1. Sift 1 cup of All-purpose flour in a mixing bowl. Add 2 Tbsp melted and room temperature ghee to it and mix.

2. Add 1 Tbsp of water at a time and start kneading into a smooth dough. Use water as needed, and sometimes it takes 7 Tbsp plus or minus 1 Tbsp.

3. Grease the palm of your hand and turn it into one big smooth ball. Make 12 equal sized portion small balls from the dough. Flatten and roll into a circle shape, fold it into fourths and roll again into a triangle shape. 

4. Take a fork and poke holes to make sure that the cookies do not puff up when fried.

5. Heat oil in a pan to the medium-high setting, and fry all the prepared rolled dough. It should be lightly golden brown on both sides. Flip the cookies while frying to ensure even cooking. Can fry cookies in batches of two to three. Drain the excess oil from the cookies by placing it on a paper towel.

6. Take 2/3 rd cup of cashews in a grinder and blend it into a fine powder. A spice or coffee grinder will work. Now sift the cashew powder so that there are no lumps.

7. Take 2 21/2 cups of milk in a pot and set to medium temperature. Add 1/4 cup of sugar and mix well with a spoon or a spatula. Boil for 6 minutes by stirring in-between.

8. After 6 minutes, turn the stove off and add the cashew powder. Mix again gently so that there are no lumps in the sauce. 

9. The hot cashew sauce needs to be refrigerated for at least 2 hours. The sauce will thicken up after cooling in the refrigerator. 

10. Take one cookie and generously dip it in the cold cashew sauce or pour the sauce on the cookie a few minutes before serving.

11. Garnish with edible rose and pistachio.