Golpapdi

by Tarla Dalal

These serve as a good snack in the evening and can even be the best thing to have early in the morning when you

feel little nauseous. Jaggery, apart from being a good source of iron, acts as an instant "pick me up". Although

ghee is a good source of vitamin A, it should be had in moderation because it contains a lot of saturated fat which

is not good for you.

Preparation Time: 10 mins.

Cooking Time: 20 mins.

Makes 24 pieces.

Ingredients

1 cup whole wheat flour (gehun ka atta)

1 cup chopped jaggery (gur)
1 tsp poppy seeds (khus-khus)
1/4 tsp cardamom (elaichi) powder
1 tsp dessicated coconut
5 tbsp ghee
Method
1. Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali. Keep aside.
2. Melt the ghee in a frying pan and add the wheat flour, stirring continuously till it turns golden brown in colour.
3. Remove from the flame, cool slightly and add the jaggery, cardamom powder and coconut. Stir well.
4. When the jaggery melts and the mixture is still warm, pour it into the greased thali with poppy seeds and spread
it evenly with the help of the base of a small bowl (katori).
5. Cut into 24 pieces while still warm.
6. Store in an air-tight container when cool.

Tips

1. You can add 1 tablespoon of milk along with the jaggery if the mixture becomes too hard.

2. VARIATION : GAUND GOLPAPDI (FOR LACTATION)

3. Gaund is a very traditional ingredient that is given to lactating mothers as it is supposed to aid in the production

of breast milk and also strengthe

4. It also adds some crunch to an old classic recipe!

5. Roast cup of gaund (edible gum) over a medium flame till it puffs up. Allow it to cool completely.

6. Add 1 teaspoon of soonth (dry ginger powder) and crumble this mixture using a mortar and pestle till it is almost

powdered.

7. Add this mixture to the above recipe at step 3 and proceed as above.

Nutrient values per piece

Amt Energy Protein Cho Fat Vit-A Vit-C Calcium Iron F.Acid Fibre
12 gm 59 kcal 0.6 gm 7.7 gm 2.9 gm 25.7 mcg