– ½ cup Wheat flour – ¼ cup Ghee / clarified butter – ⅓ cup Jaggery powdered – ¼ teaspoon Cardamom powder – 1 tablespoon Sliced almonds
– Grease a small pan with ghee and keep it ready – Measure the ghee in a pan and heat it in medium heat. Once the ghee is hot, add the measure wheat flour and fry it low flame. – Keep frying it until a nice aroma releases and the flour changes color to slightly darker shade. – Add the cardamom powder and mix well.
– Turn off the flame and place the pan on the counter top on a trivet. – Add the measured jaggery and mix well to combine. With just the heat that remains in the pan, the jaggery will melt and combine well. – Pour the mixture immediately on to the greased pan and sprinkle the chopped almonds. – Press it down with a spatula to even out.
– Let the Gur papdi cool down a bit and then make slices of them. Cut them when they are still a little warm, as they will crumble if completely let to cool down. – Let it cool completely and then store it in air tight container.