Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12–15 pieces
Difficulty: Easy

Ingredients

For the Gud Papdi

• 1 cup whole wheat flour
• ¾ cup Sarbu Jaggery Powder
• ½ cup ghee
• ¼ cup chopped almonds
• 2 tbsp sesame seeds
• ½ tsp cardamom powder
• ¼ tsp nutmeg powder
• 2 tbsp desiccated coconut (optional)

For Garnishing

• 1 tbsp chopped almonds
• 1 tsp sesame seeds
• A light sprinkle of cardamom powder

Instructions

Step 1: Prepare the Tray

1. Grease a flat plate or tray with a little ghee.
2. Keep it ready for setting the papdi mixture.

Step 2: Roast the Wheat Flour

1. Heat ghee in a heavy-bottomed pan.
2. Add the whole wheat flour and roast on low heat.
3. Stir continuously for 10–12 minutes until the flour turns golden and releases a nutty aroma.
4. Add sesame seeds and chopped almonds and roast for another 1–2 minutes.

Step 3: Add the Jaggery

1. Turn off the heat and allow the flour mixture to cool slightly.
2. Add Sarbu Jaggery Powder, cardamom powder, and nutmeg powder.
3. Mix thoroughly until the jaggery blends evenly with the warm flour mixture.
4. Add desiccated coconut, if using.

Step 4: Set the Papdi

1. Immediately transfer the mixture to the greased tray.
2. Spread it evenly using the back of a greased spoon or a flat bowl.
3. Press gently to make a firm, even layer.
4. Sprinkle chopped almonds and sesame seeds on top and press lightly.

Step 5: Cut & Serve

1. Allow the mixture to cool for 10–15 minutes.
2. While still slightly warm, cut it into diamond or square pieces.
3. Let it cool completely before serving.

Serving Suggestions

• Serve as a traditional sweet with tea or coffee.
• Enjoy as a festive treat during celebrations.
• Pack individual pieces for a convenient homemade snack.
• Serve after meals as a simple, wholesome dessert.

Nutritional Information (Approx. per piece)

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder adds a naturally rich sweetness and warm caramel-like flavor to traditional Gud Papdi. Its fine texture blends easily with the roasted wheat flour and ghee, creating a smooth, flavorful sweet without the need for refined sugar.

Chef’s Tips

• Roast the wheat flour slowly on low heat for the best nutty flavor.
• Do not add jaggery while the flour mixture is piping hot; allow it to cool slightly first.
• Mix quickly after adding the jaggery so the mixture remains easy to spread.
• Do not overcook the jaggery, as it can make the papdi hard.
• Cut the papdi while it is slightly warm for clean, even pieces.
• Store in an airtight container for up to 7–10 days.