Indian cuisine · Desserts & Sweets

Gud Papdi

Gujarati diamonds of whole wheat flour roasted in ghee and bound with melted palm sugar.

Ingredients · for 8 servings

• 250 g whole wheat flour
• 150 g ghee
• 200 g palm sugar
• 4 cardamom pods
• 1 tsp ginger powder
• 2 tbsp poppy seeds (ground)
• 40 g almonds
• 1 pinch nutmeg

Instructions

1. Grease a flat pan of about 20 × 20 cm with ghee, grate the palm sugar finely, cut the almonds into strips and crush the cardamom seeds in a mortar.
2. Melt the ghee in a wide, heavy pan and roast the whole wheat flour in it over low heat for 10–12 min., stirring constantly, until deep golden-brown and richly nutty in aroma.
3. Stir in ginger powder, nutmeg and cardamom and roast for 30 sec. more, then take the pan off the heat and let the mixture cool for 2 min.
4. Stir in the grated palm sugar quickly — it melts in the residual heat and binds the mixture; if the pan is too hot it will caramelize and the papdi will turn hard.
5. Immediately fill the mixture into the pan, press it smooth to about 1.5 cm thickness with a greased spoon, and sprinkle with poppy seeds and almond strips, pressing them in lightly.
6. After 10 min. score into 4 cm diamonds, let cool completely and lift out the pieces; kept airtight they will last two weeks.