Firstly, in a mixer jar take 1 cup badam and grind to coarse powder. Keep aside.

In a pan heat ¼ cup ghee and fry 2 tbsp gond.

Fry the gond till they puff up and turn crystal.

Drain the gond and crunch them in a plate.

Now in the same ghee, fry 2 tbsp sunflower seeds and 2 tbsp dry coconut.

Transfer them to the plate and keep them aside.

Heat ¼ cup ghee and add prepared badam powder and roast well.

Roast until the badam powder turns aromatic and changes colour slightly.

Add in ¾ cup milk powder and roast until the mixture turns aromatic. Instead of milk powder, you can use khova.

transfer the roasted badam and milk powder onto the plate and mix well. Keep aside.

In a large kadai take 1 cup jaggery and ½ cup water.

Stir and dissolve the jaggery. Continue to boil until the jaggery syrup attains 1 string consistency.

Add in pinch of saffron food colour, 2 tbsp poppy seeds and mix well.

Further add roasted badam mixture, ½ tsp cardamom powder and ½ tsp kesar.

Mix well making sure everything is well combined.

Transfer the burfi mixture to the tray lined with baking paper.

Top with 2 tbsp almonds and press gently.

Rest the pak for 1 hour to set well. Now cut into pieces and enjoy.

Finally, Badam Pak Recipe is ready to enjoy for a month.