add almond slices, dry rose crushed, and crushed pistachios mix well. Let it cool in the pan.
Once cool, pour it into a bowl and scrape off all the cream that you moved to the side and stuck to the pan. Add this to the rabri. Refrigerate freeze for mins to chill.
Divide the dough into eight portions. Roll out each portion into a puri, place a portion of stuffing in the centre, gather the edges and roll into a ball. Further roll out into a paratha.
Heat a tawa, place the paratha on it and roast on medium heat. Flip over and drizzle a little ghee all round. Flip again and drizzle some more ghee and roast till both sides are equally light brown.
Place the paratha in a plate, put a little rabdi in the centre, sprinkle pistachios and some crushed rose petals and serve hot.