• 1 lb ghee
  • 4 oz gundh
  • 1 lb whole meal flour (Chapati flour)
  • 1 lb gur / jaggary
  • 1 small tin (200ml) evaporated milk
  • 8oz milk powder
  • 8 oz sliced almonds
  • 1 tsp cardamom
  • 1/2 tsp freshly grated nutmeg
  • 4 oz desiccated coconut
  • for decoration
  • 1 tablespoon sliced pistachios
  • 1 tablespoon sliced almonds


Heat the ghee and fry the gundh pieces until the pop, remove and set aside.

Fry the flour in the same ghee, until its browns and has a sweet aroma, add the gur or jaggary, stir until it melts.

Remove from heat and add the milk powder and the evaporated milk, coconut, almonds, nutmeg and cardamom.

Stir well and add the fried gundh Place the mixture on a greased baking tray, flatten and smooth the surface.

Decorate with the sliced nuts.

Cut the pak into squares, and remove gently. Place in an airtight container to store

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