Out & About
Cooking with Friends
March 29, 2017
MINAL'S JUMEIRAH SPICE
Makes approx 24 small square pieces
1 cup wheat flour
3/4 cup jaggery (grated)
5-6 tbsp ghee
1 tsp cardamom powder
few strands of saffron
almonds to garnish
(coconut can also be added)
Grease a steel dish with ghee so it is ready for setting the ghor papdi
Melt the ghee in a saucepan and add the flour, stir continuously until it changes colour to a golden brown.
Remove saucepan from flame and add the jaggery, cardamom, saffron and stir until jaggery has melted.
Immediately pour mixture into the prepared dish and press down to even it out. If it is drying quickly add a little ghee all over on the top before garnishing with almonds.
After 2-3 minutes cut the ghor papdi into squares and allow it to completely set before removing from plate.
A great sweet dish. Gor Papdi is also known as Sukhadi and is a great traditional dish for taking as prashad for pooja events.
I'm busy working on my blog posts. Watch this space!
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