Gunder pak recipe | Gujarati gond pak | halwai style gond pak

This Gunder Pak is a wholesome, nutritious, and delicious winter-special Gujarati sweet traditionally prepared using gond (edible gum), a variety of dry fruits, fresh coconut, mava, and a perfectly cooked sugar syrup. Each ingredient in this recipe is chosen for its health benefits and warming properties, making it an ideal sweet to consume during the cold months. Rich in calories, healthy fats, protein, and essential nutrients, Gunder Pak helps build immunity and provides the body with natural heat and strength.Because it is an excellent source of calcium and protein, it is especially recommended for children, new mothers, and elderly people, helping them maintain energy and support overall health.

If you are a beginner or making Gunder Pak for the first time, this recipe is designed to guide you step by step. I will share the correct ingredient proportions, the ideal cooking techniques, and a few no-fail tips that ensure your Gunder Pak turns out perfect on the very first attempt — soft, fragrant, and perfectly set.Make sure to try this comforting and nutritious sweet this winter season!

• Firstly, I use Bavdiyo gunder (a popular variety of gond) which is suitable for both men and women. You can use any variety of gund (gond). Frying gond properly is very important — always fry it in batches on medium flame in ghee until it completely puffs up. If the gond is not fried well, it will turn chewy in the gunder pak.
• Roast the dry fruits on low flame for a crunchy texture. You can add dry fruits of your choice and adjust the proportions according to your preference.
• I make halwai-style gunder pak, which is made using mawa. Mawa adds both binding and richness to the pak. Halwai-style gunder pak does not use any flour.
• To make barfi-style gunder pak pieces, I prepare sugar syrup to one-string consistency. You can use sakkar or jaggery instead of sugar, but sugar gives the perfect market-style taste to gunder pak.
• Gunder pak has a good shelf life. Store it in an airtight container for 15–20 days in winter, or up to 1 month in the refrigerator.

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Recipe video

Guder pak recipe | Gujarati gond pak | halwai style gond pak

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting time 6 hours hrs

Total Time 6 hours hrs 40 minutes mins

Course Indian sweets

Cuisine Indian

Servings 1.5 Kg

Ingredients

 

• 250 grm or 1.5 cup gond
• 250 grm or 1.5 cup ghee
• 250 grm or 1.25 cup sugar
• 500 grm or 4 cup mawa
• 70 grm or ½ cup cashews
• 70 grm or ½ cup almond
• 100 grm or 1 cup dry coconut
• 1 tsp cardamom powder
• 1 tbsp dry ginger powder
• ½ tsp jayphal powder
• Garnish with almond and pistachio slits

Instructions

• In a kadai, add 250 g or 1.5 cups ghee. Heat it, then add 250 g or 1.5 cups gond in batches and fry on medium flame until it completely puffs up and becomes crispy.
• Fry all the gond in the same way, then crush it with a bowl and make it into a coarse powder.
• In the remaining ghee, add ½ cup cashews and ½ cup almonds and fry them slightly. Remove onto a plate and let them cool. Add to a mixer jar and pulse-grind into a coarse powder. Keep aside.
• Then, in the kadai, add 500 g or 4 cups mawa and roast it on low flame until ghee releases from the sides. Keep aside.
• Now add 1 cup dry coconut to the kadai and roast it lightly. Keep aside.
• In a mixing bowl, add crushed gond, dry fruit powder, roasted mawa, roasted coconut, 1 tsp cardamom powder, 1 tbsp dry ginger powder, and 1 tsp jayphal powder. Mix well. The gundar pak mixture is ready.
• Now, in a pan, add 250 g or 1.25 cups sugar and 1 cup water. Mix well and cook the sugar syrup until it reaches one-string consistency.
• Switch off the gas and add the gond pak mixture into the sugar syrup. Mix well.
• Grease a plate with a little ghee and add the gond pak mixture. Press it slightly and garnish with almond slits and pistachio slits.
• Allow the mixture to set for 6 hours.
• Cut into pieces and enjoy gond pak for a month when stored in an airtight container. It stay good 10 days at room temperature and 1 month into refrigerator.

Notes

• Stir continuously and fry the gond on medium flame until it completely puffs up.
• Lightly crush the fried gond so it easily combines into the gunder pak.
• Grind the dry fruits coarsely using the pulse mode.
• Roast the mawa on a low flame until it releases ghee from the sides.
• Cook the sugar syrup until it reaches a 1-string consistency.