Heat 2 tablespoons ghee in a heavy bottomed vessel. Add gond and sauté on medium flame till it puffs up and changes color. Remove with a slotted spoon and set aside in a plate.
In the same ghee, add the almonds and pistachios and sauté for 2-3 minutes and remove with a slotted spoon and set aside in the bowl.
Next add the grated dried coconut and sauté for 3 minutes and set aside in a separate bowl.
In the same vessel, add a tablespoon of ghee, add the semolina and sauté for 8-10 minutes on low medium flame or till light pink in color. Remove and set aside in a separate wide plate.
In the same vessel, add 2 tablespoons of ghee and the besan and sauté for 8-10 minutes on low medium flame. Remove from vessel and add to the plate in which semolina has been placed.
In the same vessel, add the remaining ghee and add the atta. Sauté on low medium flame, mixing continuously so that it does not burn, about 15-20 minutes. Turn off flame and remove to the plate in which semolina and besan have been placed.
Set aside 5-6 roasted almonds and 6-7 pistachios for garnishing and grind the remaining roasted nuts to a fine powder. Remove and add to the wide plate which has the roasted wheat flour, besan and semolina.
Next, grind the roasted gond and dried coconut to a coarse powder and add to the wide plate.
Next, add the ginger powder, saunf powder and cardamom powder to the rest of the ingredients and mix well. Allow to come to room temperature.
Add the powdered sugar and mix well so that all the panjiri ingredients are well combined. Cool and store in an airtight container.
At the time of serving, remove to a serving bowl and garnish with roasted almond and pistachio slivers. It can be eaten as is or with warm milk.