Recipies

Gudpak (गुदपाक)

About Gudpak (गुदपाक)

Gudpak is a traditional sweet confection popular in Nepal, particularly during the winter months. It's made primarily with jaggery (gud), ghee, and dry fruits, offering warmth and energy. It is often prepared and consumed to help combat the cold weather, and it's often associated with festivals and special occasions.

Picture of Gudpak

History

The history of Gudpak in Nepal is deeply intertwined with the agricultural practices and the availability of jaggery. Jaggery, being a readily available sweetener produced from sugarcane, has been used in traditional Nepali sweets for centuries. Gudpak, in particular, likely emerged as a way to utilize the abundant jaggery during the harvest season and create a nutritious and long-lasting food for the colder months. Its origins can be traced back to rural communities where homemade sweets were essential, and the ingredients used were easily accessible within the local environment. While there isn't specific recorded documentation of its precise origin, it's evident that Gudpak has been passed down through generations as a staple winter treat. The recipe and preparation methods would have evolved over time within families and communities, reflecting regional variations and the availability of local ingredients. The preparation was also a social event bringing families together.

Fact 1

Gudpak is traditionally made during winter months to provide warmth and energy.

How to prepare?

Jaggery (Gud) - 250 gramsGhee - 125 gramsAlmonds - 50 gramsCashews - 50 gramsWalnuts - 50 gramsRaisins - 50 gramsShredded Coconut - 2 tablespoons (optional)Cardamom powder - 1/2 teaspoon (optional)

Learn step by step to prepare Gudpak

  • 1
    Prepare the Ingredients: Finely chop the dry fruits (almonds, cashews, walnuts) and set them aside. If using, shred the coconut.
  • 2
    Melt the Jaggery: In a heavy-bottomed pan, add the jaggery and a tablespoon of water. Heat over medium flame, stirring continuously until the jaggery melts and forms a syrup. Take care not to burn the jaggery.
  • 3
    Add Ghee: Once the jaggery syrup is formed, add the ghee. Mix it well with jaggery syrup until it's well combined.
  • 4
    Add Dry Fruits: Reduce the heat to low, add the chopped dry fruits, shredded coconut (if using), and cardamom powder (if using) to the mixture. Stir gently to ensure all the fruits and nuts are coated in the jaggery syrup.
  • 5
    Cook the Mixture: Continue to cook the mixture on low heat, stirring constantly, for another 5-7 minutes or until the mixture thickens. The mixture is ready when it starts to leave the sides of the pan.
  • 6
    Set the Gudpak: Grease a plate or tray with a little ghee. Pour the Gudpak mixture onto the prepared surface. Spread it evenly with the help of a greased spatula or the back of a spoon.
  • 7
    Cut and Cool: Let the Gudpak cool slightly for 5-10 minutes. Before it hardens completely, cut it into desired shapes and sizes.
  • 8
    Serve and Store: Allow the Gudpak to cool completely and harden. Store the cooled Gudpak in an airtight container. It can be enjoyed as a snack or dessert.
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