Gundar Pak (Step-by-step recipe pictures) (2024)

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.

WINTER WARMER FOODS IN GUJARAT

In Gujrati kitchensKatlu, 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 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 paknot only popular in Gujarat but across north Indian states like Rajasthan, Haryana, Uttar Pradesh, where winter are so harsh.

Every region has theirown 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, mawaand wheat flour.

WHAT IS GUNDAR AND IT’S BENEFITS

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.

According to our ancestors and ayurvedic health experts, Gundar has many nutritional and ayurvedic health benefits. It is great for boosting immunity, stamina and health. Gundar is also ideal for nursingmothers.

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 KATLUor BATRISUMIX 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 gundarand 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.

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