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Gundar pak

Gundar Pak

Gundar Pak is a traditional Gujarati winter specialty. It's a warming and nutritious sweet fudge made from 'gundar' (edible gum), whole wheat flour, ghee, jaggery, and a host of warming spices like ginger powder, and nuts. It is believed to provide warmth and strength during the cold months.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: Gujarati, Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup edible gum Gundar
  • 1 ½ cups ghee
  • 1 ½ cups whole wheat flour atta
  • 1 cup jaggery grated
  • ½ cup grated dry coconut kopra
  • ½ cup mixed nuts almonds, cashews, walnuts, coarsely chopped
  • 2 tablespoons poppy seeds khus khus
  • 1 tablespoon ginger powder sonth
  • 1 teaspoon cardamom powder
  • 1 teaspoon nutmeg powder

Equipment

  • Mortar and pestle or grinder
  • Heavy-bottomed kadai or pan
  • Greased thali or tray for setting

Method
 

  1. First, you need to fry the edible gum. Heat about ½ cup of ghee in a kadai. Add the
  2. gundar crystals in small batches. They will puff up and become crunchy, like popcorn.
  3. Remove and crush them into a coarse powder.
  4. In the same kadai, add the remaining ghee.
  5. Add the whole wheat flour and roast on a low flame, stirring continuously, until it turns
  6. golden brown and aromatic (about 15-20 minutes).
  7. Add the grated dry coconut and poppy seeds and roast for another 2 minutes.
  8. Turn off the flame. Add the grated jaggery, crushed fried gundar, chopped nuts, ginger
  9. powder, cardamom powder, and nutmeg powder to the hot mixture.
  10. Mix everything very well and very quickly until the jaggery melts and everything is
  11. combined.
  12. Immediately pour the mixture into a greased thali.
  13. Level it and let it set for a few hours.
  14. Cut into squares and store in an airtight container.

Notes

● It is very important to fry the gundar properly until it puffs up completely. If it remains hard in the center, it will be sticky and hard to chew.
● Roasting the flour properly on a low flame is essential for the best flavour.
● This is a very rich and energy-dense sweet, meant to be eaten in small portions during
winter.