It is a healthy and tasty winter special halwa recipe prepared from Gond, dry fruits, coconut, milk, and sugar. It is a popular Gujarati vasana recipe prepared especially during the winter season to provide energy, heat, and warmth to our bodies. It is a source of calcium and protein so ideal to serve kids, new mothers,s and elderly people. With this easy-to-make recipe, you can make gunder ni ped or gund halwa at home. Do try it this season!
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Recipe Video
Gunder ni ped | how to make Gunder halwa | Gujarati vasana gunder ni ped
Ingredients
- 50 gram or ¼ cup Gond
- 50 gram or ¼ cup melted ghee
- 100 gram or ½ cup sugar
- 25 gram almonds
- 25 grams cashews
- 25 gram watermelon seeds
- 25 gram walnuts
- 50 gram or 1 cup dry coconut
- 500 ml milk
- 2 tbsp dry ginger powder
- 1.5 tbsp ganthola powder
- 1 tsp cardamom powder
- ½ tsp nutmeg powder
- 1 tbsp poppy seeds
- Garnish: almond slits
- Watermelon seeds
Instructions
- Grind gond into fine powder. add it into a mixing bowl and soak it with melted ghee.
- Now in a mixture jar, grind sugar into a fine powder and dry fruits into a coarse powder.
- Take a heavy bottom pan, add dry coconut and roast it for 2-3 minutes.
- Add ghee and gond mixture into pan, cook mixture till gund is completely puffed up.
- Add milk and stir continuously. Milk starts to curdle.
- Stir continuously till water is completely absorbed and the mixture starts to thicken.
- Add sugar powder and mix well.
- Now add dry ginger powder, ganthola powder, cardamom powder, and nutmeg powder. Mix well.
- Then add roasted coconut, dry fruit powder, and poppy seeds. Mix well.
- Stir continuously on medium flame till the mixture completely dries up and leaves the sides of the pan.
- Serve or store gunder ni ped or gond halwa in an air-tight container.
Notes
- To decrease the chewy property of the gond, soak the gond in melted ghee.
- The mixture becomes curdles after adding milk to the fried gond.
- add sugar powder when all water from the milk is absorbed.
- switch off the gas, when the mixture starts to leave the pan. Do not overcook it.
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