A traditional sweet commonly consumed during winters in Haryana and Rajasthan.GOND PAAKIngredients1 cup gum resin (gond)3 tbsps ghee + greasing1 cup mawa¾ cup sugarChopped pistachios as requiredChopped almonds as requiredDried scrapped coconut as requiredMethod1. Heat ghee in a non-stick pan, add gond, sauté well till each kernel is puffed up. Take them off the heat and keep aside. Crush the puffed up gond using a stainless steel bowl.2. Heat mawa in the same pan, sauté for 1 minute or till it melts. Take it off the heat and add it to the prepared gond.3. Heat sufficient water in another non-stick pan, add sugar and mix well. Let the sugar melt completely to make sugar syrup. Switch the flame off.4. Add the prepared gond-mawa¬ mixture to the sugar syrup and mix well.5. Grease a tray with ghee, add the prepared mixture and spread it evenly. Sprinkle pistachios, almonds and scrapped coconut. Refrigerate for 5-10 minutes or until set.6. Cut into squares, serve or store in an air tight container.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes: http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor