The sharp intensity of flavour and an exceptional texture of this spiced, dry fruit rich paak, echo the strength and warmth needed during the winter months.
- Sift gum crystals through the rice flour sieve.
- On a low flame, heat ghee in a heavy bottomed pan. Deep-fry few gum crystals at a time, till they puff up. Drain and remove. Repeat for the remaining crystals. Strain the ghee. Keep aside.
- Powder the fried gum by pressing hard on it with a steel bowl. Keep aside.
For the Gundar
- Sift sunth and piprimul powders through maida flour sieve.
- In a pan, roast nuts in I teaspoon of hot ghee, for 3 minutes. Cool and grind to a coarse powder. Keep aside.
- In the same pan, heat another teaspoon of ghee. Roast coconut shreds till crisp. Allow it to cool. To it, add the nut powders, rest of the dry ingredients and powdered gum. Mix well. Keep aside.
For the Dry Fruit-Spice Mix
- On a low flame, boil sugar and water in a pan. Cook till sugar melts. Add milk. Do not stir. Remove scum.
- Simmer till the sugar syrup forms 1 thread consistency.
- Add immediately, to the sauteed flour, dry fruit-spice and gum mixture.
For the Sugar Syrup
- On a low flame, heat the strained ghee and 3 tablespoons of fresh ghee in a pan.
- Add wheat flour. Sauté till light brown in colour and a sweet aroma emanates from it.
- Add sautéed flour to the dry fruit-spice and gum mixture. Mix well. Add the sugar syrup, remaining ghee and saffron. Stir well for 3 to 5 minutes.
- Pour the mixture in a large flat plate (thali). Spread gently. Evenly level it with the base of a steel bowl. Allow it to cool for 5 minutes. Garnish.
- Cool for a few more minutes. Cut into square pieces. After it sets, remove the pieces with a spatula.
- Store in an airtight container.