To make Punjabi Sundd Sandola, start by heating 1 tablespoon of desi ghee in a pan over low flame. Add 0.5 teaspoon of saunth (dry ginger powder) and 0.5 teaspoon of ajwain (carom seeds), cooking for about 5-6 seconds. Next, add 2 tablespoons of crushed almonds and cook until they turn light golden. Finally, add 1 cup of crushed jaggery and cook until it melts completely. Remove from flame and serve warm.

Yes, Punjabi Sundd Sandola is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. It's a great option for those following a gluten-free diet, especially during the winter months.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds depth to the dish.

To store leftover Punjabi Sundd Sandola, let it cool completely and then transfer it to an airtight container. It can be kept at room temperature for up to 2-3 days or refrigerated for up to a week. Just reheat it gently before serving.

Punjabi Sundd Sandola pairs wonderfully with warm milk or can be enjoyed as a sweet snack on its own. It also complements savory dishes like dal or roti, making it a versatile addition to your meal.