Method:

# Sift both flours together.
# Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
# Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
# Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
# Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
# Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.