Gundar Pak or gond pak - Edible Gum Fudge is a traditional Gujarati delicacy which is often prepared during the winter season. These exotic and unique taste bars consists of  Bawal/Baval Gundar or gond ( edible gum ) ghee, jaggery and lots of special herbs and spices.

Here is how to make gond pak recipe with jaggery.

In Gujrati kitchens Katlu, Methi Ladoo, Vasanu or Gundar Pak these are the few of the winter warmer delicacies which are prepared exclusively when the mercury drops.

These sort of recipes were devised by our ancestors to serve as a delicious tonic to keep the body in good condition during harsh winters. All these hearty and homemade winter foods are wholesome, comforting and make you feel so good in the frigid winter months.

The sweet and mildly spicy winter warmer dishes that are herbal recipes fortifies the immune system and energises it. Traditionally these winter warmers such as Pinni are eaten at breakfast with a glass of milk.

WHAT IS GUNDAR PAK?

Gundar pak also known as gund pak or gond pak in other region of India.

Gundar Pak is one of the most popular winter delicacy made in Gujarati kitchens. It is tasty and rich, the wholesome energy bar is prepared with edible gum, ghee, jaggery or sugar and special herbs and spices.

It has this unique but sharp intensity of flavours, but one can get used to so quickly. The Gundar pak not only popular in Gujarat but across north Indian states like Rajasthan, Haryana, Uttar Pradesh, where winter are so harsh.

Every region has their own recipes and method of making Gundar Pak, but let me tell you the end product is so mouthwatering and nutritious. Some Gundar Pak recipes include milk, sugar, mawa ( milk solids ) in some wheat flour and jaggery.

My recipe is without sugar, milk, mawa and wheat flour.

WHAT IS GUNDAR

Gundar, Gond or Gondh is an edible gum that is sourced from plant gums derived from the Middle Eastern legume or acacia plants. This gum producing plants are found in the Middle East, Rajasthan, Punjab and parts of Gujarat.

It is tasteless and odourless.

WHAT GOES IN MAKING GUNDAR PAK/PAAK

The main ingredients of this toothsome Gundar Pak are

Gundar / edible gum which is available in any Indian grocery store. It is available in 100g, 200g packets and in crystal form.

Ghee is a second must item in this recipe, use homemade desi ghee. Vegans can use coconut oil or dairy free butter.

Jaggery, if you are preparing this dish in the winter season, use fresh Jaggery that is available at this time. The colour of your Gundar Pak depends on which jaggery you have used.

Spices and Herbs, In Gundar Pak, dried spices and herbs are must. You can either buy whole spices and make powder at home or get readymade. If you don't want to buy a different powder then just get KATLU or BATRISU MIX powder, it will do the same job.

Nuts

Again rich and protein packed nuts are necessary for the Gundar pak, it won't matter which one you use but mostly in Indian households cashew, almond, walnuts and pistachios are used.

HOW TO MAKE GUNDAR PAK?

There are a couple of methods for this recipe. In most of the Gujarati households, Gundar is soaked in melted ghee of at least 12 hours before using it in this recipe, wherein other regions Gundar is directly fried in ghee. Both methods work perfectly, but in my recipe, I have combined both methods, let's see in the pictures.

Making Gundar Pak is not a tedious job but slightly time-consuming, also keep a couple of tips in mind when you prepare a jaggery syrup then you are all set for a delicious and irresistible Gundar pak!

First, grind the Gundar till you get a fine powder.
Sift through the wheat flour sieve. ( Still, there will be some bigger pieces left of the edible gum, don't throw but keep it aside. )
Melt ghee in a pan and add all the gundar powder, mix well and cover it with the lid and keep it aside for minimum 12 hours at room temperature.
Next day lightly roast the nuts and grind into the coarse powder.
Lightly roast the desiccated coconut.
Cut the jaggery into the small pieces or grate it.
Grease one tray and keep it aside.

Heat ghee in a kadai and fry the leftover gundar crystals. Keep it aside and mash it with your hands or a small stainless steel bowl.
In the same pan, add a couple of tablespoons of ghee, and add grated jaggery.

Keep the heat on low and let the jaggery melt completely, once you see the bubbles appear, add roasted nut powder, coconut, all the herbs and spices, white poppy seeds, raisins, nutmeg and green cardamom powder.
Quickly mix everything, then add soaked and fried gundar and combine all together.
At this stage, the mixture will get thick so quickly, and there is a chance that the mixture will stick to the bottom of the pan or kadai so work quickly.
Transfer the Gundar pak mixture into the greased tray, and level and press it with the back of the spatula.
Sprinkle pistachio slivers ( if using ) and press it again.
Leave it to cool for 40-50 minutes then cut into the desired shape.
If you don't want to set the mixture for bars, you may make ladoo, ( these are called Gunadar Ladoo or Gond ke Ladoo )
Let the Gundar Pak completely cool then store in an airtight container.
Have one big piece at breakfast time with a glass of milk or tea.

Gundar Pak

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Gundar Pak or Gond Pak is a traditional Gujarati delicacy that is mostly consumed during winter months. These wholesome and delicious bars prepared with Edible gum, nuts and various herbs and spices. Too good to miss!

Course Breakfast, Desserts, Indian sweet, Snacks

Cuisine Indian

Cook Time 30 minutes mins

soaking time 12 hours hrs

Total Time 12 hours hrs 30 minutes mins

Servings 22 pieces

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Equipment

• 1 Heavy base kadai
• 1 Grinder
• 1 Plate or tray

Ingredients

US Customary - Metric

• 200 gram Edible Gum Bawal/baval Gundar
• 250 gram Ghee Clarified Butter
• 500 gram Jaggery Gud/Gor
• 100 gram Desiccated coconut Sukha Nariyal
• 250 gram Nuts Almond, cashew, pistachio and walnuts
• 2 tablespoon Green Raisins Kishmish
• 3 tablespoon White Poppy Seeds Khus Khus
• 5 tablespoon Katlu powder A mix of 32 exotic herbs and spices
• 1 teaspoon Cardamom powder Elaychi Powder
• ½ teaspoon Nutmeg paowder Jaiphal Powder

Garnish

• 2 tablespoon Pistachio slivers optional
• 2 tablespoon Rose Petals

Instructions

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• In a grinder, grind gundar till you see fine powder.
• If you need sieve through the wheat flour sieve, leave it aside.
• Melt 200g ghee in a pan, add sieved gundar powder, mix well and leave it aside for 12 hours at room temperature.
• Next day or after 12 hours, lightly roast the nuts and coconut, grind it till you get a coarse mixture. Keep it aside.
• Heat about 30g ghee in a kadai, fry the leftover gundar pieces.
• Transfer in another plate and smash it with your hands or a bowl.
• In the same kadai, add more ghee and jaggery.
• Let the jaggery melt completely, once bubbles start to appear in the syrup add raisins, ground nuts and coconut powder, katlu powder, cardamom, nutmeg powder and poppy seeds.
• Mix everything quickly, then add soaked and fried gundar into the jaggery mix.
• Combine everything quickly and pour the mixture into the greased tray or thali.
• Sprinkle pistachio slivers if using.
• Let it cool for a while, cut into the desired shape.
• Once completely cooled, store in an airtight container.

Video

Notes

Instead of katlu powder you can use dry ginger powder, Soonth or Ganthoda Powder, Piprimul powder and Mari ( black pepper ) powder.

Nutrition

Serving: 1piece | Calories: 285kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 4mg | Potassium: 102mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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