Gol paapdi

 

2 cups whole wheat flour

1 cup ghee (clarified butter)

 

1 tablespoon ghee (clarified butter)

1 cup gol (jaggery or brown sugar)

1 teaspoon elchi (cardamom seeds), slightly crushed

teaspoon sounth (powdered ginger), optional

some slivered almonds

 

1.                   Over low heat, add the flour and clarified butter to a saucepan.

2.                   Stir for about hour.

3.                   In another pan, melt the jaggery with 1 tablespoon of clarified butter.

4.                   Mix the contents of the 2 pans, adding the cardamom and ginger.

5.                   Remove from heat and spread in a pre-greased pan.

6.                   Cut into diamond shapes, optionally spreading the almonds on top

7.                   Remove when cool and store in an airtight container for a few days.

8.                   Serve with tea.

 

Note: For harder gol paapdi, cook a little longer after adding the jaggery.

 

Source: Kokila 1978, tested July 2001