Gundar Pak Recipe: The Crunchy, Golden Sweet from Rajasthan That’s Pure Joy

Make Gundar Pak, a festive Rajasthani sweet of puffed edible gum (gond) and nuts in sugar syrup. This unique, crunchy treat is perfect for winter, weddings, and boosting energy. Full recipe.

Gundar Pak is a textural adventure in a sweet. Hailing from Rajasthan, this unique confection is all about the delightful crunch of puffed edible gum (‘gond’ or ‘gund’) held together in a brittle of sugar and ghee, loaded with nuts. It’s golden, it’s crunchy, it’s nutty, and it has a mysterious, almost honey-like flavor from the gond. Unlike any other sweet, eating Gundar Pak is a fun, noisy, and utterly satisfying experience. It’s a winter and wedding favorite, believed to provide warmth and strength.

Traditional & Regional Value of Gundar Pak

Gundar Pak is a specialty of Rajasthan, a state known for its long-lasting, travel-friendly sweets. The edible gum (gond) is considered highly warming and strengthening, making this a winter specialty and a common sweet given to new mothers. It’s also a staple at Rajasthani weddings and large celebrations because it can be made in huge batches and stored for weeks. The sweet represents the resourcefulness of desert cuisine, utilizing locally available ingredients like gond and ghee to create an energy-dense food.

What to Eat With Gundar Pak

It’s a standalone candy-like sweet:

• With Warm Milk: The classic way to eat it, especially in winter. The milk softens it slightly.
• As a Festive Snack: Served in bowls during parties or wedding receptions.
• As an Energy Bite: Packed for travel or as a quick pick-me-up during a busy day.
• On its own, broken into pieces and enjoyed for its pure crunch.

Is Gundar Pak Healthy?

Edible gum (gond) is known in Ayurveda for its bone-strengthening and warming properties. The nuts provide healthy fats and protein. However, Gundar Pak is held together by a significant amount of sugar and ghee, making it very high in calories. It’s a functional food in winter or for specific nutritional needs (like postpartum), but for the average person, it’s a calorie-dense treat. Enjoy a small piece for its unique texture and supposed benefits, but don’t consider it a daily health food.

Why People Love Gundar Pak

People are fascinated by its unique texture—the hard, glass-like sugar brittle embedded with crunchy, puffed gum and nuts. It’s incredibly fun to eat. The flavor of roasted gond is distinctive and addictive. It feels hearty and substantial. Kids love breaking it into pieces and the loud crunch it makes. For many from Rajasthan, it’s a taste of home and grand celebrations. It’s also a sweet that sparks curiosity and conversation whenever it’s served.

Watch video and learn how to make Gundar Pak Recipe

Tips & Tricks for Perfect Pak

• Fry Gond on Very Low Heat: It burns in a blink. Keep the flame low and remove as soon as they puff.
• Work Extremely Fast: Once the sugar syrup is ready, you have seconds to add the ingredients and pour it out before it hardens in the pan.
• Grease Everything: Grease your spoon, rolling pin, knife, and slab generously. The mixture is extremely sticky.
• Correct Sugar Stage: The hard ball stage is crucial. If undercooked, it won’t set hard; if overcooked, it will be too brittle and may taste burnt.

Delicious Variations to Try

• Coconut Gundar Pak: Add desiccated coconut to the mix for a different texture and flavor.
• With Poppy Seeds (Khus Khus): Add roasted poppy seeds for extra crunch and nutrition.
• Jaggery Gundar Pak: Replace half the sugar with jaggery for a deeper flavor and color (makes it less transparent).

Frequently Asked Questions (FAQ)

1. Where can I buy edible gum (gond)?

Look in Indian grocery stores, Ayurvedic shops, or online. It’s often sold as “Gond” or “Edible Gum Crystals.”

2. Why did my sugar syrup crystallize?

You stirred it after it started boiling, or sugar crystals from the side fell in. To prevent, brush the sides of the pan with water while boiling, and don’t stir once it starts boiling.

3. My pak is sticky and not hardening.

The sugar syrup didn’t reach the hard ball stage. You can try to re-melt it gently with a little water and cook it again, but it’s tricky.

4. How do I store it?

Store in an airtight container at room temperature. It will stay crisp for 2-3 weeks if kept dry.

5. Can I make it without nuts?

Yes, you can make it with just puffed gond. The nuts add flavor and texture but are not mandatory.

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Gundar Pak (Edible Gum Sweet)

Gundar Pak is a traditional Rajasthani sweet made from edible gum (gond), whole wheat flour, ghee, and jaggery or sugar. This nutrient-rich, energy-dense sweet is especially popular during winter as it's believed to provide warmth and boost immunity. It has a unique crunchy texture from fried gum and is often prepared for new mothers and during cold months.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Setting Time 30 minutes mins

Total Time 40 minutes mins

Servings: 20 pieces

Course: Dessert, Snack, Sweet

Cuisine: Indian, Rajasthani

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 cup edible gum (gond)
• 1 cup whole wheat flour (atta)
• 1 cup ghee clarified butter
• 1 cup jaggery grated or powdered

Nuts & Dry Fruits

• 1/2 cup almonds chopped
• 1/2 cup cashew nuts chopped
• 1/4 cup pistachios chopped
• 1/4 cup raisins

Flavorings & Spices

• 1 tsp cardamom powder
• 1/4 tsp nutmeg powder
• 1/4 tsp dry ginger powder (sonth)

Equipment

• Heavy-bottomed kadai or pan
• Slotted spoon
• Greased plate or tray
• Knife
• Mixing bowls

Method

 

1. Heat 1/4 cup ghee in kadai on very low heat. Add edible gum pieces and fry until they puff up and become crisp.
2. Remove fried gum with slotted spoon and drain on paper towels. Once cooled, crush lightly with rolling pin.
3. In same kadai, add remaining ghee. Roast chopped almonds, cashews, and pistachios until golden. Remove and set aside.
4. In same ghee, roast raisins for 30 seconds until they puff up. Remove and set aside with nuts.
5. Add whole wheat flour to remaining ghee. Roast on low heat until golden brown and fragrant (8-10 minutes).
6. Stir continuously while roasting flour to prevent burning. It should turn light brown and release nutty aroma.
7. In separate pan, melt jaggery with 2 tablespoons water on low heat until completely dissolved.
8. Strain jaggery syrup to remove impurities. Return to pan and cook until it reaches one-string consistency.
9. To roasted flour, add crushed fried gum, roasted nuts, raisins, cardamom powder, nutmeg powder, and dry ginger powder.
10. Mix all ingredients well. Pour hot jaggery syrup over the mixture and mix quickly until well combined.
11. Transfer mixture to greased plate or tray. Spread evenly and press down firmly with greased spoon or spatula.
12. While still warm, cut into squares or diamond shapes using greased knife.
13. Let gundar pak cool completely at room temperature for 30 minutes until firm and set.
14. Once completely cooled, separate pieces and store in airtight container.
15. Serve as energy snack during winter or as nutritious sweet treat.
16. Traditionally given to new mothers for postpartum recovery and during cold months.

Notes

Storage:
• Store in airtight container at room temperature for 3-4 weeks.
• In refrigerator, lasts 2-3 months. Bring to room temperature before eating if preferred.
• For longest shelf life, ensure all ingredients are completely dry before mixing.
• Keep away from moisture as gundar pak can become sticky.
• These actually improve in flavor after 2-3 days as flavors meld.

Substitutions:
• Sugar can replace jaggery - use 3/4 cup sugar (jaggery is less sweet).
• Add 1/4 cup desiccated coconut along with nuts for different texture.
• Include 2 tablespoons poppy seeds (khus khus) or flax seeds for extra nutrition.
• For postpartum version, add 1 tablespoon fennel seeds (saunf) and 1 tablespoon carom seeds (ajwain).
• Use almond flour or chickpea flour for gluten-free version (roasting time will vary).
• Replace some nuts with sunflower seeds or pumpkin seeds for different nutrition profile.

Pro Tips:
• Fry gum on very low heat - it burns quickly and becomes bitter if overheated.
• Roast flour until golden brown and fragrant - this develops nutty flavor.
• Jaggery consistency is crucial: one-string stage (220-222°F/104-106°C) is perfect.
• Work quickly once jaggery is added as mixture hardens upon cooling.
• Press mixture firmly while still warm to ensure it holds together when cut.
• Grease knife well before cutting to get clean edges.
• Traditional gundar pak should be slightly crumbly with crunchy gum pieces.
• For new mothers, increase ghee quantity by 1/4 cup for extra nourishment.
• These are very rich - one small piece per day is sufficient for energy boost.
• For children, make smaller pieces and reduce spice quantities.
• Test jaggery consistency by taking between thumb and forefinger - it should form one string.
• For perfect squares, use square pan and cut while still warm but set.