Low fat paak

I love paak but not it's full fat content. My mom, through trial and error discovered a way to make it without the full fat but with the same flavour. It doesn't taste as heavy, rich and sweet as the full fat version of course, but i think that's a good thing!

Ingredients:
4 cups of spelt flour
1 cup of chick pea flour
1.75 cups of jaggery (indian concentrated sugar cane)
2 cups of olive oil plus 1 tsp for frying the gum arabic
1.4 cup of crushed fennel seeds
1/4 tsp of yellow food colour (optional)
3/4 cup of low fat/no fat evaporated milk
1 tablespoon of chopped gum arabic
1 tsp of ground cardamom
1/2 tsp of ground nutmeg
1/4 tsp of saffron (optional)
1 tablespoon of chopped almonds to garnish
1 tsp of white poppy seeds to garnish

1) In a small pot, add a tsp of olive oil and gum arabic and let the gum arabic melt/pop on medium heat.

2) Once the gum arabic has popped remove from heat and mix in the saffron, ground cardamom, nutmeg and crushed fennel. Leave aside for now.

3) In a bigger pot on low to medium heat, add the rest of the olive oil and then the flour, slowly. Mix well and keep stirring until the flour has cooked well and you can see the oil separating from the flour. It takes about 20 mins approx. since you are cooking it on low-med heat.

4) Add food colour, gum arabic mixture and jaggery and blend/mix well. Once the jaggery and gum arabic has melted/dissolved into the mixture then you are ready for the next step.

5) Add the milk and mix in well.

6) Transfer to a glass dish, spread and pat, to cool and set.
7) Garnish with chopped almonds and poppy seeds.
8) Once cooled you can cut into squares or diamond pieces.

Makes approx: 25 pieces
Calories per piece: 254, Fat: 18g, Carbs: 18g, Fiber: 3g, Protein: 4g, Sugars: 1g, Sodium: 13g