This recipe imitates the same old fashioned Nepali goondpak. Simple and easy to make!
- 2 1/2 cups Whole wheat flour
- 1/2 cup Molasses melted
- 3/4 cup Sugar
- 3 tbsp Edible gum can be found in Indian supermarkets, Goond
- 1/2 cup Grated coconut
- 1 cup Mixed nuts
- 1/2 cup Ghee or clarified butter melted
- 2 cups Evaporated milk
- 1 cup Milk powder
- 2 tsp Cardamom ground
- 1/2 tsp Nutmeg ground
- 2 tbsp Sunflower seeds toasted
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tbsp Vinegar or lemon juice
- 1/2 tsp Salt
- Toast the edible gum (goond) in a pan until it puffs up, toast one spoon at a time. Do not burn.
- In a large bowl, mix flour, baking powder, baking soda, salt, nuts, coconut, cardamom, and nutmeg powder. Mix it very well.
- In another bowl, whisk sugar, evaporated milk, molasses, and ghee until all the sugar is dissolved.
- Transfer the liquid into large bowl, finally add vinegar and whisk the mixture very well.
- Preheat up the oven to 350 degrees F or 175 degrees C.
- Grease the inside part of cake pan with a cooking spray or ghee. This will preven cake sticking with the pan when cooked.
- Pour the cake mixture to the pan, shake the pan until the surface becomes flat and smooth.
- Sprinkle sunflower seeds evenly over the mixture.
- Bake for 35 minutes in the preheated oven, or until a toothpick inserted in center comes out clean. Allow to cool for about 20 minutes.