This is one of the most easiest traditional Gujarati mithai( sweets) that I have come across. I cannot thank enough Mr.Bhupendra Pathak, Renee’s fine art teacher for introducing me to the wonderful Gujarati food. What an amalgamation of sweet, tangy and spicy flavors.Gujarati cuisine has a wide variety of sweets and savory snacks, and use of ghee( clarified butter) is predominantly seen here. Unlike other Gujarati sweets enriched in ghee, this recipe does not have too much of ghee.
I am feeling a bit low thinking about the fact that my little Annie will have to stay back with her daddy celebrating Diwali on their own, while me and my elder daughter Renee will be traveling to India not for celebration but for some work. Celebration will be much quite, no Diwali party at home in Bahrain. But I have made all arrangements for them to do the little celebration with the usual guest coming home. Although not very elaborate this time but yes! I have made all arrangements with home made sweets and some gifts for the friends coming home. I made a batch of Kaju roll and Gol Papdi( Gur Papdi). A satisfaction and they’ll feel my presence atleast though I am not around.
The best part of This traditional Gujarati sweet is that It doesn’t require much time, barely 30 minutes on a total. No hassle, just 3 ingredients, no sugar…. yayy!!! Just goodness of jaggery. I’ve fallen in love with this sweet
- 500gms Atta( whole wheat flour, preferably coarse flour)
- 200 gms ghee( clarified butter)
- 200 gm grated jaggery
- 1tsp cardamom powder
- 1 tsp sonth ( dry ginger powder) optional DIRECTION
- Grease a flat tray or a thali and keep it aside.
- Heat the ghee in wide pan. Add the atta and roast it stirring continuously until you get the lovely aroma of the roasted wheat . When you see the atta changed to nice brown color, add the jaggery, the turn off the heat and keep stirring constantly for a couple of minutes. Add the cardamom and the dry ginger powder. Give it a nice mix.
- Transfer the mixture into a greased flat greased thali and spread it out evenly with any flat surface or even a flat bottom bowl. Make the cut marks in square or diamond shape when it is still warm. Garnish with silver vark and then a generous amount of finely sliced almonds with slightly pressing the almonds over the mixture . Cover with a cling wrap and let it cool down completely.
- Once it has cooled down completely, take out the gol Papdi squares gently and store it in an air tight container in room temperature for two weeks.
You might also love to try out other Diwali sweets and savory.