Jammu special Sund recipe - Bless My Food By Payal (2024)

07 Dec Jammu special Sund recipe

Last Updated on August 30, 2023 by blessmyfoodbypayal

Jammu special sund | sundh recipe | sund panjiri recipe with step wise pictorial and video method is here.

jammu special sund | sundh recipe | sund panjiri recipe, as the title suggests, is the peculiarity of Jammu and known for its immunity and strength during winters. Like, the summers begin with making of pickle, sund has the same place on doorstep of winters.

Going back to years, we remember that it is usually prepared by our elders at home at the beginning of winters. They were so expert in making sund that they never used any measuring tool & still never anything went wrong.

If you are in Jammu & asking for panjiri, you won’t get it because it is known with the name SUND here & hardly anyone knows that it’s called Panjiri also.

Undoubtedly there’s a difference between sund & panjiri preparation but that is just marginal. Not just the name, the another major difference is that this one can be consumed during fast/vrat too unlike other panjiri made in rest of the country.

Panjiri has whole wheat flour whereas sund doesn’t have. Whereas rest of the ingredients are same.

It is however important to mention that different people have different opinion about consuming poppy seeds/khas Khas during fasting. Some says it can be eaten whereas other differ in their opinion.

So if you are sure about consumption of poppy seeds during fasting, act according, otherwise better avoid it if making sund exclusively for consumption during fasting/vrat.

Making jammu special sund is a very simple and easy process. Homemade sund costs quite low in comparison to store brought & further the ingredients used in the sund sold in market are not in the good ratio which we maintain in homemade sund.

You will find the dry fruits, which are not so expensive, more than the one which are costly. Lol.

HOW TO STORE JAMMU SPECIAL SUND?

Sund can be stored in any jar, bowl or container having a lid. It’s shelf life is almost 3 to 4 months or probably whole winter season. Some people place it in refrigerator also & if you are also doing the same, better make it slightly warm in microwave before eating or serving.

For more recipes belonging to Jammu & Kashmir, click here

Step wise pictorial recipe of jammu special sund

1. Take a big pan of heavy bottom & place it on low flame after adding desi ghee in it.

2. When ghee melts, add almonds and roast for 2 minutes or until you feel the roasted aroma of almonds.

3. Take the almonds out in some other plate/bowl and keep aside.

4. Then in the pan, now add cashews and roast them too till they turn slightly golden brown.

5. Take out in the same bowl in which almonds are kept.

6. Now dry dates are to be roasted for about 2 minutes.

7. Take them as well in the similar bowl.

8. Add coconut flakes and roast till turn slightly golden. Take out.

9. Then roast raisins till they puff up. Take out in the same bowl.

10. Add edible gum.

11. Roast it till it is puffed up like a popcorn.

12. Bring out in a separate plate and let it cool down completely.

13. Add melon seeds and poppy seeds together.

14. Roast them on lowest heat for 1-2 minutes only. Now do not bring them out.

15. Then add desiccated coconut.

16. Roast the coconut till it turns slightly brown.

17. Add dry ginger powder.

18. Give it a nice mix.

19. Take the bowl off the heat.

20. Add all the roasted nuts in it.

21. Gum must have been cooled by now. Crush it coarsely using your fingers.

22. Add the crushed gum to the pan.

23. Mix everything together very well.

24. Let the entire mixture cool down completely.

25. Then add powdered sugar.

26. Mix it so well.

Your sund is ready. Enjoy.

NOTES

1. In sund, almonds and cashews are not to be added after chopping them. Only dry dates are to be cut into pieces after deseeding & coconut is cut into thin flakes.
2. You are not supposed to roast the dry fruits strictly in the given order. However roasting big sized nuts in the beginning & tiny at the end is feasible.
3. Only add powdered sugar and never the granulated one.

jammu special sund – recipe card

NOTES

1. In sund, almonds and cashews are not to be added after chopping them. Only dry dates are to be cut into pieces after deseeding & coconut is cut into thin flakes. However some people add coconut after grating or even dessicated coconut is also used, but that is not the traditional way.
2. You are not supposed to roast the dry fruits strictly in the given order. However roasting big sized nuts in the beginning & tiny at the end is feasible.
3. Only add powdered sugar and never the granulated one.
4. We have switched off flame before adding ginger powder so that it may not burn in extremely hot ghee. But make sure, forget anything else, but never forget that while you are adding powdered sugar, your have to add it to the dry fruit mixture and not in the ghee directly. In ghee, sugar will start melting and releasing water due to which your entire recipe will go waste.