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Gudpak (Nepali khuwa, gum and jaggery fudge)
Rich winter fudge of khuwa, edible gum, ghee, jaggery and nuts
In the Kathmandu Valley, gudpak is the sweet of cold mornings, eaten in the depths of winter and around Maghe Sankranti, and given to new mothers to restore their strength after childbirth. Khuwa (milk solids) is roasted in ghee, sweetened with jaggery, and mixed with crunchy fried edible gum, nuts and coconut before being pressed into a tray and cut into squares. It's dense, rich and slightly chewy, with a warm caramel flavour and pops of crunch from the puffed gum. Eat a square with milky tea or as a small sweet after dinner. It is naturally egg-free: the khuwa and jaggery cooked together into a thick mass bind the fudge, and the edible gum (gond) gives it body. Chef's tip: fry the gum in small amounts over a low heat until it puffs up white; frying it too fast is the common mistake, which leaves it hard, glassy and unpleasant to chew.
- Total time
- 115 min
- Difficulty
- medium
- Serves
- 16
Ingredients
- 2 ⅞ oz ghee
- 1 oz edible gum (gond)
- 2 ⅛ oz almonds and cashew nutschopped
- 9 oz khuwa (khoya)crumbled
- 5 ½ oz jaggerygrated
- 1 oz desiccated coconut
- ½ tsp ground cardamom
- 1 pinch grated nutmeg
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Method
0/9 doneStep 1: Grease a 20 cm square tin or tray with a little of the 2 ⅞ oz ghee.
1 minStep 2: Heat half of the ghee in a heavy pan over a low heat. Fry 1 oz edible gum (gond) in small batches for 1–2 minutes, until each piece puffs up and turns white and crisp. Lift out and crush lightly.
8 minStep 3: Fry 2 ⅛ oz almonds and cashew nuts in the same ghee for 2 minutes, until pale golden. Lift out.
2 minStep 4: Add the rest of the ghee and 9 oz khuwa (khoya) to the pan and roast over a medium-low heat, stirring constantly, for 10–12 minutes, until it turns light golden and smells nutty.
12 minStep 5: Add 5 ½ oz jaggery and stir until it melts into the khuwa, about 3 minutes; the mixture will loosen at first.
3 minStep 6: Keep cooking and stirring for 8–10 minutes, until it thickens again, turns glossy and pulls away from the pan in one mass.
10 minStep 7: Turn off the heat and stir in the gum, nuts, 1 oz desiccated coconut, ½ tsp ground cardamom and 1 pinch grated nutmeg.
Step 8: Press firmly into the tray with a greased spatula and level the top.
1 minStep 9: Leave for 1 hour, until set but still slightly warm, then cut into 16 squares and leave to cool completely. It keeps for 2 weeks in an airtight tin in a cool place.
60 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 4 g
- Carbs
- 16 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gudpak (Nepali khuwa, gum and jaggery fudge) take?
- About 115 minutes in total: 75 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of almonds and cashew nuts?
- Almonds or peanuts, same amount.
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