1. 1. Fry the Gum Granules: Heat 200 g of ghee in a deep non-stick kadhai over high heat. When the ghee begins to smoke lightly, carefully add the white edible gum granules. Fry until they puff and flake, then immediately reduce the heat and remove them using a slotted spoon. Set aside.
2. 2. Roast the Flour: Increase the heat again and add the wheat flour to the remaining hot ghee. Roast the flour over medium heat, stirring continuously in one direction to develop the aroma and prevent burning. Continue roasting for 10–15 minutes, until the flour turns golden, the ghee separates, and a nutty aroma develops.
3. 3. Combine the Ingredients: Lower the heat and add the cardamom powder, prepared chaloori, and fried gum granules. Mix well. Immediately add the grated jaggery and stir briskly in one direction until the mixture is well incorporated and glossy. Turn off the heat and remove the kadhai from the stovetop.
4. 4. Set and Garnish: Pour the hot mixture into a greased mithai tray and flatten evenly using a spatula or the back of a greased bowl. Garnish generously with chopped almonds, pistachios, or cashews. Allow to cool completely at room temperature until firm.
5. 5. Cut and Serve: Once set, use a sharp knife to cut the Gol Papdi into squares, diamonds, or desired shapes. Serve at room temperature and store in an airtight container for up to 10–12 days in cool weather.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Use high-quality ghee for best flavor and aroma. The fudge should have a slightly chewy texture, not dry or crumbly - don’t overcook once jaggery is added.

1. Finely chop the almonds, cashews, pistachios, and walnuts. The combination of dry fruits can be adjusted according to your preference. You can reduce or increase individual nuts, or even make the fudge with just one or two varieties. Do not reduce the quantity of dates, as they provide the sweetness and form the base of the fudge.
2. Split the dates open and remove the seeds. Keep the deseeded dates aside.
3. Heat the ghee in a wide, heavy-bottomed mithai vessel over medium-low heat. Add the chopped dry fruits. Roast them patiently over medium-low heat until they are nicely toasted and fragrant. The generous quantity of ghee allows the dry fruits to roast evenly.
4. Once the dry fruits are well roasted, add the sesame seeds, sunflower seeds, pumpkin seeds, and muskmelon seeds. Mix well and roast for approximately 4–5 minutes, allowing the seeds to become fragrant and properly roasted.
5. Add the deseeded dates to the roasted nuts and seeds. Using your spatula, press and cook the dates into the hot ghee, gradually breaking them down. Keep mixing the dates with the roasted dry fruits and seeds so everything combines evenly.
6. Continue cooking over low heat for approximately 10–15 minutes. Mash the dates well as they cook. The dates will gradually soften and melt into the mixture, binding with the roasted nuts and seeds. Once the dates have completely cooked down, the ghee will begin to separate from the mixture.
7. Switch off the heat. Carefully remove the excess ghee from the mixture. Do not discard it. The separated ghee can be strained and reused for other cooking or mithai preparations.
8. Grease a mithai tray lightly with ghee. Transfer the entire date and dry-fruit mixture into the tray. Spread it evenly and press it firmly into the tray. To help remove excess ghee, place a folded cloth beneath one side of the tray and raise it slightly. The excess ghee will collect at the lower end of the tray and can be removed. Allow the mixture to cool and set completely.
9. Once completely cooled and firm, cut the fudge into your preferred shapes and sizes. Arrange, garnish if desired, and serve.

Chef’s Notes

• You can customise the combination of nuts according to your preference, but keep the 300 g date quantity unchanged.
• The large quantity of ghee is used for proper roasting. A significant amount will separate naturally and can be removed before setting.
• Cook the dates patiently over low heat until they soften completely and the ghee separates.

Tips & Tricks

• Roast the nuts and seeds gently over medium-low heat. High heat can burn them before the dates are ready.
• Keep pressing and mashing the dates while cooking so they break down evenly and bind with the nuts and seeds.
• For clean pieces, allow the fudge to cool and firm completely before cutting.