In a mixture jar, add gond and grind it into fine powder.

Now in a pan, add coconut and dry roast on low flame. Takeout into the plate and keep it aside.

Then in a pan, add 1 tsp ghee and add dry fruits. Roast on low flame till it is slightly crisp.

Take out roasted dry fruits on the plate and cool down slightly. Then add into a mixture jar and crush it into a coarse powder.

Now in a pan, add ghee and wheat flour. Roast on low flame till flour changes its color and becomes aromatic.

Then lower the flame and add gond gradually. Mix well till gond is completely fried and puff up.

Now switch off the gas and add dry coconut, coarsely grinded dry fruit powder, ginger powder, ganthola powder, and cardamom powder. Mix well.

Then remove the pan from the gas, add jaggery into the mixture, and mix well.

Set the pak mixture into the greased thali and allow it to cool.

Cut it into pieces and serve.