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Ingredients:
For the cashew layer-
1/2 cup cashewnut powder,
1/2 cup khoya,
1/2 cup castor sugar (or as per taste),
Few strands of saffron.

For the mango layer-
2-3 tbsp mango pulp,
1/2 cup khoya,
1 tbsp dessicated coconut,
2 tbsp castor sugar,
2 drops of yellow color (optional),
2-3 drops of mango essence.

Other-
Cornflour for binding if required.
Dry fruits as per taste,
Silver Warak.

Method:
Roast the khoya lightly on a low flame for 2 minutes. Do no change its color.
Mix ingredients for cashew layer and knead a soft dough, add cornflour if required.

Similarly mix all the ingredients for mango layer and knead a soft dough too.
Now divide both the dough into equal portions (approx 2) and using a rolling pin roll make a medium thin round or any shape. Cut the edges of this to get a square out of it. Similarly
roll out all the other balls of cashew and mango mixture seperately. Now place a cashew layer in a plate, place mango layer over it and spread dry fruits on it. Carefully roll both the layers together towards the other end of the square, to form a long roll. Seal its ends properly. Similarly prepare the other roll. And slice these rolls into small pieces. Apply silver warak to it and serve.