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