Golpapdi

These serve as a good snack in the evening and can even be the best thing to have early in the morning when you feel little nauseous. Jaggery, apart from being a good source of iron, acts as an instant "pick me up". Although ghee is a good source of vitamin A, it should be had in moderation because it contains a lot of saturated fat which is not good for you.

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Makes 24 pieces.
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1 cup whole wheat flour (gehun ka atta)
1 cup chopped jaggery (gur)
1 tsp poppy seeds (khus-khus)
1/4 tsp cardamom (elaichi) powder
1 tsp dessicated coconut
5 tbsp ghee

1. You can add 1 tablespoon of milk along with the jaggery if the mixture becomes too hard.
2. VARIATION : GAUND GOLPAPDI (FOR LACTATION)
3. Gaund is a very traditional ingredient that is given to lactating mothers as it is supposed to aid in the production of breast milk and also strengthe
4. It also adds some crunch to an old classic recipe!
5. Roast ¼ cup of gaund (edible gum) over a medium flame till it puffs up. Allow it to cool completely.
6. Add 1 teaspoon of soonth (dry ginger powder) and crumble this mixture using a mortar and pestle till it is almost powdered.
7. Add this mixture to the above recipe at step 3 and proceed as above.