Whole wheat flour is used in making a traditional golpapdi / gulpapti. Wheat flour is fried in ghee till it turns light golden color. Then the grated jaggery is either directly added or made into thin syrup before adding to the wheat flour. The golpapdi mixture is then moulded into burfi or ladoo.
Makes: around 8 squares of Gulpapti.
Whole Wheat Flour 1 Cup
Jaggery 3/4 Cup
Cardamom Powder a Pinch
Cashews 4 – 5
Ghee 1/2 Cup
Method of preparation:
Grease a small square dish with a drop of ghee and keep aside.
Heat around quarter cup of water in a pot, add jaggery.
Let all the jaggery melt and the syrup slightly thicken before removing from heat.
Make sure the jaggery syrup doesn’t form any soft or hard ball when a drop is added to small bowl of water.
Heat a tsp of ghee in a nonstick pan, add cashews and fry them on low flame till they turn light golden color.
Remove fried cashews onto a plate and break them into halves.
Add half of the remaining ghee into the same pan.
Add wheat flour and fry on low – medium flame by stirring continuously.
Once wheat flour turns to light golden color (around 5 minutes), stir in jaggery sryup and the remaining ghee.
Cook on low flame till the mixture comes together (around 2 minutes).
Pour the cooked wheat flour mixture into greased dish.
Press with back of a small bowl to soften the mixture.
Cut the wheat flour mixture into around 2 inch squares.
Slightly press a broken cashew on each square.
Let the golpapdi cool off to room temperature before you carefully cut them again into pieces.
Store tight in a clean dry jar and gulpapti stays fresh for a week or more.
Notes: Make sure not to overcook the wheat flour mixture once jaggery is added.
Suggestions: If the jaggery sryup becomes too thick, stir in a tbsp or more water. If the jaggery syrup is too thin, then cook the wheat flour mixture for longer time for it to bind well.
Variations: You can also add any sort of dried nuts or dried fruits to the wheat flour mixture. You can also make the wheat flour mixture into small balls by greasing the hands with little ghee.
Other Names:Wheat Flour Burfi, Gulpapti, Gulpapdi, Sukhdi, Golpapdi, Sukhadi, Gor Papdi.