• Combine milk and sugar in a mixing bowl.
  
• Add cardamom essence.
  
• Mix until combined.
  
• Add milk powder.
  
• Mix it rapidly until it is well combined and it forms a lump-free mixture.
  
• Add ghee.
  
• Mix it again. Set it aside for 5-10 minutes.
  

PISTA MIXTURE

• Combine milk and sugar in a mixing bowl. Add Pistachio essence.
  
• Stir in milk powder.
  
• Mix it rapidly until it is well combined and it forms a lump-free mixture.
  
• Add crushed pistachios and food color.

  Tip — Green food color can be added to render these pistachio pinwheels a lovely hue and festive look. You may skip them altogether if you don’t prefer to add any color. The choice is entirely yours.
  
• Add ghee and mix it again. Set it aside for 5-10 minutes.
  

MAKE WHITE LAYER

• Add the white mixture to a heavy-bottomed pan.
  
• Keep stirring the mixture over medium-low heat. You need to be extra careful by maintaining the heat throughout the cooking process, as the milk mixture may stick to the base of the pan if cooked on high heat.
  
• Soon the mixture will start to thicken.
  
• 7-8 minutes into the cooking over medium-low heat, the mixture will start leaving the pan's sides.
  
• Turn off the heat.
  
• Transfer it to a bowl and set it aside to cool.
  

MAKE PISTA LAYER

• Start cooking the Pista mixture. Keep stirring the mixture over medium-low heat.
  
• 7-8 minutes into the cooking over medium-low heat, the mixture will start leaving the pan's sides. Turn off the heat. Transfer it to a bowl and set it aside to cool.
  
• Cool the mixture at room temperature for 1-2 hours. The milk powder dough will become firm as it cools. But if it is a hot and humid day, you can chill the mixtures in the refrigerator.

  Tip - Depending on the consistency of the dough, it may take longer for them to become firm.
  
• After they have cooled, they will form a non-sticky ball when rolled in between your palms.
  

ASSEMBLE PISTA MITHAI ROLL

• Once the mixture has cooled completely, knead it until perfectly smooth. This step is essential to reach the maximum creaminess that makes this recipe drool-worthy. After kneading, the dough will be non-sticky when pressed in between the palms.
  
• Shape the pista dough into a log. Cover and set it aside.
  
• Slightly grease the parchment paper sheet. Though parchment paper is already non-stick but trust me -greasing it really helps with rolling the white milk powder dough. Place the dough onto the greased sheet. Cover it with the other sheet and roll the dough as thin as possible.
  
• Uncover the rolled dough.
  
• Trim the uneven edges with a sharp knife. Remove the cut-out mixture and transfer it to the original conatiner.
  
• Place the pista roll at one end.
  
• Starting from that end, roll the two layers.
  
• Roll as tightly as you can. While rolling, Press the layers together just firmly enough so they stick.
  
• Once you reach the other end of the log, squeeze and secure the edges tightly.
  
• Wrap the pista mithai roll tightly in parchment paper or a plastic bag. After wrapping, roll the log on a flat surface to create a tight cylindrical log.
  
• Chill the pista roll in the refrigerator for an hour.
  
• Once the desired time has lapsed, unwrap the pista roll.
  
• Garnish with edible silver leaf and cut the log into round slices using a sharp knife. And don't worry, if your pista pinwheels come out more oval than round, they will still look elegant.
  
• Serve and enjoy!
  

MAKE SWIRLED PEDA

• With the leftover uneven edges, let's make some pista-swirled pedas. Roll each dough into small balls. Now, take three balls of each color ( white and pista) and arrange them in a circle, alternating white, pista, and white pista.

  Gently press the ball inwards until it forms a circle. Lift the ball and roll it in a rotating movement between your hands until it forms a swirl (just like a roti peda). Press the peda ball a little to flatten and run your fingers around the peda to smoothen the edges. 
  
• Your Pista-swirled pedas are ready. For more details on this technique - Please watch my chocolate-swirled peda recipe.