Recipe

Grinding Nuts:
Take cashew nuts (50g) and almonds (50g) and roughly grind them in a mixture jar.
2)   Preparation of Khoya:
Transfer 250g of non-sour khoya to a pan containing a wide bottom.
Keep the flame low, continuously stir, and bake the Khoya for 5 to 7 minutes until it becomes soft.
Once done, turn off the gas. Either move the khoya to a different pot at this point or stir constantly for an extra two to three minutes.
3)   Frying Acacia Gum:
Warm up ¾ cup of clarified butter in a pan.
Add Acacia gum (100g) to the hot clarified butter.
Once the acacia gum rises to the surface, remove and drain excess clarified butter using a jar.
Repeat the process for the remaining Acacia gum.
Keep some fried Acacia gum aside for garnishing.
4)   Jaggery Preparation:
In the same pan with the remaining clarified butter, add a small jaggery (250g) and melt it by stirring continuously.
5)   Mixing Ingredients:
To the melted jaggery, add Desiccated coconut (100g), ground cashew nuts and almonds, Ganthoda powder (4 tablespoons), dried ginger powder (4 tablespoons), and cardamom (Elaichi) powder (1 teaspoon).
Incorporate the Khoya and the fried Acacia gum into the mixture. Mix thoroughly.
6)   Setting in Mold:
Place Eco bake baking paper inside a mold.
Pour the mixture into the mold and use a cup to press and set it firmly.
Allow it to cool down for about 2 hours.
7)   Garnishing:
After cooling, sprinkle the remaining fried acacia gum on top for garnishing.
Add pistachios for additional garnishing.
Apply gentle pressure using a cup to ensure the garnishing sticks well.
After 2 hours, cut the Gundar Pak into your preferred shape.
Tips:
Grind cashew nuts and almonds well.
Bake Khoya on a low flame, stirring continuously.
Fry Acacia gum in hot clarified butter.
When combining items with melted jaggery, stir constantly.
Use Ecobake baking paper in the mold for easy removal.
Apply gentle pressure when setting the mixture in the mold.
Garnish carefully with Acacia gum and pistachios.
Allow at least 2 hours for cooling before cutting.
Cautions:
Stir the ingredients continuously to prevent burning.
Monitor heat while frying and melting ingredients.
Ensure proper cooling time for the Gundar Pak to set.