In a kadai, add 250 g or 1.5 cups ghee. Heat it, then add 250 g or 1.5 cups gond in batches and fry on medium flame until it completely puffs up and becomes crispy.

Fry all the gond in the same way, then crush it with a bowl and make it into a coarse powder.

In the remaining ghee, add ½ cup cashews and ½ cup almonds and fry them slightly. Remove onto a plate and let them cool. Add to a mixer jar and pulse-grind into a coarse powder. Keep aside.

Then, in the kadai, add 500 g or 4 cups mawa and roast it on low flame until ghee releases from the sides. Keep aside.

Now add 1 cup dry coconut to the kadai and roast it lightly. Keep aside.

In a mixing bowl, add crushed gond, dry fruit powder, roasted mawa, roasted coconut, 1 tsp cardamom powder, 1 tbsp dry ginger powder, and 1 tsp jayphal powder. Mix well. The gundar pak mixture is ready.

Now, in a pan, add 250 g or 1.25 cups sugar and 1 cup water. Mix well and cook the sugar syrup until it reaches one-string consistency.

Switch off the gas and add the gond pak mixture into the sugar syrup. Mix well.

Grease a plate with a little ghee and add the gond pak mixture. Press it slightly and garnish with almond slits and pistachio slits.

Allow the mixture to set for 6 hours.

Cut into pieces and enjoy gond pak for a month when stored in an airtight container. It stay good 10 days at room temperature and 1 month into refrigerator.