Golpapdi, gujarati famous sweet!!Recipe Link : http://www.tarladalal.com/Golpapdi-(-Gujarati-Recipe)-636r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------GolpapdiThis wheat flour based sweet is easier to prepare than any of the other traditional gujarati sweets. Since it does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. Remember to grate the jaggery thinly to avoid lumps. In the winters, you can also add edible gum (gaund) to this recipe as done in many states of gujarat.Preparation Time: 10 minutes.Cooking Time: 15 to 17 minutes.Makes 26 pieces.1 cup whole wheat flour (gehun ka atta)1 tsp poppy seeds (khus-khus)5 tbsp ghee¾ cup grated jaggery (gur)¼ tsp cardamom (elaichi) powder1 tsp dessicated coconut (optional)For the garnishA few almond (badam) sliversA few pistachio slivers (optional)1. Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali and keep aside.2. Melt the ghee in a non-stick kadhai, add the wheat flour and sauté on a slow flame for approx. 15 to 17 minutes or till it turns golden brown in colour, stirring continuously.3. Remove from the flame and add the jaggery, cardamom powder and coconut. Mix 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) or a flat spoon.5. Cut into diamond shapes while still warm and garnish with almond slivers.6. Remove the pieces and store in an air-tight container.Handy tip:You can add 1 tbsp of milk along with the jaggery if the mixture becomes too hard.