Add the Gond granules and bloom them well.

To the bloomed Gond add all the milk.

Once it begins to heat up, add the khus-khus and magaztari.

Continue to cook for 10 minutes, while stirring continuously.

Now add all the sugar.

Continue to cook.

Add sooth and mix it well.

Carry on cooking it on a low flame for 5-7 minutes and add the almond meal and shredded coconut.

The mixture will thicken immediately on addition the of almond meal and coconut.

Take care of the spluttering mix while stirring it continuously.

When it gets thick enough add the remaining 1/4 cup of ghee.

You will notice the ghee will start separating and when you stir through the mixture parts a little, like when we test the donees of jam.

Let it cool completely.

Transfer it in a clean container of stainless steel or glass.

At the 11 to 12 degree C temperatures during winters, Pend stays well for a week at room temperature.

Since it is made of milk it tends to spoil fast.