"Gundar Paak" is a traditional sweet delicacy from Gujarat, India, made primarily from the seeds of the "Gunda" fruit, also known as "Cordia obliqua" or "Indian cherry." This sweet treat is particularly popular during the winter months.

To prepare Gundar Paak, the seeds of the Gunda fruit are extracted, cleaned, and soaked in water for several hours or overnight to soften them. Once softened, the seeds are ground into a coarse paste.

In a large pan or kadhai, ghee (clarified butter) is heated, and the ground Gunda seed paste is added. The paste is cooked slowly over medium heat, stirring continuously to prevent burning and ensure even cooking.

Once the paste starts to thicken, sugar or jaggery (unrefined cane sugar) is added to sweeten the mixture. Additionally, aromatic spices like cardamom powder and nutmeg may be added for flavor.

The mixture is cooked until it thickens further and starts to leave the sides of the pan. At this stage, chopped nuts such as almonds, cashews, and pistachios may be added for texture and garnish.

Once cooked to the desired consistency, the Gundar Paak mixture is poured into a greased tray or plate and leveled. It is left to cool and set before being cut into squares or diamonds for serving.

Gundar Paak is enjoyed as a sweet treat during festivals, special occasions, or as a dessert after meals. It's cherished for its unique flavor, aromatic spices, and rich, indulgent texture, offering a taste of Gujarati culinary heritage.