Golpapdi

Here's another dessert from the land of Gujarat. Of late, I have been making lot of desserts and most of them for the first time. Golpapdi is one such dish. I have always enjoyed those made by my gujarati neighbours. Its a perfect tea time snack - mildly sweet and slightly crunchy like a cookie.

I picked this recipe from Tarla Dalal's baby cookbook. According to her, its always a hit with teething babies (I havent tried it on little K yet. These days he tries to gum every possible stuff - from his toys, our shoulders to my big toe!).

Golpapdi is full of energy, carbohydrates, calcium, iron and Vitamin A. Beware of the quantity of ghee though :)

Ingredients:

Whole wheat flour - 1 cup

Ghee - 3/4 cup (unmelted)

Jaggery - 1 cup (grated)

Cardamom (Elaichi) powder - 1/4 tsp

Dessicated coconut - 1 tsp (Optional)

Poppy seeds - 1 tsp

1. Grease a thali / plate / tray with ghee. Sprinkle poppy seeds and set aside.

2. Melt ghee in a pan. Add whole wheat flour. Stir till the mixture turns golden brown in color and loses its raw smell.

3. Remove from flame. Add jaggery, cardamom powder and dessicated coconut. Stir well immediately.

4. Once it mixes well (and jaggery melts) pour it into the greased thali and spread it evenly with the help of a ladle or base of a small bowl.

5. Cut into diamond shaped pieces while still warm.

6. Store in air tight container.