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.
Ingredients
- 5 cups Whole milk (Originally 'Sher Ran' (approx 2.5 Sher). Use fresh whole milk.)
- 2 cups Granulated sugar (Originally '1 Sher Chinai Shakar'.)
- 2 cups Edible gum (Gond/Acacia Gum) (Originally '1 Sher Baval no Gundar'. Measure before crushing.)
- 2 1/2 cups Ghee (Originally 'Sher Vya' (approx 1.25 Sher). Use fresh sweet ghee.)
- 1 1/2 tablespoons Nutmeg (Originally 'Tole Vya' (approx 1.25 Tola). Crushed.)
- 1 1/2 tablespoons Cardamom (Originally 'Tole Vya' (approx 1.25 Tola). Crushed.)
- 1 1/2 tablespoons Pipramul (Ganthoda/Long Pepper Root) (Originally 'Tole Vya' (approx 1.25 Tola). Powdered.)
Instructions
- 1Crush the pipramul (ganthoda) and sieve it to remove coarse fibers. Crush the edible gum (gond) into smaller pieces and sieve it to ensure uniform size. Crush the sugar into a coarse powder. Crush the nutmeg and cardamom seeds.
- 2Heat the ghee in a heavy-bottomed pan. Add the crushed gum and fry until it puffs up completely. Remove the fried gum along with the ghee into a large tinned platter or bowl. Use a flat bronze ladle or bowl to crush the fried gum slightly while it is still warm.
- 3Pour the milk into a clean, heavy-bottomed pan and place it on the stove. Bring it to a boil and let it bubble 3 times. Add the fried gum mixture (including all the ghee it was fried in) into the boiling milk.
- 4Stir the mixture continuously and vigorously without stopping. Once the mixture begins to thicken, add the crushed sugar and continue stirring. After a short while, add the pipramul powder. Continue cooking until the mixture reaches a thick, fudge-like consistency (similar to Mava or Khoya). Remove from heat and mix in the crushed cardamom and nutmeg.