GUL PAPDI [WITH GOND]

Gul Papdi is a tasty and healthy Maharshtrian sweet dish where whole wheat flour is mixed with ghee, jaggery, poppy seeds and desiccated coconut and flavoured with cardamom powder. This is an easy to make sweet which requires very limited ingredients. Gur Papdi as it called in Gujarati is also known as Sukhadi in the Sindhi Cuisine. It is prepared mainly during winter months to keep the body warm. It is so simple to make and takes hardly 20-25 minutes from start to finish. My husband loved it a lot. It is quick, authentic sweet made with just three ingredients: ghee, whole wheat flour and jaggery. Today I also added fried and powdered gond in it. Another recipe of Gur Papdi without gond is already shared on my blog last year. You can have one piece of gur papdi in your daily breakfast, it is best for growing kids as it is very healthy. 

I bet you cannot control when you take one piece and you will definitely hungry for more. This is quick and simple recipe but I cannot say it’s easy. But after trying for 2-3 times you will be master in making this recipe. Most important part of this recipe is perfection in roasting the flour. So what are you waiting for? Read the recipe and notes very carefully and give a try and I am sure you will become master like me. So here is the traditional recipe of Gul Papdi, a sweet that is especially consumed during winters.

📌📌Watch the full video recipe here 📌📌  

INGREDIENTS:

1 Cup Whole Wheat Flour

1 Cup grated Jaggery

¾ -1 Cup Ghee

2 teaspoon Sliced Almonds for garnishing

2 tablespoon Desiccated Dry Coconut

2 teaspoon Poppy Seeds

¼ teaspoon Cardamom Powder

¼ Cup Gond

METHOD:

STEP 1 – Heat half of the ghee in a non-stick frying pan, add gond and fry till it puff up.

STEP 2 – Remove and cool it completely.

STEP 3 – Add in to mixer pot and blend to make a fine/coarse powder. Keep it aside.

STEP 4 – Add the remaining ghee in the pan, let it melt. ( See notes )

STEP 5 – Then add wheat flour and give a nice stir.

STEP 6 – Roast the flour on slow flame for approximately 20-25 minutes. It will start changing the colour to nice golden brown and your house is full of strong aroma of roasted flour. Keep stirring continuously otherwise chances of burning. 

 STEP 7 – Grease a tray with ghee and keep aside.

STEP 8 - Now add desiccated coconut, ground gond powder and poppy seeds, mix it and roast for another 3-4 minutes.

STEP 9 – Remove the pan from the flame. Add grated jaggery, cardamom powder and mix well. [Here you have to be very fast] 

Make sure no jaggery solids are there and the mixture should be lump free.

STEP 10 – Now pour the mixture in the greased tray and level it evenly using a spatula or a flat katori.

STEP 11 – Sprinkle sliced almonds and press them slightly.

STEP 12 – Let it rest for 5 minutes and then cut into squares/ diamonds and keep in the tray.

Do not remove them from the tray till they cool down completely.

STEP 13 – When it comes to room temperature then remove the squares and store in an clean air tight container.

NOTES: * First add 1/2 cup ghee and roast the flour for 10-15 minutes and then add the 1/4 cup later while roasting the flour.

        *The amount of jaggery can be adjusted according to your taste. You can add 2-3 tablespoon more or less.

                  *  If you will not mix the jaggery quickly then your gul papdi becomes hard and chewy.