Edible Gum / Gond Burfi

Ingredients:

Ghee / Clarified butter - 6 tbsp
Gond / dinka / edible gum / anutu - 1/2 cup (100 gm)
Cashew / kaju - 2 tbsp (chopped)

Almonds / badam - 2 tbsp (Chopped)

Raisins - 2 tbsp
Dry coconut - 1 1/2 cup (100 gm)

Poppy seeds / khus khus- 2 tbsp
Dry khajur / dry dates, seedless - 3/4 cup (100 gm) 
Cardamom powder / elachi powder - 1/4 tsp
Nutmeg powder / jaiphal powder - 1/4 tsp
Jaggery - 1 cup (200 gm)
Water - 2 tbsp

Method:

1) In a pan , add around 1 tbsp ghee and roast gond in batches until they all are fluffed up like puffed rice. Add Ghee if necessary for each batch.

2) Crush the gond using your hand or with a help of rolling pin to get a fine powder. 

3) Roast all dry fruits, dry dates, dry coconut and poppy seeds separately in a pan and keep it aside.

4) Now add these to the powdered gond. Also, add  cardamom powder and nutmeg powder. Mix well.

5) In a pan, Add Jaggery and 2tbsp water and get 1 string jaggery syrup.

6) Add the syrup over dry fruit mixture and mix well.

7) Quickly Grease your hand with ghee and make ladoo's while the mixture is still warm if you can or you can mix the mixture and spread it evenly in a greased pan.

8) Once partially cooled cut them into squares to get the burfi.

Gond Burfi is ready to be savored. 

Note:

1) Do not use mixer to make powder of roasted gond.

2) Grease the pan before pouring the final mixture to get burfi easily out of the pan.

3) Burfi can be stored for over a month in a Airtight container.