Gond Panjiri
(Nuts, Seeds and Tree Sap Fudge) Recipe

Origin: India      Period: Traditional

Panjiri is a classic Punjabi dish made with gond, from of dried tree sap. This is often given to nursing mothers as a tonic as it's believed to aid in the production of breast milk. Gond cna be bought in many Indian stores but you can substitute Jaggery or palm sugar if you absolutely cannot get it.

Ingredients:

50g Gond
60ml ghee
400g mixed nuts, blanched and chopped (almonds, pistachios, walnuts, coconut and chirongi are typical [substitute toasted hazelnuts for the chirongi])
100g mixed seeds (pumpkin, watermelon, canteloupe)
275g sugar
420ml water
2 tbsp golden syrup (or corn syrup)
1 1/2 tbsp ghee
1/2 tsp ground ginger

Gond Panjiri
(Nuts, Seeds and Tree Sap Fudge) Preparation:

Method:

Begin by deep-frying the gond. When it puffs up remove with a slotted spoon, allow to cool then either grate or grind in a food processor.

Add 45ml of the ghee to a pan and use to toast the nuts until lightly browned. Take off the heat and set aside. Add the water and sugar to a pan, bring to a boil then turn the heat to low before adding the golden syrup and the remaining ghee. Stir well to combine then take off the heat and add the powdered gond, roasted nuts, seeds and the powdered ginger.

Allow to cool until you can handle then turn the fudge onto a lightly greased surface and pull until it forms a smooth dough. Set in a greased baking tray and flatten to about 12mm thick. Smooth the top with a greased spatula then cut into squares and set aside to cool. When cold break into squares and store in an air-tight jar.

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