Wheat Flour Burfi

15 May


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.

10 Responses to “Wheat Flour Burfi”

  1. Hari Chandana May 15, 2010 at 10:19 am #

    I too make this burfi.. Looks so beautiful in ur snap.. Perfecttttt..

  2. Hema May 15, 2010 at 11:12 am #

    What a cool sweet!.. Wheat Flour Burfi is inviting and love the clicks…

  3. chaya girimaji May 16, 2010 at 9:36 pm #

    It’s too good ya: My mother-in-law makes this. but she makes round balls

  4. Raji May 17, 2010 at 2:39 pm #

    @Hari Chandana thank you. its sure is a mouthwatering burfi
    @Hema thank you.
    @chaya girimaji most of em make it into balls as well. it melts no matter the form. thanks

  5. Apu May 17, 2010 at 8:55 pm #

    lovely!! golpapdi is a delicious sweet!!

  6. shanta May 22, 2010 at 4:05 am #

    we prepare the same dish but a little diff.way,here i will send it to u ingredients r the same but after frying the wheat flour i add the jaggery directly to the fried wheat flour put off the gas and stir till all the iaggery mixes with wheat flour,its v. simple and quick way to do it,shanta.

  7. shanta May 22, 2010 at 4:07 am #

    a v. nice sweet specially during winter months all age group of people love it.

  8. Raji June 5, 2010 at 1:32 pm #

    @Apu golpapdi is as simple and as delicious as it gets. thx
    @shanta its sounds quite good. i heard people keep the heat on while mixing the jaggery which results in hard burfi. cutting the gas is a lovely idea. do u grate the jaggery in such a case?
    it sure is a nice during winter. thank you.

  9. amandeep kaur November 24, 2010 at 5:38 am #

    i find very very good site,,,,,,i love this site n given information,,,

  10. shanta November 25, 2010 at 3:43 am #

    no i dont grate the jaggry,as with hot wheat flour it melts fast so no need to grate it unless u keep the jaggery in freeze,shanta.

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