Recipe: Gond Pak with Kunal Honey

Cold weather requires foods that take longer to digest and warm you up.

Alcohol can do this too, which is why on European ski slopes, mulled, spiced wine is the drink of choice. Wine, whiskey, etc. achieve this slightly differently by causing Blood capillaries dilate, which in turn brings more blood under your skin and increases heat.

Hot drinks and hot soups are also important warmers in winter.

Many types of slow-digesting candies can work this magic. Hinge or gum-based treats are particularly suitable. To cook Kunal Kapoor offers a recipe for Honey Gond Pak for days when temperatures drop.

Photography: Chef Kunal Kapoor

Honey Gond Pak

For: 4

Ingredients

• 3 tablespoons oil + 1½ tablespoons extra
• 300g is fine or edible gum
• ½ cup desiccated coconut
• 400g khoya Or mawa or milk solids
• 2 bars Elaichi or black cardamom, crushed seeds
• ¼ cup chopped almonds
• ¼ cup chopped cashews
• ¼ cup chopped walnuts
• ¾ cup honey
• A handful of cashew nuts, for decoration

Method

• In a deep-bottomed saucepan or Kadhaifry it is fine with the oil over medium heat until it swells.
  Then transfer from the pan to a plate and set aside.
• In the same pan, brown the grated coconut with the khoya until it melts and becomes soft.
  Add crushed black cardamom seeds to the mixture.
• Then add chopped almonds, cashews, walnuts and continue to stir and cook the mixture for a few minutes until the nuts are lightly toasted.
  Pour in the honey, mix well and cook for a few more minutes until the mixture thickens.
  Now add the fried edible gum and mix until the gum coats the other ingredients well.
• Grease a thali with remaining 1½ tablespoons oil.
• Transfer it good pak in the thali and press it evenly.
  Let it sit for 10 to 15 minutes.
• Cut into equal cubes.
  Decorate each cube with a cashew nut on top and serve.