1. Heat milk and sugar till almost half in volume.

2. Add cardamom powder, mix well.

3. Cool to room temperature.

For rolls:

1. Heat coconut and milk in a nonstick pan.

2. Stir and cook till thickened.

3. Add sugar, stir and resume cooking till a soft lump forms.

4. Cool till warm.

5. Shape into 2" long 1" thick cyrlindrical rolls.

6. Keep aside.

For batter:

1. Mix all ingredients of batter together.

2. Add enough water to make a thick batter.

3. It should be able to coat the back of a spoon.

4. Heat a nonstick tawa or other griddle.

5. Spread a tbsp. of batter to form a thin pancake.

6. Place one coconut roll in centre, and roll up pancake.

7. Repeat for all batter and rolls.

To proceed:

1. Place the rolls in a shallow glass dish.

2. Pour milk sauce over them.

3. Garnish with chopped almonds and pistachios.

4. Chill well before serving.

Making time: 1 hour (excluding chilling time)
Makes: 12-14 rolls approx.
Shelflife: 1 day or 2 (refrigerated)