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'.)
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.