Golpapdi step by step instructions:
Ingredients:
Whole wheat flour: 1 cup
Jaggery (gud): ¾ cup (grated)
Clarified butter (ghee): 3 tbsp
Almond slivers: 1 tbsp
Poppy seeds: 2 tsp
Fennel seeds: 2 tsp
Milk as required
Method:
1. Grease a plate with ghee. Sprinkle 1 tsp of fennel seeds and poppy seeds each.
2. In a pan heat ghee. Roast the flour in ghee until fragrant and changes the color. It will take approximately 10-12 minutes. Keep the flame on low only and stir continuously.
3. When done remove the pan from flame and add jaggery. Mix well. You will see that jaggery has melted and a thick mixture is formed.
4.At this stage, if you feel that the mixture is too tight, then add a little milk and mix well. (I did not use milk)
5. Pour on the greased plate and tap the plate gently.
6. Garnish with almond slivers, poppy seeds, and fennel seeds.
7. Make the cut marks as when the golpapdi dries up it would be difficult to mark.
8. When it gets completely cooled remove the pieces from plate.
9. Store in an airtight container and enjoy for almost 15 days.
Tips:
1. If you have added milk then keep the golpapdi in fridge as it might turn bad after 3-4 days.
2. Always prefer taking grated jaggery as it will melt quickly when added to hot flour.
3. If you have added more milk then the golpapdi will not be crisp. It will be soft. So depending upon your taste the quantity of milk can be adjusted.
See you soon with a new recipe till then Happy Cooking!!!
Happy Ganesh Chaturthi Everyone!
Golpapdi, commonly known as ‘Maatar’ in our house, is generally prepared on auspicious occasions. I always thought it to be a Rajasthani sweet but reading about it made me aware that it is a Gujarati sweet and the popular name is Golpapdi and not maatar ;-).
Golpapdi is a very simple recipe with just 2 main ingredients: whole wheat flour (atta) and jaggery (gud). The texture comes out very well.
Let us start cooking!!!
Golpapdi, commonly known as ‘Maatar’ in our house, is generally prepared on auspicious occasions. I always thought it to be a Rajasthani sweet but reading about it made me aware that it is a Gujarati sweet and the popular name is Golpapdi and not maatar ;-).
Golpapdi is a very simple recipe with just 2 main ingredients: whole wheat flour (atta) and jaggery (gud). The texture comes out very well.
Let us start cooking!!!
Ingredients:
Whole wheat flour: 1 cup
Jaggery (gud): ¾ cup (grated)
Clarified butter (ghee): 3 tbsp
Almond slivers: 1 tbsp
Poppy seeds: 2 tsp
Fennel seeds: 2 tsp
Milk as required
Method:
1. Grease a plate with ghee. Sprinkle 1 tsp of fennel seeds and poppy seeds each.
2. In a pan heat ghee. Roast the flour in ghee until fragrant and changes the color. It will take approximately 10-12 minutes. Keep the flame on low only and stir continuously.
3. When done remove the pan from flame and add jaggery. Mix well. You will see that jaggery has melted and a thick mixture is formed.
4.At this stage, if you feel that the mixture is too tight, then add a little milk and mix well. (I did not use milk)
5. Pour on the greased plate and tap the plate gently.
6. Garnish with almond slivers, poppy seeds, and fennel seeds.
7. Make the cut marks as when the golpapdi dries up it would be difficult to mark.
8. When it gets completely cooled remove the pieces from plate.
9. Store in an airtight container and enjoy for almost 15 days.
Tips:
1. If you have added milk then keep the golpapdi in fridge as it might turn bad after 3-4 days.
2. Always prefer taking grated jaggery as it will melt quickly when added to hot flour.
3. If you have added more milk then the golpapdi will not be crisp. It will be soft. So depending upon your taste the quantity of milk can be adjusted.
See you soon with a new recipe till then Happy Cooking!!!
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