First we will make the batter. For that in a big bowl add maida, castor or powdered sugar, rice flour and a pinch of salt. Give them a mix. Then slowly and gradually start adding milk to it until you get a flowly consistency as shown below. Remember to keep this mixture as slightly sweet as the filling inside it will also be sweet. The consistency should be like syrup. The batter should be lump-free. Now cover it and keep this aside.

Now we will move to filling part. Grind the mawa for 10 seconds so that it becomes free and doesn't gets crumbled up. Same way grind the coconut separately too for about 10 seconds, without adding any water. Keep both the things aside seperately. Now heat a pan and add 2 tsp of ghee in it. Then dry roast the coconut for about 30 seconds. Then add mawa to it and combine everything well. Now cook this mixture for about 3 minutes.

Now take a pan, add 2 tsp of ghee and fry the nuts and raisins until it turns golden. Keep this aside. Then add nolen gurr (dates jaggery) in the mawa-coconut mixture. Adjust the sweetness as per your taste. Now combine the mixture well. At this point of time add fried nuts and pomegranate seeds in it. Mix everything well and cook it on a low flame for about 3 mins. Your filling is now ready.

Now heat a pan. Give a small cut at the tip of the piping bag and rotate one the coloured bag over the pan as shown below. Keep the flame at the lowest. Now put about 2 tbsp of remaining white batter over it to make an oval shape. Then put a tbsp of filling on it and roll it.

Repeat the same process with the other colour too until the batter and filling gets finished.