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Gor Papri Part 2

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

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.

Recipe Summary

Cuisine: 
Asian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3216 Calories from Fat 833

% Daily Value*

Total Fat 96 g147.4%

Saturated Fat 50 g250.1%

Trans Fat 0 g

Cholesterol 201.1 mg67%

Sodium 419.2 mg17.5%

Total Carbohydrates 601 g200.3%

Dietary Fiber 12.7 g51%

Sugars 446.8 g

Protein 32 g64.5%

Vitamin A 1.4% Vitamin C 5.8%

Calcium 59.6% Iron 89.6%

*Based on a 2000 Calorie diet

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Gor Papri Part 2 Recipe