Ingredients
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4 tbsp ghee
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1/4 cup edible gond (edible gum)
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2 tsp ghee (for roasting nuts)
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1 cup mixed nuts (almonds, cashews, pistachios)
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1/4 cup dry shredded coconut (optional)
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2 tbsp poppy seeds (khas khas)
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2 tbsp dried ginger powder
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1 tsp elaichi (cardamom) powder
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1/2 tsp nutmeg powder (jaifal)
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Ganthoda (Peeprimul) powder (optional)
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2 tsp ghee
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400g deseeded dates
About
Did you make the famous Gond Pak this Winter ? This traditional winter delicacy, lovingly made by my grandmother, has been reimagined with a healthy twist—no added sugar ! Packed with gond (edible gum), nutritious nuts, and natural sweetness from dates, this treat is not only delicious but also perfect for boosting immunity during the colder months.
Steps
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1
Done
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Heat 4 tbsp ghee in a Kadhai. Once heated, fry 1/4 cup edible gond on a low to medium flame for about 10 minutes. Remove from heat, let it cool, and then coarsely pound it. |
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2
Done
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In the same Kadhai, add 2 tsp ghee. Roast 1 cup mixed nuts (almonds, cashews, pistachios) until mildly roasted. Add 1/4 cup dry shredded coconut (optional) and 2 tbsp poppy seeds (khas khas). |
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3
Done
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Mix well and turn off the heat. Let the mixture cool. Coarsely chop the nut mixture, either using a knife or a mixer jar on pulse mode. |
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4
Done
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Mix the coarsely chopped nut mixture with the pounded gond. Add 2 tbsp dried ginger powder, 1 tsp elaichi powder, and 1/2 tsp nutmeg powder (jaifal). Optionally, add Ganthoda powder. Mix everything well and keep aside. |
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5
Done
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In a Kadhai, add 2 tsp ghee and 400 gm deseeded dates. Cook on a medium flame until the dates soften. |
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6
Done
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Once the dates are softened, add the gond-nut mixture into the dates. Mix thoroughly; this will take a little time to combine. |
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7
Done
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Transfer the mixture into a greased tray and press it evenly. Let it cool and then cut into pieces. |
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8
Done
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Store the pieces in an airtight container. These will stay good for about a month at room temperature. |
