Gond Pak is a traditional Indian sweet or dessert recipe. Gond Pak is generally made during winter months and it is made using gond (edible gum), khoya or mawa, and sugar. 

Gond or edible gum is very healthy and in winter is an absolute essential. Edible gum is known to boost stamina and health, helping one keep away from falling sick due to cold and cough. It is good for bones too. The most common usage of gond is in form of Gond Ladoos, which are delicious and absolutely amazing. Check out my how to make Gond ladoos

Here is the video recipe for easy reference:

Wish to make other traditional Indian desserts:

Poha Ladoo
Ghiya ki Barfi
Besan Ki barfi

Below is the detailed recipe as well:


Gond (Edible Gum) - 50 gms
Khoya/ Mawa  - 250 gms
Sugar - 60 gms
Desi Ghee (Clarified Butter) - 1-2 tbsp for frying   
Dessicated Coconut - 30 gms (optional)
Cardamom Powder - 1/2 tsp (optional)
Chopped nuts like almonds, cashew nuts. Pista 

1. Heat desi ghee in a heavy bottom pan or kadai. Fry gond on medium to high flame else it will not puff up well. Fry till gond are crispy and puff up well. Remove the edible gum from kadai. Crust it with bac side of steel bowl or use a crusher. 
2. In same kadai, add mawa to roast and roast while stirring it until colour changes or fragrance appear. The colour of mawa will change slightly and  it will turn soft. 
3. Thereafter add sugar and continue cooking till mawa leaves sides of the pan. At this stage add 3/4 quantity of crushed edible gum and mix it well with roasted mawa. Cook till a ball is formed. 
4. Grease a tray or plate with desi ghee or line it with parchment paper. Spread the mawa mixture on it as per the required thickness of barfi. Sprinkle leftover crushed edible gum, chopped nuts and press it gently on top of the barfi. 
5. Keep the barfi for setting at room temperature at least for 2 hours. Cut the barfi into desired shape and store it in an air tight container. It can last up-to 15-20 days.  

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