Recipe

Grind the Acacia gum in a grinder to make it into powder form.
Half-grind the almonds and cashew nuts separately in a mixer. Avoid continuous grinding; do it little by little.
 Wherever Gundar ni Sukhdi is to be placed, grease a plate with oil.
Heat clarified butter in a non-stick pan or pot with a thick bottom.
Add wheat flour and start tempering on low flame.
Continuously stir for 6 to 7 minutes until the wheat flour turns darker.
Gradually add the powdered acacia gum into the pan, stirring well.
Incorporate the ground dry dates, cardamom powder, Ganthoda powder, dried ginger powder, and the half-ground mixture of almonds and cashews.
Turn off the flame and mix everything thoroughly.
Add jaggery to the mixture and mix well until fully incorporated.
Transfer the mixture onto the greased plate and use a spatula to spread and set it evenly.
Sprinkle almond husk on top for garnishing.
Let it rest for 10 minutes.
While still warm, cut the mixture into square pieces using a knife.
Allow it to cool down for about half an hour.
After cooling, remove the square pieces from the plate.
Plate the Gundar ni Sukhdi according to your preference.
Your Gundar ni Sukhdi is ready to be served or stored.
Tips:
Temper wheat flour on low heat and stir continuously.
Press the mixture firmly when sitting on a greased plate.
Garnish with almond husk before cooling.
Cut into squares while warm to avoid cracking.
Allow proper cooling before removing pieces.
Cautions:
Stir continuously to prevent burning the flour.
Be cautious when mixing hot ingredients.
Allow sufficient time for the Sukhdi to set.