Gur Papadi by shireen

                                                    Gur Papadi

Ingredients:

Wheat flour 200 grams

Poppy seeds 50 grams...

Gum 50 grams

Cardamom powder 1 tsp

Fennel seeds 1 tsp

Ghee 200 grams

Gur 200 grams

Coconut (sliced) 2 tbsp

Almond (sliced) 2 tbsp

Pistachio (sliced) 2 tbsp

Method:

1. Heat 100 grams ghee and fry gum

2. When it swells remove from fire

3. Add remaining 100 grams ghee and fry wheat flour

4. Add poppy seeds, cardamom powder, almonds, pistachio, and fennel seed powder and crushed gum mix all well

5. Add gur and cook again for 5 minutes

6. Remove spread evenly in a greased tray cut into square
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Gur Papri
Ingredients
Wheat flour 375 gm
Semolina125 gm
Coconut grated 50 gm
Fennel seeds 25 gm
Edible gum 125 gm
Green cardamom35
Jiggery 750 gm
Pure ghee ½ kg

Method
Mix together 375 gm flour and 125 gm semolina, keep aside. Grind together 25 gm fennel seed and 35 green cardamoms coarsely, heat 250gm ghee and fry edible gum till puffy, remove and crush coarsely, keep aside, in the left over ghee add the wheat flour and semolina mixture, fry for 10 minutes over low flame. In another pan heat remaining 250 ghee, add 750 gm crushed jaggery to it, stirring continuously on low heat till jiggery completely melts, when tiny bubble start coming on surface, remove from fire and add the wheat flour and semolina mixture. Also add in crushed gum, 25 gm grated coconut and half quantity of ground green cardamom-fennel seed mixture, mix well, put in a greased tray, level well, cut into pieces, sprinkle remaining fennel seeds-green cardamom mixture and grated coconut on top.
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