Soak the flattened rice in water for 5 minutes, drain excess water, and grind it into a coarse mixture using a mixer grinder.

Dissolve the saffron strands in warm milk and keep aside.

Heat ghee in a heavy bottomed pan on medium heat.

Add the mawa and stir until fragrant.

Add sugar and stir well until dissolved.

Add the ground poha, cardamom powder, and saffron milk.

Keep stirring until the mixture comes together and shines, and the ghee separates from the batter.

Grease a square cake tray with ghee.

Spoon the mawa batter into the tray and spread it evenly.

Garnish with chopped pistachios.

Refrigerate for an hour to set.

Cut into desired shapes and serve.