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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.
Main procedure- Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali. Keep aside.
- Melt the ghee in a frying pan and add the wheat flour, stirring continuously till it turns golden brown in colour.
- Remove from the flame, cool slightly and add the jaggery, cardamom powder and coconut. Stir well.
- 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).
- Cut into 24 pieces while still warm.
- Store in an air-tight container when cool.
- You can add 1 tablespoon of milk along with the jaggery if the mixture becomes too hard.
- VARIATION : GAUND GOLPAPDI (FOR LACTATION)
- 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
- It also adds some crunch to an old classic recipe!
- Roast ¼ cup of gaund (edible gum) over a medium flame till it puffs up. Allow it to cool completely.
- Add 1 teaspoon of soonth (dry ginger powder) and crumble this mixture using a mortar and pestle till it is almost powdered.
- Add this mixture to the above recipe at step 3 and proceed as above.
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Nutrient values (Abbrv) per serving
| Energy | 67 cal |
| Protein | 0.7 g |
| Carbohydrates | 9.9 g |
| Fiber | 0.7 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Sodium | 1.1 mg |
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