Bharuch Style Gundarpak
A traditional Gujarati winter delicacy from Bharuch, this unique version of Gundarpak (edible gum fudge) is prized for its pale, creamy color and rich texture. Unlike the golden-brown varieties, this recipe calls for slow-roasting wheat flour and fine edible gum in ghee without allowing them to brown, resulting in a delicate, melt-in-the-mouth sweet. Infused with rose water and studded with fried almonds and raisins, it serves as both a luxurious treat and a restorative energy booster.
Ingredients
- 1 cup Ghee (clarified butter) (Originally '1 Sher' (approx 1 lb). Scaled to 1 cup for a standard home batch.)
- 1 1/2 cups Wheat flour (or All-Purpose Flour) (Originally 'Mill No. 1 Wheat Flour'. Use fine wheat flour or all-purpose flour.)
- 1/3 cup Edible gum (Gond/Dink) (Ensure it is finely crushed or 'fine gum' as per the recipe.)
- 1 1/2 cups Powdered sugar (Originally 'Maida Sugar' (fine powdered sugar).)
- 1/4 cup Almonds (Sliced.)
- 1/4 cup Raisins (Cleaned and stemmed.)
- 4 teaspoons Rose water
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Instructions
- 1Peel and slice the almonds. Clean the raisins, removing any stems.
- 2Heat the ghee in a heavy-bottomed pan or tinned vessel. Fry the sliced almonds and raisins separately until lightly golden and puffed. Remove them from the ghee and set aside.
- 3In the remaining hot ghee, add the wheat flour and edible gum. Roast over low heat (originally 'over coals'), stirring constantly. It is critical to cook the mixture thoroughly without allowing it to turn red or brown; keep it pale.
- 4Add the powdered sugar and the fried almonds and raisins to the mixture. Stir continuously to ensure it doesn't stick to the bottom or brown. Cook for about 5 minutes after adding the sugar, then remove from heat. Stir in the rose water.
- 5Pour the mixture into a deep, rimmed tray or thali to a thickness of about 1.5 to 2 inches. Pat it down evenly. Allow it to cool completely. Once set, cut into 3 to 4-inch square pieces and carefully remove them.
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