Thursday, March 10, 2016

Gul Papri


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Gondh (powder) - 35 ms
Wheat atta - 200 gms
Bengal gram flour (besan) - 100 gms
Ghee - 250 gms
Cashew - 40 gms
Almonds - 40 gms
Dry dates powder - 40 gms
Dry coconut - 40 gms
Jaggery - 200 gms
Cardamom powder - 1/2 tsp


Method:

Make dry dates powder: De-seed dates, fry in a pinch of ghee and then grind to a powder. 
Pound cashew and almond coarsely; fry khobra till light brown and crush with hand. 
Melt jaggery .
Take a heavy bottomed pan; heat ghee and add wheat atta. 
Fry a little and add besan atta. 
Fry till brownish, then add cashew almond powder, dry dates powder, gondh powder, cardamom powder and crushed dry coconut. 
Mix well and add hot melted jaggery; mix thoroughly. 
Put off gas and immediately spread the mixture on a greased tray and cut into desired pieces. 
Decorate with chopped dry fruits.


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