Here is my take on the traditional gujurati mithai - Gul Papdi. The authentic Gul Papdi is made using simple 3 ingredients - atta , ghee and jaggery. I tried to make it more nutritious by adding Ragi (Nachni flour) and Mixed Nut powder.
Ingredients-
1 cup atta ( Whole wheat flour)
1 cup ragi flour
1 cup ghee
1 1/2 cup grated jaggery (I used Indian Kolhapuri )
1/2 cup mixed nut powder ( dry roast almonds , pista and cashewnuts and grind to a fine powder)
2 tbps desicated coconut
1 tsp cardamon powder
A pinch of nutmeg
Poppy Seeds for garnishing
Greased Plate
Method-
1. In a heavy bottom pan, add ghee , atta and nachni and roast on low flame for about 20 mins or until the raw flavor is gone.
2. Now add the nut powder and desicated coconut , cardamon powder and nutmeg.
3. Roast again for about 5 mins,
4. Now switch off the flame and add the grated jaggery. Mix well until all the mixture has well combined and the jaggery has almost melted.
5. Immediately remove the mixture on to the greased plate and using the back of a spatula spread evenly. Do this very carefully as the mixture will be very hot.
6. Sprinkle the poppy seeds and cut into desired shape when the mixture is still hot.
7. Initially the barfi will be very crumbly, but once it cools down completely , you will have melt in the mouth gul papdis.
8.This recipe yields approximately 35 barfis.
Ingredients-
1 cup atta ( Whole wheat flour)
1 cup ragi flour
1 cup ghee
1 1/2 cup grated jaggery (I used Indian Kolhapuri )
1/2 cup mixed nut powder ( dry roast almonds , pista and cashewnuts and grind to a fine powder)
2 tbps desicated coconut
1 tsp cardamon powder
A pinch of nutmeg
Poppy Seeds for garnishing
Greased Plate
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Method-
1. In a heavy bottom pan, add ghee , atta and nachni and roast on low flame for about 20 mins or until the raw flavor is gone.
2. Now add the nut powder and desicated coconut , cardamon powder and nutmeg.
3. Roast again for about 5 mins,
4. Now switch off the flame and add the grated jaggery. Mix well until all the mixture has well combined and the jaggery has almost melted.
5. Immediately remove the mixture on to the greased plate and using the back of a spatula spread evenly. Do this very carefully as the mixture will be very hot.
6. Sprinkle the poppy seeds and cut into desired shape when the mixture is still hot.
7. Initially the barfi will be very crumbly, but once it cools down completely , you will have melt in the mouth gul papdis.
8.This recipe yields approximately 35 barfis.
How many barfi were you able to make with these quantity of ingredients? Just want to know so that I can halve or double the recipe as per the quantity I want to make.
ReplyDeleteThanks for asking this question. I will definitely add this piece of info in the recipe. This quantity makes yields approximately 35 barfis.
ReplyDeleteDhanashree, thanks for the prompt reply.
ReplyDelete