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4 Mins delivery
Gond Pak
Serves 4
60 mins
142 Kcal
Gond Pak is one of the oldest Indian dessert recipes with edible gum (gond), sugar, and ghee. Usually, this sweet is enjoyed not only for its rich taste but also for its many health benefits. It is a trendy dessert during winter and on occasions for festivals, as it is said to provide warmth and energise the body. Gond Pak is one of those very simple yet indulgent treats passed from generation to generation, with such a sweet flavour and a perfect balance of sweetness. The preparation of Gond Pak involves roasting edible gum in ghee till the former puffs up, light and crunchy. The roasted gum, or the "good," is mixed with sugar and ghee to make a rich, caramel-like base. That mixture is then flavoured with cardamom; sometimes, the aromatic flavour is heightened with a pinch of saffron. The ingredients are constantly stirred so that they do not burn and do not acquire an uneven consistency. The mixture is poured into a greased tray once it has set to the right consistency. While cooling, the Gond Pak sets firm. Chopped nuts like almonds and pistachios are commonly added for a crunchy and rich texture. Gond Pak is not only a sweet treat but is also full of numerous health benefits. The edible gum this is allied with is an elixir for the joints and energy, thus making this sweet treat not only indulgent but also nourishing. Whether you want a comforting dessert or an old traditional snack, this Gond Pak recipe will keep the body warm and delight in the chillier months.
Ingredients required for Gond Pak
- 50 gms cashew nut
- 1 cup wheat flour
- 1 cup jaggery
- 1 cup coconut
- 1/2 tsp cardamom powder
- 100 gms walnut
- 100 gms almond
- 100 gms pistachio
- Desi ghee
- 2 tbsp poppy seed
- Gond
Cooking steps for Gond Pak
- 1Dry roast two Tbsp of poppy seeds in a pan over medium heat for 2-3 minutes, constantly stirring so they don't burn.
- 2You're looking for a light golden hue and that nutty aroma.
- 3Once done, remove the pan and let the poppy seeds cool.
- 4Grind them into a fine powder once cooled, adding a subtle richness to your gond pak.
- 5Next, grab a heavy-bottomed wok and melt one tablespoon of desi ghee over medium heat.
- 6Toss in a mix of chopped pistachios, almonds, cashews, and walnuts, roasting them for 3-4 minutes until lightly golden and fragrant.
- 7Let them cool, then crush them lightly with a rolling pin or give them a quick blitz in a food processor—this will add a perfect crunchy texture.
- 8Heat two more tablespoons of desi ghee in the same wok, add one cup of wheat flour, and roast it on medium heat, stirring continuously.
- 9In 4-5 minutes, the ghee will start to separate, and you'll smell a toasty aroma—that's your cue to take it off the heat and set it aside to cool.
- 10Now, add another two tablespoons of ghee to the wok and toss in one tablespoon of gond (edible gum).
- 11Fry it until it puffs up and turns crispy—this step is essential because gond is the star ingredient here, giving the pak its signature texture and strength.
- 12Let it cool, then crush it lightly with your fingers or a mortar and pestle.
- 13In the same wok, add one cup of grated jaggery and a splash of water to help it melt down.
- 14Stir it over low heat until the jaggery completely dissolves into a syrup, bubbling gently with a slightly thick consistency—about 5 minutes should do.
- 15Now, it's time to bring it all together.
- 16Into the jaggery syrup, mix the crushed gond, roasted dry fruits, poppy seed powder, desiccated coconut, and roasted wheat flour.
- 17Add a touch of magic with 1/2 teaspoon of cardamom powder for that warm, sweet aroma.
- 18Stir everything together thoroughly for this recipe of gond pak until the mixture is well-coated in the jaggery syrup and starts thickening up.
- 19Quickly transfer this warm, sticky mixture onto a greased tray or platter, spreading it out evenly.
- 20Use a spatula to press it down firmly and level it out.
- 21Let it cool at room temperature for about 20-30 minutes until it sets into a dense, chewy texture.
- 22Once cooled, sprinkle some extra chopped dry fruits and a pinch of crushed gond on top for that extra crunch and aesthetic flair.
- 23Grab a sharp knife and cut the set gond pak into squares or rectangles—it's up to you!
- 24And voilà, your gond pak is ready.
- 25Store the gond pak in an airtight container, and they'll stay good for up to a week.
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FAQs
What is gond pak, and what makes it unique?
Gond pak is a traditional sweet made from edible gum mixed with flour, ghee, sugar, and aromatic spices like cardamom and saffron, giving it its rich, nutty flavour with a chewy crunch. It is taken when the seasons are cold since it is said to warm the body, and this dish immensely helps with energy and boosts the immune system. The ghee and gond make a wholesome, nutritious treat.
How will I know that gond is correctly cooked for making gond pak?
The consistency with which gond pak is fried is essential. Gond has to be fried in ghee till it is well puffed, golden brown, not burnt. Fried gond will get pale and crisp as it puffs into tiny bubbles, then immediately removed from the flame. If it browns too fast, you can reduce the heat so it does not burn.
Can I make gond pak in ghee?
Although ghee is the traditional fat for gond pak recipes, it gives them such a rich flavour and healthful quality, but you can swap it with clarified butter or coconut oil according to your preference to change the flavour. However, it would not be as authentic as the originals are in that case. Ghee uniquely enhances the rich taste of gond pak in a manner that beautifully enhances it. When health-consciousness is desired, ghee can be reduced, but the texture and mouthfeel will undoubtedly be affected.