Immunity boosting atta pak

Ingredients

whole wheat flour ¾ cup or 125 gm 

ghee ½ cup or 125 gm

water  ½ cup or 125 ml

jaggery/gud ¾ cup or 175 gm

 mixed nuts, raisins chopped finely  ¼ cup 

Khuskhus/poppy seeds  1 tbsp

desiccated coconut   2 tbsp

cardamoms seeds only 1/2 tsp

gond / edible gum 1 tbsp

 

Instructions Heat 2 tablespoon ghee in a pan,add pieces of gum/gond and cook until they are golden brown. Keep the pieces of gum/gond aside, keep the ghee for later use in the recipe. Crush the pieces of gum/gond once cool. In a pan,add flour and cook on low or medium flame stirring continuously until light brown, this will take around 10-12 minutes. Add ghee to roasted flour and stir well. Let it cook on a low flame. Keep stirring so that it it is evenly cooked and gets a good brown hue. Add poppy seeds and crushed gond/gum.Mix well. Add the desiccated coconut, chopped nuts, along with cardamom seeds to the flour. Heat water in a sauce pan. Add jaggery to it. Let it boil until you get one taar syrup. When you touch the liquid, it should feel sticky. This step can be while stirring the flour mixture. Add jaggery syrup to the atta mixture. Cook for 1-2 minutes on a medium heat. Turn off the heat once the jaggery syrup has been absorbed. Grease a tray and set the pak mix by spreading evenly with a spatula. Alternatively, you can line a tray with baking sheet and set it. Mark liness to cut into slices.Garnish with thinly chopped nuts or raisins as per your choice. Let this set for 2-3 hours and cut into required shapes.    

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