In a small pan roast the cracked wheat(daliya) in two tbsp of the ghee over medium heat, till it turns brown. Set aside.
In a heavy-bottomed pan, over medium high heat the milk, and heavy cream.
Boil till mixture thickens (takes about 40 minutes), stir occasionally and scrape the milky residue that accumulates on the sides.
Add roasted cracked wheat and sugar. Mix well.
Keep cooking for about 20 more minutes, stirring occasionally, scraping the sides.
Add cocoa powder. Mix well.
Add 1 tbsp ghee, cashews and almonds
Stir continuously till mixtures has become like soft dough and start leaving the sides of the pan and oozes fat. This should take about 15 to 20 minutes.
Transfer the Doda mixture to a 12-inch plate, shaping it into circle or square, 1/2 inch thick.
Sprinkle pistachios over Doda and lightly press them in.
While Doda is still warm, cut them in about one inch square.