Ingredients
1/2
Method
Take a kadhai, place it on a low flame,
and add the ghee to it. Once the ghee melts add the whole wheat flour.
Add the flour in batches and keep
stirring continuously. Break the clumps that form using a spatula.
Roast the flour in ghee for at least
15-20 minutes. The colour must change slowly to golden brown. The
process is very crucial so the stirring must not stop, the flame must
only be kept low.
Once the golden brown colour is
obtained, add the grated jaggery. Mix well and cook for
another few minutes. Finally, add the fennel seed powder and give it a
final mix.
Once the ghee begins to separate the preparation is ready.
Grease a tray or steel plate with high
edges with some ghee, and gently pour the god papdi into the plate and
flatten it evenly using a spatula, then sprinkle the sliced almonds and
cover and cool the plate for some time.
Once the contents are cooled, using a sharp knife, cut pieces of the god papdi.
You can store these in an airtight container for up to 4 days.
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