Gulpapdi is traditional Maharashtrian sweet which is loaded with health benefits. It is mostly prepared in winter months but it is good snack year round. It is relatively simple dish to prepare with 3 major ingredients wheat flour, jaggery and ghee. The only trick here is to get the right consistency of the mixture which is neither hardly nor soft.
1 cup wheat flour
3/4 cup jaggery finely chopped
3/4 cup ghee
1/4 cup desiccated coconut
2 tsp poppy seeds (khuskhus)
1/4 tsp cardamom powder
Dry fruits as per choice
Dry roast desiccated coconut till it is aromatic and keep aside.
In the same way dry roast khuskhus and dry fruits separately and keep aside
Dry roast wheat flour for 5 minutes on medium flame. Now start adding ghee spoon by spoon. Roast with ghee again. Keep adding ghee till the time wheat flour changes colour and gives out aroma. The mixture will turn slightly runny.
Turn the flame to low and add dry fruits and jaggery. Mix well and turn off the flame. Sprinkle cardamom powder and give it final mix
Grease a tray or dish with ghee. Pour this mixture into it. Sprinkle khuskhus and lightly press with spatula.
When the mixture is warm, make markings for for desired
shape . Let it cool completely for 2 hours. Now it is ready to cut into pieces.
Gulpapdi can be stored for a week in airtight container. But it is so delicious that it hardly lasts !!