Katlu is a mixture of a lot of different spices, mixed together.  Katlu is given to new mothers, help her recover.  Katlu can be bought from any Indian grocery store or you can make your own.

• Turmeric helps heal internal wounds
• Fenugreek seeds prevents back and joint pain.
• Ajwain (carom seeds) soothes pain due to gas and indigestion.
• Dry ginger offers health benefits.
• Goond is an edible gum resin that is extracted from the bark of a tree.  Goond provides heat to our body and usually eaten in winter months.

Ingredients

• 1/2                 cup viriyari
• 1/4                 cup unsweetened coconut
• 1/4                 cup dill seeds
• 1/4                 cup ajwan
• 2                     tblsp dried ginger
• 1                     tsp nutmeg powder
• 1                     tsp cardamon powder
• 1/2                 tsp saffron
• 1/4                 lb goond
• 2                     cups oil for frying
• 1 1/2              lb unsalted butter
• 1 1/4              lb 100% whole wheat flour
• 1                     cup powder milk
• 1 1/4              lb almonds
• 3/4                 lb goor (jaggery)
• 1/4                 cup water

Instructions

In a coffee grinder, grind viriiyari, coconut, dill seeds, ajwan.

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 and make sure the goond is transparent on all sides.  Take it our of the frying pan into a colander and let it drain.  Leave it aside.

1. In a large saucepan over medium hot heat, melt 1-1/4 lb butter and fry the whole wheat flour. The flour is ready when the butter starts bubbling and the flour is golden brown, about 20 minutes.
2. Remove from the heat, add the viriyari, dill seeds, ajwan, ginger, nutmeg cardamom, crushed almonds,
3. In a food processor, chop the almond and add this to the flour mixture.
4. In a medium saucepan, over medium heat, add chopped goor, remaining 1/4 lb butter and 1/4 cup of water.  Let it cook till the goor melts and the mixture starts to bubble, about 10 minutes.
5. Pour the goor mixture into the flour mix and mix well.
6. Add the goond 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