Gol Papdi (Matar)

Gol Papdi (Matar)

This is a wheat flour based sweet. Easier to prepare than any of the other traditional Gujarati sweets. You can even make it often as an evening snack or as a dessert with a meal.

Shivangi Mehta


  1. 1 cup Whole wheat flour (gehun ka atta)
  2. 1/3 cup Ghee
  3. 3/4 cup jaggery Grated (gud)
  4. 1 tsp Poppy seeds (khus-khus) (optional)
  5. 1/4 tsp Cardamom (elaichi) powder
  6. 2 tbsps Edible gum (gaund)
  7. 2 tbs almond Sliced


30 mins
  1. Add Photo

    Sprinkle the poppy seeds on a 6" diameter greased thali and keep aside.

  2. Add Photo

    Melt the ghee in a non-stick kadhai.

  3. Add Photo

    Add the wheat flour and sauté on a slow flame for approximately 15 to 17 minutes or till it turns golden brown in colour, stirring continuously. Another way to know its well cooked is, you will see little oil separating and it will be easier to stir as if its turned into a paste.

  4. Add Photo

    Add edible gum (gaund) when you feel the flour is well sauteed mix it well.

  5. Add Photo

    Remove from the flame and add the jaggery,cardamom powderand mix it well.

  6. Add Photo

    When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds) and spread it evenly with the help of the base of a small bowl (katori) or a flat spoon.

  7. Add Photo

    Garnish grated almond. Cut into diamond shapes while still warm and garnish with almond slivers.

  8. Add Photo

    When it cools down in about half an hour, remove the pieces and store in an air-tight container.

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords