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Sooth pak
સૂંઠ પાક: small, warming squares of dry ginger roasted in ghee with wheat flour, jaggery and gum, for new mothers
In Saurashtra a new mother is handed a tin of sooth pak within days of giving birth, and the rest of the family quietly helps themselves when winter colds arrive. It is a small, potent square: plenty of dry ginger roasted in ghee, softened by jaggery and wheat flour, with a little puffed gum and coconut for texture, so one piece warms you right through. The mistake to avoid is roasting the ginger powder on its own in very hot ghee, which scorches it in seconds and leaves the pak bitter. Chef's tip: grind dry ginger root yourself in a spice grinder just before cooking; the flavour is far brighter than old packet powder.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the pak
- 6 ½ oz ghee
- 1 oz edible gum (gond)small pieces
- 5 ½ oz wholewheat flour
- 1 oz dry ginger powder (sonth)about 5 tbsp
- 1 ⅜ oz desiccated coconut
- ½ tsp ground black pepper
- ½ tsp pipramul (long pepper root) powder (optional)
- ½ tsp ground cardamom
- 7 oz jaggerygrated
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Heat 60 g of the 6 ½ oz ghee in a heavy kadai over medium heat. Fry 1 oz edible gum (gond) in two batches until each piece puffs white and crisp, about 1 minute; lift out and crush lightly.
4 minStep 2: Add the rest of the 6 ½ oz ghee and 5 ½ oz wholewheat flour. Roast on low heat, stirring constantly, for 12–15 minutes until golden-brown and aromatic.
15 minStep 3: Turn the heat to the lowest setting, add 1 oz dry ginger powder (sonth) and stir for 1 minute only, until it smells warm and peppery. Do not let it darken.
1 minStep 4: Mix in 1 ⅜ oz desiccated coconut, ½ tsp ground black pepper, ½ tsp pipramul (long pepper root) powder, ½ tsp ground cardamom and the crushed gum, then take the pan off the heat and cool for 3 minutes.
4 minStep 5: Stir in 7 oz jaggery until it melts into the warm mixture and turns glossy. If it is grainy, warm over the lowest heat for 30 seconds, stirring.
3 minStep 6: Press into a greased 18 cm tray about 1.5 cm thick and cut into 20 small squares while warm. Cool for 45 minutes before lifting out. Store airtight for up to a month.
45 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sooth pak take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- 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 ground black pepper?
- Black peppercorns, freshly ground, same amount.
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