Makes 20 pieces

Ingredients

• 1/4              lb goond
• 1 1/2           lb butter
• 1 1/4           lb whole wheat flour
• 1                 cup powder milk
• 1 1/4           lb crushed almonds
• 3/4              lb goor
• 1/4              cup water
• 1                 tsp cardamom seeds crushed
• 1/2              tsp nutmeg powder
• 1                 tbsp kas kas(poppyseeds)
• 1/4              cup slivered almonds
• 1/4              cup slivered pistachio
• 2                 cups oil for frying goond

Instructions

1. In a frying pan heat the oil.  When the oil is hot add 1 tbsp of goond at a time.  The goond will pop up and it will be transparent. Turn it, making sure the goond is transparent on all sides.  Take it out of the frying pan into a colander and let it drain.  Leave it aside.
2. In a large saucepan over medium hot heat, melt 1-1/2 lb butter and fry the whole wheat flour. The flour is ready when the butter starts bubbling and the flour is golden brown, about 15 minutes.
3. Add the milk powder and stir it for a few minutes.
4. Remove from the heat, add the cardamom, nutmeg, crushed almonds, goond and mix well.
5. In a medium saucepan, over medium heat add chopped goor, remaining  and 1/4 cup of water.  Let it cook till the goor melts and the mixture starts to bubble, about 10 minutes.
6. Pour the goor mixture into the flour mix and mix well.
7. Over medium heat cook the mix for about 5 minutes stirring continuously.
8. Pour the mix into a well greased 10 X 12 inch cake tin.  Spread it evenly.  Sprinkle kas kas, slivered almonds and slivered pistachios.  Roll it with a rolling pin to make it smooth, or smooth it with the back of a spoon let it set overnight.
9. With a sharp knife cut into square or diamonds and serve.

The pak can be stored in an air tight container for a couple of weeks.