Wash and peel 250 grams of ginger. Cut it into small pieces and add them to a mixer jar. Grind into a smooth paste and keep it aside.

Take 250 grams (about 1½ cups) of ghee. Add 2 ladles of ghee to a pan and then add the ground ginger paste. Sauté on a low to medium flame until the ghee separates from the sides and the paste slightly changes colour. Transfer the paste to a plate and keep it aside.

Next, add some ghee to the pan and fry ¼ cup (50 grams) of gond on a low flame until it completely puffs up. Remove it to a plate and crush it.

In the same pan, add 1 cup coarse wheat flour and roast it on a low flame. Add some ghee while roasting. Roast until the flour changes colour and becomes aromatic.

Now add the roasted ginger paste and mix well.

Switch off the flame and add ½ cup dry coconut, 2 tablespoons watermelon seeds, ¼ cup chopped cashews, ¼ cup chopped almonds, crushed gond, 1 tablespoon ganthola powder, 1 teaspoon cardamom powder, and ½ teaspoon jayphal powder. Mix everything well. The mixture is ready.

Add the remaining 2 tablespoons of ghee to a pan. Add 250 grams (about 1½ cups) of jaggery and melt it on a low flame, stirring continuously. Do not cook the jaggery.

Add the melted jaggery to the Adu Pak mixture and mix well.

Grease a plate with ghee and transfer the Adu Pak mixture into it. Garnish with poppy seeds and almond slivers.

Allow it to set for 4–5 hours, then cut into pieces.

Serve Adu Pak and store it in an airtight container.