Mix almonds, pistas, cardamom, saffron, keep aside.
Grease both sheets on one side, keep aside.
Make sure to prepare everything before you start cooking Halwa.
Mix semolina, ghee, sugar, milk in a large heavy pan.
Place on stove on high heat, bring to a boil while stirring continuously.
Reduce heat, stirring continuously, till a very soft dough is formed.
Take off heat, add rose water and 1 tsp. ghee.
Temper by kneading with a spatula till smooth.
Place flattened lump in the centre of one sheet, greased side up.
Cover with second, greased side down.(I just use plastic wrap)
Roll as thinly as possible with a large rolling pin.
Before almost done, sprinkle mixed topping evenly over halwa.
Finish rolling, carefully peel off top sheet.
Mark pieces as desired, with a pizza cutter, while still soft.
Cut similar pieces from grease proof paper. Keep aside.
When halwa is cool and stiff enough to handle, carefully lift pieces.
Pile interleaved with greaseproof paper, between each slice.
Store in airtight container.