Gund Paak (Gum Acacia Confectionary)

Gund Paak

This sweetmeat is mostly made during the colder months since it is considered to warm the body, perfect to make during the long winters! This  easy melt-in-your-mouth version, which my darling sister shared with me, is easy for the newbie cook to make. All the ingredients are readily available at an Indian grocery store.

My earliest memory is making this with my grandmother, we didn’t have enough ghee (clarified butter) so we used some oil and it turned out rock hard! lesson learnt! lol!

Traditionally, this is especially made for new mothers since its said to increase milk production and strengthen the back (can’t attest to its powers though!).

Recipe: Gund Paak

Also know as: Goond Paak/Char-Goond Mithai

Categories: Sweets/Desserts

Ingredients:

  • 1/2 cup gund/goond (also known as gum arabic/gum acacia/char goond), finely ground
  • 2 cups almonds, finely ground
  • 1 1/4 cups jaggery (gor/gur), finely grated
  • 2 cups (1 lb) unsalted butter (don’t use salted!)
  • 1 1/2 cups whole-wheat flour
  • 1/4 cup semolina (sooji flour)
  • 1/2 cup gram flour (channa flour)
  • 4 tsp fennel powder (viriyari powder)
  • 1/4 tsp cardamom powder (elchi powder)
  • 1 tsp ginger powder (suunt) or kantlo
  • 1/8 tsp saffron strands (kesar)
  • 1/4 tsp nutmeg (jaifer)
  • 2 Tbsp white poppy seeds (khas-khas)

Tools:

  • 9 by 13 baking/cookie sheet (at least 3/4 inch thick)
  • heavy bottomed stainless steel pot (using dark coated, non-stick pots are not advisable)

Directions:

  • Ensure that the gund and almonds are finely ground. I used a blender to grind the gund and almonds. Measure out the ingredients after crushing them.
Gund/Goond

Gund/Goond

  • Remove about 2 Tbsp of the crushed almonds and reserve for garnishing at the end.
  • Using some of the butter, grease the baking sheet.
  • In the pot, melt the rest of the butter on medium heat.
Melting butter

Melting butter

  • Add the cardamom powder, nutmeg powder and saffron, mix well.
Adding saffrom

Adding saffrom

  • Add the whole-wheat flour, semolina flour and gram flour.
Adding flours

Adding flours

  • When the flour and butter mixture bubbles, lower the heat.
Cooking flours

Cooking flours

  • Cook for 12-15 minutes till the flour releases a nutty aroma and browns.
  • Add the ground gund. It will crackle in the mixture. Mix well till you see the entire surface of the mixture has white-foamy layer.
  • Add the ground almonds and fennel seed powder and incorporate well.
Ground almonds

Ground almonds

Fennel powder

Fennel powder

  • Mix well and turn off the heat.
  • Add the jaggery and ginger powder and incorporate them well. The jaggery should melt in the heat.
Jaggery (gor)

Jaggery (gor)

Adding jaggery

Adding jaggery and ginger powder

  • Mix well.
Mixing jaggery

Mixing jaggery

  • Pour into the greased baking sheet and spread. Using the back of bowl, pound the surface of the mixture to make it compact.
Pouring into cookie sheet

Pouring into cookie sheet

Pressing into sheet

Pressing into sheet

  • Add the reserved ground almonds and poppy seeds.
Poppy seeds

Poppy seeds

Garnishing with almonds and poppy seeds

Garnishing with almonds and poppy seeds

  • Smoothen the surface with a straight-tipped metal spatula.
Pressing in the garnish

Pressing in the garnish

  • Cut out 4 cm squares in the baking sheet. Do not remove from the sheet.
Cutting into 4 cm squares

Cutting into 4 cm squares

  • Let the mixture stay overnight in the tray to set.
  • Store in an air-tight container. The paak can also be frozen and de-frosted at room temperature.

Enjoy!

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2 responses to “Gund Paak (Gum Acacia Confectionary)

  1. I had this made for me when I had my twins. Love your recipes! They’re the closest to my family’s :-)

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