Gur Papdi

Ingredients:

• MELON SEEDS 1/3 CUP
• WHITE SESAME SEEDS 1/3 CUP
• DRY COCONUT 1/3 CUP (DESCICCATED)
• EDIBLE GUM 1/3 CUP
• CASHEW 1/2 CUP
• ALMOND 1/2 CUP
• GHEE 1.5 CUPS
• WHEAT FLOUR 1 CUP
• KARKARA AATA 1 CUP
• GREEN CARDAMOM POWDER 1/2 TSP
• LONG PEPPER POWDER 1 TBSP
• GINGER POWDER 1 TBSP
• NUTMEG A PINCH (GRATED)
• JAGGERY 1 CUP (CHOPPED)
• GHEE AS REQUIRED

Method:

1. Set a pan over high flame & once it gets hot lower the flame & add in the melon seeds & white sesame seeds, fry roast them over low flame until they get almost light golden brown.
2. Further transfer them in a bowl & add the coconut in the same pan & dry roast it until light golden brown then transfer it into a separate bowl & cool it down.
3. Remove a few teaspoons of the melon & sesame seeds in a separate bowl to use it as a garnish.
4. Further transfer the remaining melon & sesame seeds in a mixer grinder jar & grind it into a coarse powder & then transfer it into a mixer grinder jar.
5. Add the edible gum into a mixer grinder jar & grind it into a coarse powder.
6. Add the cashews & almonds in a chopper & grind them into a coarse powder as well.
7. To make the mixture add the ghee into a hot deep pan, once the ghee melts add wheat flour & karkara aata, make sure you keep stirring it continuously to prevent the formation of lumps.
8. Cook the flour over low flame until it turns into a dark biscuity colour, this process will take 12-15 minutes.
9. Once the flour becomes dark biscuity in colour, add the edible gum powder, make sure you add it carefully as the ghee & flour mixture will fluff up once you add the gum powder, stir & cook over low flame for 1-2 minutes.
10. Further switch off the flame & add the melon & sesame seed powder, cashew almond powder, coconut, cardamom powder, long pepper power, ginger powder & nutmeg powder, mix well then add the chopped jaggery & mix until all the jaggery dissolves, make sure you keep the flame off, you don’t have to cook the jaggery or else it will result in a hard gur papdi.
11. Once all the jaggery melts, grease a large plate with ghee & add the mixture into the plate.
12. Further level out the mixture using a spatula & then flatten is out using a potato masher, further garnish with the reserved melon seeds & sesame seeds & let the gur papdi set for 10 minutes, then cut it into squares & let it set completely.
13. Once set, demould the cut gur papdi.
14. Your gur papdi is ready.