Gond Pak is one of the oldest Indian dessert recipes with edible gum (gond), sugar, and ghee. Usually, this sweet is enjoyed not only for its rich taste but also for its many health benefits. It is a trendy dessert during winter and on occasions for festivals, as it is said to provide warmth and energise the body. Gond Pak is one of those very simple yet indulgent treats passed from generation to generation, with such a sweet flavour and a perfect balance of sweetness. The preparation of Gond Pak involves roasting edible gum in ghee till the former puffs up, light and crunchy. The roasted gum, or the "good," is mixed with sugar and ghee to make a rich, caramel-like base. That mixture is then flavoured with cardamom; sometimes, the aromatic flavour is heightened with a pinch of saffron. The ingredients are constantly stirred so that they do not burn and do not acquire an uneven consistency. The mixture is poured into a greased tray once it has set to the right consistency. While cooling, the Gond Pak sets firm. Chopped nuts like almonds and pistachios are commonly added for a crunchy and rich texture. Gond Pak is not only a sweet treat but is also full of numerous health benefits. The edible gum this is allied with is an elixir for the joints and energy, thus making this sweet treat not only indulgent but also nourishing. Whether you want a comforting dessert or an old traditional snack, this Gond Pak recipe will keep the body warm and delight in the chillier months.

• 50 gms cashew nut
• 1 cup wheat flour
• 1 cup jaggery
• 1 cup coconut
• 1/2 tsp cardamom powder
• 100 gms walnut
• 100 gms almond
• 100 gms pistachio
• Desi ghee
• 2 tbsp poppy seed
• Gond

• Dry roast two Tbsp of poppy seeds in a pan over medium heat for 2-3 minutes, constantly stirring so they don't burn.
• You're looking for a light golden hue and that nutty aroma.
• Once done, remove the pan and let the poppy seeds cool.
• Grind them into a fine powder once cooled, adding a subtle richness to your gond pak.
• Next, grab a heavy-bottomed wok and melt one tablespoon of desi ghee over medium heat.
• Toss in a mix of chopped pistachios, almonds, cashews, and walnuts, roasting them for 3-4 minutes until lightly golden and fragrant.
• Let them cool, then crush them lightly with a rolling pin or give them a quick blitz in a food processor—this will add a perfect crunchy texture.
• Heat two more tablespoons of desi ghee in the same wok, add one cup of wheat flour, and roast it on medium heat, stirring continuously.
• In 4-5 minutes, the ghee will start to separate, and you'll smell a toasty aroma—that's your cue to take it off the heat and set it aside to cool.
• Now, add another two tablespoons of ghee to the wok and toss in one tablespoon of gond (edible gum).
• Fry it until it puffs up and turns crispy—this step is essential because gond is the star ingredient here, giving the pak its signature texture and strength.
• Let it cool, then crush it lightly with your fingers or a mortar and pestle.
• In the same wok, add one cup of grated jaggery and a splash of water to help it melt down.
• Stir it over low heat until the jaggery completely dissolves into a syrup, bubbling gently with a slightly thick consistency—about 5 minutes should do.
• Now, it's time to bring it all together.
• Into the jaggery syrup, mix the crushed gond, roasted dry fruits, poppy seed powder, desiccated coconut, and roasted wheat flour.
• Add a touch of magic with 1/2 teaspoon of cardamom powder for that warm, sweet aroma.
• Stir everything together thoroughly for this recipe of gond pak until the mixture is well-coated in the jaggery syrup and starts thickening up.
• Quickly transfer this warm, sticky mixture onto a greased tray or platter, spreading it out evenly.
• Use a spatula to press it down firmly and level it out.
• Let it cool at room temperature for about 20-30 minutes until it sets into a dense, chewy texture.
• Once cooled, sprinkle some extra chopped dry fruits and a pinch of crushed gond on top for that extra crunch and aesthetic flair.
• Grab a sharp knife and cut the set gond pak into squares or rectangles—it's up to you!
• And voilà, your gond pak is ready.
• Store the gond pak in an airtight container, and they'll stay good for up to a week.