Makes: 8 - 10 pieces
- 1 cup whole wheat flour
- 1/4 cup ghee (Clarified Butter)
- 1/4 cup jaggery, crushed into small pieces
- 1/4 fine sliced almonds
- 1 teaspoon of freshly ground cardamon powder
- 1 tablespoon dessicated coconut
Melt the ghee in a frying pan and add the wheat flour and cardamom powder, stirring constantly till it turns golden brown and releases the roasted aroma.
Turn off the heat and quickly add the jaggery and coconut and stir well, so the jaggery melt quickly in the heat.
As soon as the jaggery melts, and the mixture is still warm, pour the mixture into a greased baking sheet and spread it evenly with a 3/4th inch thickness.
Sprinkle the sliced almonds and cut into diamond/square shapes while it is still warm. Set aside and allow it to sit untouched. After about an hour, once cooled, you will find that you have these crisp golpapdi's.
Store in airtight containers.
Caution: The addition of jaggery to the wheat flour mixture is a tricky procedure. The whole mixture can get brittle and gooey. So use caution, and turn off heat just before adding jaggery.