Topra Pak

Topra Pak 3

Topra Pak
Topra Pak







Raw Goond, Fried Goond, Kas Kas Crushed Almonds and Pistachios



  • 1 1/4         lb butter
  • 1                 lb powder milk
  • 1                 lb unsweetened coconut
  • 4                 oz almonds crushed
  • 4                 oz goond
  • 2                 cups oil for frying goond.
  • 1/2             tsp each, elechi and jeifer
  •                     saffron
  • 2                 cans condensed milk
  • 1/4             cup crushed almonds and pistachio
  • 2                 tbsp kas kas(poppy seeds)Instructions
  1. In a medium saucepan melt the butter, add the powder and mix well.
  2. Put the saucepan in the preheated 350 degree oven. Every 15 minutes take it out mix and return the saucepan to the oven. Repeat it 2 more times. The mixture will be light brown in colour.
  3. Bake the coconut in the oven at 350 degree till light golden colour, about 20 minutes.
  4. In a wok heat the oil to 350 degrees and fry the goond
  5. Add the nuts, goond, elechi, Jeifer and saffron and the  condensed milk  to the saucepan and mix.
  6. Return the saucepan to the oven and cook for another 15 minutes.
  7. Pour the mixture in a 13 x 9 inch cake tin, smooth the top, sprinkle with almonds, pistachio and kas kas.
  8. Let it set overnight.
  9. Cut the Pak in squares and serve.

Pak can be stored in an airtight container in the fridge for a month.

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