Traditional Ginger and Edible Gum Confection (Gundar No. 3)

Ingredients

• 2 pounds Ghee (Clarified Butter) (Originally '2 Sher'. Used for frying the gum and as the base.)
• 2 pounds Granulated Sugar (Originally '2 Sher'.)
• 1 pound Edible Gum (Babool/Acacia Gum) (Originally '1 Sher'. Ensure it is clean and dry.)
• 1 pound Fresh Ginger (Originally '1 Sher'. To be peeled and juiced.)
• 1 tablespoon Cardamom powder (Originally '1 tola'. Approx 12g.)
• 1 tablespoon Nutmeg powder (Originally '1 tola'. Approx 12g.)

Instructions

1. 1Clean the edible gum to remove any debris or impurities. Crush the crystals slightly and sieve them to ensure uniform size.
2. 2In a large heavy-bottomed pot (tapeli), heat the entire quantity of ghee until hot. Add the gum crystals and fry them until they puff up completely. Remove the fried gum with a slotted spoon, but keep the ghee.
3. 3While the fried gum is still warm, crush it thoroughly using a heavy ladle or bronze bowl (kansi) until it forms a coarse powder or paste.
4. 4Peel the fresh ginger and crush or grate it finely. Squeeze the pulp through a cheesecloth to extract all the fresh ginger juice. Discard the fibrous pulp.
5. 5In a large mixing bowl, combine the crushed fried gum, the ghee it was fried in (and any remaining ghee), the sugar, the fresh ginger juice, cardamom powder, and nutmeg powder. Mix thoroughly until the mixture is homogenous ('ek ras').
6. 6Transfer the mixture into a jar with a tight-fitting lid. Cover the lid with a cloth and tie it securely. If preparing during the monsoon season: Place the jar near a warm stove (or in a consistently warm place) for 40 days and nights. If preparing in other seasons: Place the jar in direct sunlight during the day and leave it out in the dew/cool air at night for 40 days and nights. After 40 days, the confection is ready for use. It is considered very cooling and restorative.