Gunder pak (gond pak) is a healthy and winter special Gujarati pak recipe prepared from Gond, wheat flour, dry fruits, coconut, ghee and jaggery. It is flavored with dry ginger powder, ganthoda powder and cardamom powder. It is a popular Gujarati vasana recipe prepared especially during the winter season to provide the necessary energy, heat and relief from body pain.
It requires fewer ingredients and can be prepared within 15 minutes without much hassle. Do try this!
The key to making Gunder pak at home are;
- Firstly, I use bavdiyo gunder (one of gunder variety), which is suitable for man and women. You can use any variety of gunder (gond).
- roast dry fruits on low flame for more crunchy bites. add dry fruits of your choice, and adjust the proportion accordingly.
- Roast flour on a lower flame till it changes its color and turns aromatic. Also, ghee is separated from its sides.
- Add chopped or melted jaggery, when the mixture is removed from the gas. Also do not cook jaggery with flour otherwise gunder pak will become hard.
- It also has a long shelf life and can be stored in an airtight container for 15-20 days in winter.
Gunder pak recipe | how to make gond pak | Gujarati gunder pak
- 1 bowl or 170 grm gond
- 1 bowl or 120 grm wheat flour
- 1 bowl or 170 grm jaggery
- 2 bowl or 250 grm melted ghee
- ½ cup desiccated coconut
- ½ cup or 100 grm badam and kaju - as per your taste
- ½ tsp dry ginger powder
- ½ tsp gantola powder
- ½ tsp cardamom powder
- In a mixture jar, add gond and grind it into fine powder.
- Now in a pan, add coconut and dry roast on low flame. Takeout into the plate and keep it aside.
- Then in a pan, add 1 tsp ghee and add dry fruits. Roast on low flame till it is slightly crisp.
- Take out roasted dry fruits on the plate and cool down slightly. Then add into a mixture jar and crush it into a coarse powder.
- Now in a pan, add ghee and wheat flour. Roast on low flame till flour changes its color and becomes aromatic.
- Then lower the flame and add gond gradually. Mix well till gond is completely fried and puff up.
- Now switch off the gas and add dry coconut, coarsely grinded dry fruit powder, ginger powder, ganthola powder, and cardamom powder. Mix well.
- Then remove the pan from the gas, add jaggery into the mixture, and mix well.
- Set the pak mixture into the greased thali and allow it to cool.
- Cut it into pieces and serve.
- when flour changes color and ghee is separated from its sides, switch off the gas.
- do not cook jaggery with flour otherwise, Gunder pak will become hard.
- Store Gunder pak for 8-10 days in an air-tight container.