In a mixture jar, add almond and grind it coarse powder on pulse grinding.

Now in a pan, add 1 tsp ghee and almond powder. Roast on low flame and take out into mixing bowl.

Then in a pan, add 1 tsp ghee and watermelon seeds. Roast on low flame and take out into mixing bowl.

Now in a pan, add dry coconut and poppy seeds. Roast on low flame and take out into a bowl.

Then in a pan, add 1 tbsp ghee, add mawa/khoya, and roast on low flame till the ghee is separate from its sides.

Take out into mixing bowl and mix all ingredients of badam pak.

Now in a pan, add sugar and water. Cook on medium flame till sugar is completely dissolved.

Then add saffron water and mix well.

Now cook sugar syrup till it reaches 1 string consistency.

Then add badam pak mixture into it. Mix well and cook till it leaves the sides of the pan.

Now add the mixture into grease plate. Cool down at room temperature.

Cut into pieces and serve.

Store it in air-tight container for 15 days on room temperature and 1 month in the refrigerator.