Gol Papdi (Matar)

Name: Gol Papdi (Matar)
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 cup Whole wheat flour (gehun ka atta); 1/3 cup Ghee; 3/4 cup jaggery Grated (gud); 1 tsp Poppy seeds (khus-khus) (optional); 1/4 tsp Cardamom (elaichi) powder; 2 tbsps Edible gum (gaund); 2 tbs almond Sliced

Shivangi Mehta @cook_7815460

Boston, Massachusetts, USA

This is a wheat flour based sweet. Easier to prepare than any of the other traditional Gujarati sweets. You can even make it often as an evening snack or as a dessert with a meal.

Shivangi Mehta @cook_7815460

Boston, Massachusetts, USA

This is a wheat flour based sweet. Easier to prepare than any of the other traditional Gujarati sweets. You can even make it often as an evening snack or as a dessert with a meal.

Saved

Ingredients

30 mins

4-serving

1 cupWhole wheat flour (gehun ka atta)
1/3 cupGhee
3/4 cupjaggery Grated (gud)
1 tspPoppy seeds (khus-khus) (optional)
1/4 tspCardamom (elaichi) powder
2 tbspsEdible gum (gaund)
2 tbsalmond Sliced

Saved

Steps

30 mins

1

Sprinkle the poppy seeds on a 6" diameter greased thali and keep aside.
2

Melt the ghee in a non-stick kadhai.
3

Add the wheat flour and sauté on a slow flame for approximately 15 to 17 minutes or till it turns golden brown in colour, stirring continuously. Another way to know its well cooked is, you will see little oil separating and it will be easier to stir as if its turned into a paste.
4

Add edible gum (gaund) when you feel the flour is well sauteed mix it well.
5

Remove from the flame and add the jaggery,cardamom powderand mix it well.
6

When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds) and spread it evenly with the help of the base of a small bowl (katori) or a flat spoon.
7

Garnish grated almond. Cut into diamond shapes while still warm and garnish with almond slivers.
8

When it cools down in about half an hour, remove the pieces and store in an air-tight container.