Gundar Pak (Edible Gum Sweet)
A traditional Gujarati winter tonic sweet made from edible gum (gond), rich milk, and aromatic spices. This restorative fudge combines the unique texture of fried gum simmered in milk with the crunch of almonds and pistachios, all bound together by a rich sugar syrup. Often consumed for energy and joint health during colder months, it offers a warming, savory-sweet flavor profile with hints of cardamom and nutmeg.
Ingredients
- 2 liters Whole milk (Buffalo milk preferred) (Originally '4 Sher'. High-fat milk works best.)
- 2 kilograms Granulated sugar (Originally '4 Sher'. Used to make a thick syrup.)
- 3 1/2 cups Ghee (Originally '1.5 Sher' (approx 750g). Text read '15' but context implies 1.5.)
- 500 grams Edible gum (Gond/Baval no Gundar) (Originally '1 Sher'. Acacia gum crystals.)
- 125 grams Almonds (Originally '1/4 Sher'. Blanched and sliced.)
- 125 grams Pistachios (Originally '1/4 Sher'. Blanched and sliced.)
- 125 grams Gokhru powder (Tribulus terrestris) (Originally '1/4 Sher'. A herbal ingredient available in Ayurvedic stores.)
- 2 tablespoons Cardamom powder (Originally '2 Tola'.)
- 1 teaspoon Nutmeg powder (Originally '1/2 Tola'.)
More recipes using Edible gum
Gundar Pak (Sweet Edible Gum Fudge)
A rich and restorative Gujarati winter confection made from edible gum (gond), milk, and ghee, known for its warming properties. This traditional "Gundar Pak" features crunchy fried gum simmered in milk until it forms a fudge-like consistency, sweetened with sugar and spiced with aromatic pipramul (ganthoda), nutmeg, and cardamom. The result is a unique, textured sweet that is both comforting and energizing, perfect for cold weather.
Gundar Pak (Spiced Edible Gum Confection)
This traditional Parsi winter confection, known as Gundar Pak, is a rich and restorative sweet designed to provide warmth and energy during colder months. The recipe combines the unique, jelly-like texture of edible gum (gond) with a luxurious blend of dried fruits, wheat starch, and aromatic spices like nutmeg, cardamom, and white pepper. Cooked in a generous amount of ghee and sweetened with sugar, this dense, fudge-like treat offers a complex interplay of crunchy nuts and earthy herbal notes, making it a cherished seasonal staple.
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.
Bharuchi Gundar Pak
A rich, traditional Gujarati winter delicacy from Bharuch, this energy-dense sweet combines edible gum (gond), dates, and wheat starch with a bounty of aromatic spices and nuts. The texture offers a delightful contrast between the chewy dates, crunchy fried gum, and crisp nuts, all bound together in a sweet, ghee-laden block. Renowned for its warming properties, it is typically prepared in large batches to be enjoyed throughout the cold months.
Instructions
- 1In a large pot, combine the sugar with enough water to submerge it. Boil to create a thick, tight syrup (approx. 2-string consistency). This can be done a day in advance or on the same day.
- 2Ensure the edible gum is clean and sieved to remove dust. If using whole Gokhru, sun-dry it for a day and grind to a powder (or use store-bought powder). Blanch, peel, and slice the almonds and pistachios.
- 3Heat the ghee in a heavy-bottomed pan over medium heat. Fry the almonds and pistachios separately until golden; remove and set aside. In the remaining hot ghee, fry the edible gum crystals until they puff up and turn reddish/golden. Remove the fried gum and crush it coarsely with a heavy spoon or bowl. Finally, fry the Gokhru powder in the remaining ghee until aromatic and reddish.
- 4In a clean, heavy vessel, place the crushed fried gum. Pour in the milk and mix well. Cook over medium heat, stirring constantly. Continue cooking until the mixture thickens to the consistency of Dudhpak (thick milk pudding). Note: If the milk appears to curdle, do not worry; continue cooking until the liquid evaporates and solids remain.
- 5Once the milk mixture is thick, stir in the fried Gokhru and the prepared sugar syrup. Continue to cook and stir until the mixture thickens further. Add the fried almonds and pistachios. When the mixture becomes quite thick and starts to leave the sides of the pan (setting consistency), stir in the cardamom and nutmeg powder. Remove from heat and transfer to a tray to set.
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Gundar Pak (Sweet Edible Gum Fudge)
A rich and restorative Gujarati winter confection made from edible gum (gond), milk, and ghee, known for its warming properties. This traditional "Gundar Pak" features crunchy fried gum simmered in milk until it forms a fudge-like consistency, sweetened with sugar and spiced with aromatic pipramul (ganthoda), nutmeg, and cardamom. The result is a unique, textured sweet that is both comforting and energizing, perfect for cold weather.
Gundar Pak (Spiced Edible Gum Confection)
This traditional Parsi winter confection, known as Gundar Pak, is a rich and restorative sweet designed to provide warmth and energy during colder months. The recipe combines the unique, jelly-like texture of edible gum (gond) with a luxurious blend of dried fruits, wheat starch, and aromatic spices like nutmeg, cardamom, and white pepper. Cooked in a generous amount of ghee and sweetened with sugar, this dense, fudge-like treat offers a complex interplay of crunchy nuts and earthy herbal notes, making it a cherished seasonal staple.
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This traditional Gujarati winter delicacy combines the unique crunch of fried edible gum (gond) with the richness of sweetened mawa (milk solids) and aromatic spices. Unlike many fudge recipes that are heavy with ghee, this version uses the clarified butter primarily for frying the gum, incorporating only a small amount into the final mixture for a lighter finish. Infused with saffron and cardamom and studded with almonds and pistachios, it offers a delightful textural contrast between the chewy fudge and crisp gum.
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.