Garam Golpapdi Recipe
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| Ghee | 1⁄2 Cup (8 tbs) | |
| Jaggery | 1⁄2 Cup (8 tbs), grated (Gud) | |
| Poppy seeds | 1 Teaspoon (Khus Khus) | |
| Fennel | 1 Teaspoon (Saunf) | |
| Almonds | 1⁄2 Teaspoon, sliced (Badam) | |
| Pistachios | 1⁄2 Teaspoon, sliced (Pista) | |
| Cardamom powder | 1⁄4 Teaspoon (Elaichi Powder) | |
| Milk | 3 Tablespoon |
Nutrition Facts
Serving size
Calories 293 Calories from Fat 154
% Daily Value*
Total Fat 18 g27%
Saturated Fat 10.3 g51.3%
Trans Fat 0 g
Cholesterol 44.3 mg14.8%
Sodium 18.2 mg0.8%
Total Carbohydrates 33 g11.1%
Dietary Fiber 3.3 g13.2%
Sugars 15.4 g
Protein 4 g7.5%
Vitamin A 0.3% Vitamin C 0.41%
Calcium 5.5% Iron 7.8%
*Based on a 2000 Calorie diet
Directions
1 In a pan, heat the ghee.
2 Add in the whole wheat flour.
3 Roast it over low heat until it is golden brown, stirring continuously.
4 Add in the fennel and poppy seeds, cook for a few more seconds.
5 Remove from the heat and stir for a few minutes till the mixture cools down slightly.
6 Add in grated jaggery and mix well till it dissolves into the flour mixture.
7 Return it to the heat if the jaggery has not melted completely.
8 Pour in the milk and mix well.
SERVING
9 Serve hot garnished with the almonds and pistachios.
Chef
