In a pot over low to medium heat, add the butter. Once melted, add wheat flour and cook.
Keep stirring, so it does not burn or stick to the pot.
Once the flour is golden and fragrant, add the grounded gond, green cardamom and nutmeg powder. Mix it well. You will hear a faint cracking sound as the gond cooks.
Once it stops cracking, add the jaggery and keep it mixing and making sure the jaggery is well incorporated with the wheat flour.
If you feel the mixture is dry, you may add butter at this stage
Ensure jaggery pieces are small and similar sizes so they melt evenly.
You can check if it's done by taking a small portion in a spoon and making it into a ball. If it forms a ball without falling apart, your pak mixture is ready.
Pour the mixture into a tray, and use a spoon to flatten it into a single layer. Garnish with sliced almonds and use a spoon to press the almonds into the pak, so they stick.
Use a knife and score your paak. Cut vertically and horizontally to get squares.
Let it cool for at least 2-4 hours, depending on the room temperature. Once the pak has hardened, use a spatula to remove the pieces from the tray.
Enjoy as a dessert or snack. Gond pak can be stored at room temperature in an airtight container.
Keyword gond pak, gond pak with jaggery, gunder pak