Gond Burfi For Janmasthmi



50 gm. gond or edible gum resin

1 cup ghee for deep frying gond

100 gram makhana, dry roasted

1/2 cup almonds

1/2 cup cashew nuts

2 tbls melon seeds, dry roasted

1 cup desiccated coconut

2 cups sugar

1/2 tsp green cardamom

1 1/2 cups water

Method (How tp make gond burfi at home)

Heat ghee in a wok Make sure that the ghee is not too hot. Gum burns very quickly. Deep-fry gum resin on medium heat, stirring it up all the time, to ensure that every single piece is fried. It fluffs up to almost double the size very quickly, within seconds. Lift it out of the ghee quickly, as soon as it fluffs up. Otherwise, it will burn and get bitter. Keep aside to cool.

Dry roast Makhana and melon seed separetely in a hot wok. Mix almonds, melon seeds and cashew and coarsely grind in mixer. Coarsely grind fried gum resin and roasted makhana also. Dry roast coconut on medium heat, until coconut aroma rises and it turns very lightly brown. Keep aside on a plate.

Boil the water and add sugar. Continue boiling and make syrup of one wire consistency. Add gum resin, nut mix, makhana and coconut, cardamom powder to the syrup and stir quickly to mix everything well.

Turn out on to the greased tray. Flatten with the back of the spoon. Allow to cool. Cut into square or diamond shapes using a sharp knife. Store in an airtight tin or box.