Ingredients

• 4              oz goond
• 1              cup vegetable oil for frying goond
• 2              Pkts sev (5.5 oz each)
• 1              lb butter
• 4              oz coconut
• 1/2           cup powder milk
• 1              lb almond flakes
• 1              can condensed milk
• 1/2           tsp cardamom coarsely ground
• 1/2           tsp ground nutmeg
• 1/4           tsp saffron threads
• 1/4           cup pistachios finely chopped as a garnish

Instructions

1. Heat oil in a fry pan and fry the goond.  The goond will double in size and become transparent.
2. Melt the butter in a large saucepan.  Break the sev and fry it in the butter for about 5 min.  The sev will be dark and fluffy.
3. Add the coconut and powder milk, cardamom, nutmeg, and saffron,  fry for 2 min stirring all the time.
4. Add the almonds, goond and condensed milk and mix well.
5. Pour the mixture in a 9 x 12 baking tray and spread it evenly.  Sprinkle the pistachio and cool it completly.
6. Cut into squares or diamonds and serve.
7. The Pak can be stored in an airtight container in the fridge for a month.

Note: You can bake the goond in the oven.   Spread the goond on a baking sheet and bake in a preheated oven at 300 degrees for 5 minutes.]