1.Boil soaked chana daal in a cooker with 1/4 cup water until 2 whistle on a medium flame. Switch off the flame and Let it cool till all pressure released.

2.Open the lid of the cooker when cooled and if any water is remaining dry it on medium flame.

3.Transfer this boiled daal in a blender and make a coarse paste.

4.Heat 1/2 of the ghee in a kadhai, add cardamom powder and ground dal paste.

5.Now fry dal paste stirring continuously with a spatula until it's colour changes and nice aroma starts coming.

6.Add 1/2 cup milk and fried semolina to it and cook this until all the milk gets absorbed.

7.Stir continuously to avoid sticking to the pan.

8.Add sugar, mawa (dried condensed milk) and remaining 1/2 of the ghee along with coarse powder of dry fruits.

9.Stir constantly till ghee start showing at the sides of kadhai.At this stage dal paste will start accumulating like a ball and nice aroma will start coming.Divide this mixture into two parts

10.and one part add orange colour and mix everything uniformly with a spatula. To the second part add coarse powder of pista and green colour and mix uniformly.

11.If you don't have pista don't worry. It is optional.Let the two dal pastes cool slightly for 2-3 minutes. Take a 15 inch diameter aluminium sheet. Make a ball out of orange colour dal paste.

12.Keep this orange colour ball on aluminium sheet and start rolling with the help of rolling pin. roll into a 1/2inch and 8inch in diameter thick

12.Line some broken nuts and choco-chips on the rolled chapati.Take green part make a ball and keep it on a aluminium sheet, start spreading with your fingers. Level it with rolling pin into 1/2 inch thick chapati.

13.Keep both layers one above the other and once again roll it with a rolling pin like a chapati.