Makes 15 Pieces

Ingredients

• 2             cups oil for frying 
• 4             oz goond
• 1             lb butter
• 1             lb pacific powder milk
• 1/2          lb coconut
• 1             lb crushed almonds
• 12           oz sugar
• 1/2          tsp crushed cardomom seeds
• 1/2          tsp ground nutmeg
• 20           strands saffron
• 1             can evaporated milk

For Decoration

• 1/4          cup silvered almonds
• 1/4          cup slivered pistachio
• 1             tbsp white poppy seeds(kas kas)

Instructions

1. In a small saucepan on medium heat, heat oil and fry the goond, a little at a time.   The goond will puff up and float on the top.  Remove from the oil and drain in a colander.
2. In a large saucepan, melt the butter and saute the milk powder and coconut till it is golden brown.  Remove the saucepan from the heat.
3. Add the almonds, sugar, cardomom, nutmeg and saffron.  Mix well.
4. Return the saucepan to the heat on medium heat, stirring well (for about 5 minutes) till the sugar melts.
5. Add the evaporated milk and goond and stir well till the butter separates. You 
6. Pour the mixture into a 10 x 12 baking tray.  Spread the mixture evenly.
7. Sprinkle almonds, pistachio and poppy seeds.
8. Let cool completely.
9. Cut into squares or diamonds.

The Pak can be stored in an airtight container in the fridge for a couple of weeks.

It can be frozen too.