In a pan heat one tablespoon of ghee and roast the nuts until golden brown. Roast each nuts separately. Once cooled grind in a grinder coarsely.
In a pan heat ghee and add the gram flour and roast until golden brown. Keep the flame on low.
Add nuts, vermicelli, coconut and milk powder and roast for 2 minutes.
Lastly add sugar and mix all on low heat. If the mixture looks dry add couple of spoons of ghee.
In a greased proof tray set the mixture and let it cool until it is set. Cut in squares and the marble paak can be stored in airtight tin for one month.
In cold winter months you can also add a layer of chocolate which tastes very nice.
