Golpapdi Recipe (Traditional Gujarati Sweet Crackers)

On Friday, 09 October 2009 14:18
Golpapdi Recipe (Traditional Gujarati Sweet Crackers)
SERVES: 10-12 Golpapdi
TIME: 40 Minutes

Golpapdi is a traditional Gujarati sweet dish made from whole wheat flour and jaggery and typically prepared during auspicious occasions in a Gujarati household. It is perfect for those days when you have unexpected guests, or you have to whip up something sweet in a jiffy. It uses ready ingredients available in most Indian kitchens, and is a fairly easy, straightforward recipe. Perfect to keep at home, carry to a picnic or a long journey, Golpapdi a quick energizer and popping these tasty crackers gives you a boost of energy.

If you like traditional Indian Sweets, then you might also like to cook Beetroot Halwa, Gehun Ka Halwa, Flax seed Ladoo, Manda Pitha (Oriya Sweet) and Makhane Ki Phirni

Equipment Usedfrying panbaking sheet 


  • 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

Directions for Golpapdi Recipe (Traditional Gujarati Sweet Crackers)

  1. To begin making the Golpapdi Recipe, 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. This process takes about 10 minutes on medium heat.

  2. Once the wheat flour has turned a good brown color, turn off the heat and quickly add the jaggery and coconut and stir well, so the jaggery melts quickly in the heat into the wheat flour.

  3. 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.

  4. Sprinkle the sliced almonds and cut into diamond/square shapes while it is still warm. Set the Golpapdi aside and allow it to sit untouched. After about an hour, once the it has cooled, you will find that the crisp Golpapdi is ready.

  5. Store the Golpapdi in airtight containers for about 2 weeks in the refrigerator for maximum freshness.

  6. Note: 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.

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Archana Doshi

Last modified on Friday, 06 November 2015 07:37
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