Kned a firm dough, cover and let it rest for half an hour. Now add water and massage the dough.the water will start turning milky.once it's thick and white like milk and you are left with a lump of stretchy rag type of dough, it means you are done. It takes about 15-20 minutes to milk it. Strain the milk.

Grease a steel plate with ghee and keep it ready.
Pour the Maida Ka doodh / milk in a kadai (big enough to comfortably stir it). Add the saffron water also. Keep on stirring with a flat steel/wooden / silicon spatula till it forms a lump...it hardly takes 5 minutes to form the lump. Add in half the quantity of ghee and keep mixing and stirring.for another 10 minutes.in between add the char magaz also.

Now add the orange food color powder and mix well (if you want you can add the color after you add the sugar).you can skip the color if you don't want dark intense orange color.add the remaining ghee (you will observe that the Halwa looks dry at this stage/time) and bhunno more for few more minutes.say about 3-5 minutes. Add in the sugar and mix well. Now add the kewra water and mitha Attar also and keep on stirring (bhunnoing it) it.for almost 8- 10 minutes.

It will thin down a bit with the melting of sugar but will start thickening again cook till the ghee starts oozing out (or separating out) from the Halwa. Put off the flame and pour all the Halwa in the steel plate and spread and flatten it.sprinkle the pistachios slivers if you are using it for garnishing.let it cool and come to room temperature and set. I had left it for two hours. Then cut into square size barfis. Now your Muscat Halwa is ready to be served.
Bon Appetit!