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

½ 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 ½ 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