Posted on October 2, 2008. Filed under: Pregnancy recipes, Sweets | Tags: , , |

This dish is also called sukhdi in some parts of Gujarat. This is a version that is served warm and not cut into the traditional diamond shaped cubes.
The trick to making this version is to add the gud after the wheat and ghee mixture has cooled to a comfortable temperature and yet allows the gud to melt and caramelize, thus giving it a characteristic crunch. The milk is added to keep the golpapdi in a soft molten stage.
When you make this dish the aroma goes right through the house – your kids are sure to gather around waiting to sample some while it’s still hot.

Serves 4 to 6.

1 cup whole wheat flour
½ cup  ghee
½ cup grated  jaggery(gur)
1 teaspoon poppy seeds (khus-khus)
1 teaspoon fennel (saunf)
1 teaspoon sliced almonds-pistachios (badam-pista)
¼ teaspoon cardamom powder (elaichi)
2 to 3 tablespoons milk
1. Heat the ghee in a pan and add the whole wheat flour. Roast it over a slow flame till it is golden brown, stirring it continuously.
2. Add the fennel and poppy seeds and cook for a few more seconds.
3. Remove from the flame and stir for a few minutes till the mixture cools down slightly.
4. Add the grated jaggery and mix well till it dissolves into the flour mixture.
5. Return it to the flame if the jaggery has not melted completely.
6. Add the milk and mix well.
7. Serve hot garnished with the almonds and pistachios.

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