Gund Pak

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 lb best ghee (I warned you)
  • 9 oz small pieces of gum
  • 1 tsp ground cardamom
  • White poppy seeds
  • 1 cup water
  • ½ tsp nutmeg
  • 12 oz wholemeal flour
  • ½ cup evaporated milk
  • Almond flakes and slivered pistachios
  • 1 lb granulated sugar
  • ½ tsp saffron


  • Fry the gum in a small amount of hot ghee until it makes popping sounds. Remove and add rest of the ghee.
  • To this add the flour and stir as it cooks, until it is a rich brown colour.
  • Stir in the milk and cook for three minutes, then remove from heat.
  • Pulverize the gum in a grinder. (This is a hard recipe and shows love and care if you make it for a mother-to-be.)
  • Add the gum, spices and saffron to the flour mix.
  • In another pan, melt the sugar in the water, boiling until it turns into a thick syrup. It should form threads if you pick up a little (careful you don’t burn yourself; my mother in law had fireproof skin).
  • Add the syrup to the dry mix and beat well – again arduous, this bit.
  • Spread the mixture flat on to a greased baking tray and sprinkle with many nuts and poppy seeds.
  • When cool, cut into squares and eat.