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Gor Papri Part 2

  Jiggery 500 Gram
  Wheat flour/Rice flour 70 Gram
  Pumpkin seeds/Pine nuts 100 Gram
  Cardamom nutmeg powder 1 Tablespoon
  Ghee 75 Gram

1. Chop the jaggery and place in a high sided, thick bottomed vessel. Add one cup of water and allow the jaggery to melt over a slow fire. Stir non-stop. Gently mix in the flour a little at a time. There should be no lumps. Add the ghee and allow the mixture to bubble for five minutes. Add the cardamom-nutmeg powder and if you feel the mixture is beginning to thicken pour it immediately onto a greased tray. Pat the surface flat with the bottom of a well greased flat bottomed metal bowl or broad, flat knife. Sprinkle the nuts quickly on the warm surface and pat flat with your palm. When cool cut into diamond shapes.

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Gor Papri Part 2 Recipe