Gond Pak
Veg
A dense winter sweet made by frying edible gum (gond/gondh) in ghee until it puffs into crunchy amber spheres, then mixing it into a base of ghee-roasted wheat flour (atta), jaggery or sugar, dry ginger, and cardamom. Set in a tray and cut into squares, gond pak is prepared across Rajasthan and Gujarat for new mothers and winter nutrition — the Kutchi version uses more dry ginger and is less sweet than Rajasthani variants.
Cuisines
Gujarati
Kutchi
Rajasthani
Marwari
Best for
Snacks
Dessert
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | gond (edible gum) |
| 1/2 cup | ghee |
| 1 cup | whole wheat flour |
| 3/4 cup | sugar |
| 1/2 cup | water |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | almonds, chopped |
| 2 tablespoons | cashews, chopped |
| 2 tablespoons | pistachios, chopped |
Instructions
- 1 Heat ghee in a pan on medium heat and fry the gond until it puffs up. Remove and set aside.
- 2 In the same ghee, add the whole wheat flour and roast on low heat until it turns golden brown and releases a nutty aroma.
- 3 In a separate pan, combine sugar and water. Heat until the sugar dissolves completely to form a syrup.
- 4 Add the sugar syrup to the roasted flour mixture and mix well.
- 5 Crush the fried gond and add it to the mixture along with cardamom powder, chopped almonds, cashews, and pistachios.
- 6 Mix everything thoroughly and cook for a few more minutes until the mixture thickens and starts to leave the sides of the pan.
- 7 Transfer the mixture to a greased plate or tray and spread it evenly. Let it cool and set before cutting into pieces.
Tips
Ensure the flour is roasted well to enhance the flavor of the Gond Pak.