Katlo pak

Step 1: Heat 1 ¾ oz ghee in a small pan and fry 1 ¾ oz gum arabica (edible gum, gund) a little at a time until it puffs up. Drain and keep aside; crush any large pieces.

Step 2: Heat 9 oz ghee in a large heavy pan over a low heat. Add 6 ½ oz coarsely ground wheat flour, 1 ⅝ oz finely ground wheat flour and 2 ⅛ oz porridge oats and roast, stirring all the time, until golden brown and fragrant.

Step 3: Add 1 ¾ oz fresh coconut and cook for 2 minutes.

Step 4: Stir in 5 ½ oz almonds, 1 ⅝ oz desiccated coconut, 1 ¾ oz pistachios, 2 ½ oz dry dates (kharek), ⅞ oz katlo (katlu) powder, 3 tbsp dill seeds, 1 tsp ground turmeric, 1 tsp ground mace, 1 tsp ground nutmeg, 1 ¾ oz ground ginger, 6 tbsp aniseeds, 1 tbsp fenugreek seeds, 1 ¾ oz icing sugar, 1 tsp saffron, 1 tsp ground cardamom and the fried gum. Take off the heat and mix well.

Step 5: For the jaggery pie, heat ⅔ oz ghee in a pan and melt 3 ½ oz dates in it, stirring.

Step 6: When the dates have melted, add 8 ½ oz dark jaggery (bhilli gor) and keep stirring until it melts.

Step 7: Then leave it on the heat without stirring. When bubbles start popping on the surface, the pie is done.

Step 8: Mix the jaggery pie and flour mixture together thoroughly and press into a greased 20 x 30 cm tray.

Step 9: Decorate with 2 tbsp flaked almonds and 2 tbsp flaked pistachios and press them in lightly.

Step 10: When cool, cut into pieces and store in an airtight container for up to a month.