How to make Gurpapdi -

Something special for Sankranti – a traditional, rustic mithai that celebrates the harvest.

This recipe is from the book Mithai.

Main Ingredients : Jaggery (gur) (गुड़), Whole wheat flour (atta) (आटा)

Cuisine : Gujarati

Course : Mithais

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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For more recipes related to Gurpapdi checkout Jaggery Malpua. You can also find more Mithais recipes like Badam Burfi, Bread Rasmalai, Alutua, Jaipur Ki Gajak.

Gurpapdi

Gurpapdi Recipe Card

Print

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gurpapdi Recipe

  • Jaggery (gur) 1 1/4 cups

  • Whole wheat flour (atta) 2 cups

  • Ghee 1 cup + 2 teaspoons

  • Green cardamom powder 1/2 teaspoon

  • Nutmeg powder a generous

Method

Step 1

Heat one cup of ghee in a non-stick kadai and add the flour. Cook, stirring continuously, on medium heat for fifteen to twenty minutes, or till fragrant and brown.

Step 2

Remove from the heat and add half the cardamom powder. Mix well. After five to six minutes add the jaggery and mix till well blended.

Step 3

Grease a thali with the remaining ghee. Transfer the mixture to the thali and spread evenly. Mix together the remaining cardamom powder and nutmeg powder, and sprinkle over the gurpapdi.

Step 4

Leave to set at room temperature. Cut into squares or diamonds and serve.

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