To prepare the pastry: MIX the flour and butter till the mix resembles breadcrumbs. Add sugar and chilled water as required to bind to a smooth dough. Chill. Remove from the refrigerator, roll out to a thin sheet and line a pie dish with the pastry. Bake in a moderately hot oven at 150oC for about 15 minutes. To prepare the filling: Melt 50 g. sugar in a heavy bottomed pan, add the walnuts and saute to make a praline. Separately saute the grated coconut along with 100 g. sugar till the mixture leaves sides of the pan. In another pan saute 50 g. sugar and 50 g. mawa till the mixture leaves the sides of pan. Add cardamom powder, stir well and set aside. Grind the moong dal to a fine paste. Fry this paste in ghee till the mixture is dark brown. Add milk, sauteed mawa and the remaining sugar. Cook till the mixture leaves the sides of the pan and is done. Chill all the mixtures separately. To assemble: Layer the pie with moong dal halwa, walnut praline and coconut filling in the same order. Top the flan with fresh cream and rose petals. To prepare the sauce: Bring the milk to a boil. Lower the heat and keep stirring over low heat till reduced to one-fourth the quantity. Add sugar, stir well and simmer for 10 minutes more. Add saffron and rose essence. Serve one triangular slice chilled along with warm sauce. NOTES : Pie layered with three unique Indian sweet fillings