Mix 1 cup of split yellow pigeon peas with 2 cups of water. Put it in a vessel and pressure cook it for 2-3 whistles with some water in pressure cooker.

Churn the dal with a hand blender.

Add the blended mixture in a round bottom pan on a slow or medium flame.

Once it is hot, add sugar. Stir it well till the sugar melts.

Reduce the flame and let the mixture heat up for some time.

In a mixing bowl, take 1 & 1/2 cup of wheat flour. Add 1 & 1/2 tbsp. of clarified butter (ghee) Add water and knead the dough for a roti.

Roll a little bit of clarified butter over the dough so that it doesn't dry out. Keep the dough aside for 10-15 minutes.

Once the dal mixture is boiling hot, add few saffron sprigs. Stir the mixture continuously so that it doesn't stick to the bottom of the pan.

Once the mixture thickens, add all the powdered flavourings (green cardamom powder, nutmeg powder and 1 tbsp. clarified butter.) Stir well.

After the mixture thickens completely and is difficult to stir, its ready. Keep it aside for some time and let it cool down completely.

Once it cools down, take 1 inch small balls out of the mixture.

Make small round ball (bigger than that of the mixture balls) of the dough as well and roll them into a small roti.

Place the sweet mixture ball in the centre of the roti and cover it by overturning the roti. Cut the edges with a sharp edged bowl and roll again carefully.

Cook the roti by applying clarified butter (ghee) on both the sides and flipping it over the pan as required.

Serve the rotis with clarified butter (ghee) or milk.