Shift all-purpose flour and baking powder.
Beat vegetable ghee and mix sugar and beat till smooth and fluffy. Add cardamom and nutmeg powder and saffron milk, mix well. Mix all-purpose flour mixture, add milk and knead the flour to puri-like consistency.
Soak almond and remove the skin and chop almond and pistachio into fine pieces.
Dust the roller and roll out 1/4 inch thickness chapatis. Sprinkle almond and pistachio pieces and roll out. Cut the biscuit with the biscuit cutter and make holes with the fork.
Grease and dust oven tray. Keep the biscuit in the tray, as such that they are 2 inches apart. Leave the contents for 1/2 hour.
Bake them in the oven for 20 at 350 degree F.