Gond pak
What it is?
The literal word meaning of Gond pak is— Gond means edible gum and pak is sugar syrup. So its a fudge or burfi made with edible gum and plenty nuts ,sugar syrup is used to bind and sweeten them.
Origin:
Its apparently originated in city of Bikaner in Rajasthan state of India. The city is middest of Thar desert wherein one can see extreme weather changes from extreme cold to extreme hot. That might be the reason why people from Bikaner came up with this recipe…to sustain to the cold days with nuts which can give plenty energy as well as calcium from Gond to make them strong.
How its made:
It typically has combination of nuts like almonds, cashews, pistachios ,dry fruits like raisins along with gond, wheat flour and mava (khoya –thickened milk). nuts and gond appear to be integral part of the recipe whereas wheat flour should be to bind the burfi and mava to make it richer. Most of the recipes from Rajasthan have use of ghee and mava in them.
Its quite similar to Gond ladoos but this burfi has mava and wheat flour which one can never find in ladoos. Ladoos have jaggery whereas burfi is made with sugar thats why burfi is little crunchier than ladoos. One thing I like about this burfi is even though it’s dense in calories, we can always make as small or big pieces as we wish so we have control over the portion.
Start off with frying the gond..see it bloom ,thats when its light ,crunchy and not chewy anymore.
In the same ghee, roast wheat flour.
Dry roast dry fruits, nuts and mava.
4 Make sugar syrup to one string consistency.
5. Combine all ingredients with sugar syrup and pour mixture in plat to set.
: Recipe Card :
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
pieces
|
- 1 cup edible gum (gond /dink)
- 1/2 cup almonds
- 1/2 cup cashews
- 1/4 cup pistachios
- 1/4 cup raisins
- 1/2 cup mava (khoya/ thickened dried milk)
- 1 & 1/2 cup wholewheat flour (atta)
- 2 cup Sugar
- 1 1/4 cup ghee
- 1 cup dry dessicated coconut
- 2 black pepper..crushed
- 1 tsp cardamom powder
Ingredients
|
|
- Dry roast almonds, cashews, pistachios ,coconut separately and coarsely grind them.
- Dry roast mava till it becomes light brown and fragrant.
- Heat 1 cup Ghee in wide pan on medium heat. Fry the gond little at a time till it puff up like a popcorn. Save 2 tbsp of fried gond and crush rest of it in blender.
- Add remaining 1/4 cup ghee in the leftover ghee from gond frying .Roast the wheat flour on medium heat till it becomes light brown.
- Take sugar in a saucepan and add 1 1/2 cup water , bring it to boil . It will take 7-8 minutes to reach to one string consistency.. {take little syrup from back of spoon and try to stretch it between two fingers to make a string}
- Once sugar syrup is ready, add in all prepared ingredients ..wheat flour, coconut, mava, fried gond, nuts, raisins , cardamom, pepper and mix well. Pour in greased tray, garnish with saved fried gond, some more dry fruits . When it cools off, cut into pieces and its ready to eat. Store in airtight container.
- Gond pak stays well for 15 days in air tight container.
- If you want it to stay longer, don't add mava and it still tastes good.
- If you think the burfi isn't setting well, add a tbsp of ghee and warm the mixture for 5 more minutes and set it.This should work.
- One can add or omit the nuts to their wish. Authentic recipe asks for almonds only.
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