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Gunder ni ped | how to make Gunder halwa | Gujarati vasana gunder ni ped

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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Gunder ni ped | how to make Gunder halwa | Gujarati vasana gunder ni ped

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Indian sweets
Cuisine Indian
Servings 5 servings


  • 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


  • 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.


  • 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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