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Gul papdi is a traditional sweet dish. Wheat flour is roasted and cooked with jaggery and ghee. This can also be any time snack. This is a very healthy recipe especially in winter days. We are not making “paak” for this recipe. So you don’t have to worry about the outcome. This just melts in mouth. It turns out nice and soft. This is 1/2 kg gul papdi with perfect measurement. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 300 gm / 2 1/2 cups Wheat flour
• 125 gm / 1 cup Ghee
• 1/2 cup grated dry Coconut
• 1 tsp Poppy seeds
• A pinch of Nutmeg powder
• 1 cup grated Gudh

Method:
• Heat up a pan on medium heat and add wheat flour, ghee.
• Mix well and roast on medium heat for about 10-15 minutes. Stir continuously while roasting.
• When the mixture releases ghee and nice aroma move it along the edge of the pan and add
coconut, poppy seeds in the remaining space.
• Roast it together a little and mix it with the wheat flour.
• Turn off the gas and let the mixture cool down a little for about 2-3 minutes.
• Add nutmeg powder and mix well.
• After cooking the mixture for about 5 minutes add gudh and mix well.
• Stir until gudh melts.
• Transfer the mixture into a dish and spread evenly.
• Smoothen it out with the help of spoon and let it cool down for about 5 minutes.
• Cut it into pieces and let it cool down well.
• Take the pieces out and gul papdi is all ready.
• You can store it in air tight container when it cools down completely.
• It has shelf life of about a month.
• If you want crunchy gul papdi then add gudh after mixing the coconut with wheat flour.
• Continue cooking until the gudh melts and then transfer the mixture into the dish.

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