gring on mixture jar, add normal melted ghee on gond katira powder, and mix well.
Step 3
and let rest on room tempreture on 10 hours, after 10 hours gond is set and become a thick, mix well with spoon
Step 4
take a pan and put desi ghee, and it melted on low flame
Step 5
Add chopped jaggery on melted ghee, continuously stir and let jaggery melt
Step 6
Add whole grated dry coconut
Step 7
Add cashew, almond, nut powder, mix well on law flame, Add gond on mixture, and mix well
Step 8
Add sunth powder (dry ginger powder) on mixture, Mix well
Step 9
Add mixture on thali
Step 10
set with spetula, cut into square pieces , and let set on room tempreture for 6 hours
Step 11
after 6 hours gundarpak is all set, cut into pieces and store in airtite dabba and put on roomtempreture, Gundarpak is fresh for 30 days, serve with love in winter and also you can make on all seasons
